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Creamy Mushroom Chicken Thighs in a skillet

Creamy Mushroom Chicken Thighs

4.84 from 18 votes
Created by Mariam Ezzeddine
If you love creamy recipes, you are going to love this Creamy Mushroom Chicken Thighs recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine American
Servings 6 servings
servings

Ingredients

  • 2 lbs. chicken thighs 6 thighs, boneless
  • 2 tbsps. olive oil light tasting
  • ½ tsp. salt or less to taste
  • ½ tsp. black pepper
  • 2 tbsps. purpose flour skip if you are doing keto
  • ½ whole lemon for rubbing the chicken

Mushroom Cream Sauce

  • 8 oz. mushrooms Baby Bella or cremini, sliced
  • 3 tbsps. butter
  • 6 cloves garlic minced
  • 1 tbsp. black pepper fresh ground
  • 1 tsp. onion powder
  • 1 cup heavy cream or half and half for less calories
  • 1 cup half and half
  • ½ cup chicken stock or water
  • ½ tsp. salt or more to taste
  • ¾ cup grated parmesan cheese optional for thickening the sauce+ garnishing
  • 1 tbsp. fresh oregano leaves or chopped parsley optional for garnishing

Instructions

  • Trim the chicken thighs and rub with half a lemon. Pat dry and pan sear with the oil for 6-7 minutes on each side on medium heat or until the chicken is fully cooked through. Transfer to a bowl and cover with aluminum foil wrap.
  • In the same skillet, melt the butter and add the sliced mushrooms and garlic. Sauté the mushrooms until they are tender, about 3 minutes.
  • Add in the heave creamy, water or broth, spices, salt, parmesan cheese and water . Mix and cover to simmer on low heat for a couple more minutes until the sauce thickens up.
  • Add the chicken pieces back into the pan and drench them with the sauce and cover to cook with the sauce for another 2-3 minutes.
  • Remove from heat and serve. Garnish with some fresh oregano leaves or chopped parsley, or even parmesan cheese if preferred.

Video

Notes

  • You are welcome to swap your boneless skinless chicken thighs for boneless chicken breasts or chicken tenders. Cook time will have to be adjusted if you use a different cut of meat.
  • You can even use skin-on chicken thighs if you'd like. The skin helps keep the chicken moist. 
  • Make sure to trim the chicken of any excess fat.
  • The flour is recommended if you like the chicken to have a little crunch on the outside as it gives your chicken a smooth crispy coating.
  • Garnish with some fresh herbs such as oregano or parsley for a nice pop of color and add some grated Parmesan, if you like for extra flavor.
  • Don't crowd the pan as it can keep your chicken thighs from crisping up. You can sear your chicken in two batches if you have a smaller pan.

Nutrition

Calories: 558kcal | Carbohydrates: 10g | Protein: 25g | Fat: 47g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 553mg | Potassium: 458mg | Fiber: 1g | Sugar: 1g | Vitamin A: 944IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 2mg
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