One Pan Boneless Skinless Chicken Thighs In Creamy Garlic Mushroom Sauce
One of my favorite one-pan recipes is this country-style boneless chicken thighs in creamy garlic mushroom sauce. It's cheap and easy to make on a budget. The recipe includes boneless, skinless chicken thighs, cream, herbs, mushrooms, and garlic cooked in just one pan.
Servings: 6
Calories: 432kcal
Cost: $15
Ingredients
Chicken and seasoning
- 750 g boneless skinless chicken thigh fillets 6 fillets
- 1/2 tsp thyme dried
- 1/2 tsp rosemary dried
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cracked pepper
- 1 tsp salt
- 4 tbsp olive oil
Sauce
- 30 g salted butter two tablespoons
- 4 cloves garlic roughly chopped
- 250 g button mushrooms sliced choose small sized mushrooms if you can.
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup shredded parmesan cheese
Instructions
- Pat down the chicken thighs with a paper towel to remove moisture. Mix the rosemary, thyme, garlic powder, onion powder, salt and pepper. Coat the chicken thighs on both sides with the seasoning. Press the seasoning onto the chicken. Don’t rub.750 g boneless skinless chicken thigh fillets, 1/2 tsp thyme, 1/2 tsp rosemary, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cracked pepper, 1 tsp salt
- Heat 4 tablespoons of olive oil in a large frying pan or skillet over high heat and cook in two batches of 3 chicken thighs each. I like the highest heat possible as I’m trying to get little bits of the chicken charred for that extra flavor. Once cooked on the outside to your liking, which will be 5 to 8 minutes on each side, remove the chicken thighs and set aside. Don’t worry if the thighs are not completely cooked through, as they will continue to cook in a later step.4 tbsp olive oil
- At this point, some people like to clean their pans, but not me. I like that charred flavor, so I add my butter straight to the used pan, still hot. Then, I add the chopped garlic so it gets a little crunch. After 1 minute of continuously moving it around the pan, I add the mushrooms and cook them until brown and slightly shrunk.30 g salted butter, 4 cloves garlic, 250 g button mushrooms
- Once the mushrooms are brown, add the chicken stock and leave the heat high for 30 seconds to lift the flavors and bits off the pan, then reduce the heat to medium. Add the cream, stir through, followed by the parmesan cheese, and simmer on low heat, constantly stirring the sauce.1 cup chicken stock, 1 cup heavy cream, 1/2 cup shredded parmesan cheese
- Once the parmesan cheese has fully melted, return the chicken to the pan and simmer until the chicken thighs are hot and have cooked through. Season with salt and pepper to taste, garnish with parsley or chives and serve.
Notes
Important: What sets this recipe apart is charring the chicken over high heat and rough chopping the garlic. I want that woody, slightly burnt flavor. It’s not overwhelming but just right.
Note: Chicken thigh is cooked when the internal temperature reaches 165°F or 74°C or no longer pink in the center.
Note: If you want a thicker sauce, you can halve the amount of chicken stock and replace it with the same amount of heavy cream. Alternatively, if you like a thinner sauce, add more chicken stock (a little at a time).
STORING
Refrigerator: This recipe will keep in the fridge for up to 3 days sealed in an airtight container.
Freezing: Freeze for up to 3 months. Allow to thaw before reheating in a pot, pan, oven, or microwave.
Nutrition
Serving: 200g | Calories: 432kcal | Carbohydrates: 5g | Protein: 28g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 176mg | Sodium: 602mg | Potassium: 540mg | Fiber: 1g | Sugar: 3g | Vitamin A: 749IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg
