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Creamy mushroom garlic chicken thighs in a cast iron skillet garnished with fresh parsley

Creamy Mushroom Garlic Chicken Thighs

Golden seared boneless chicken thighs smothered in a rich parmesan mushroom garlic cream sauce, all made in one skillet in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 443
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs about 6 to 8 fillets, patted completely dry
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme for chicken seasoning
  • 0.5 tsp dried rosemary for chicken seasoning
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp olive oil divided for two batches
  • 1 tbsp butter
  • 8 oz brown cremini mushrooms sliced
  • 4 garlic cloves minced, or 1 tbsp jarred minced garlic
  • 1 tbsp fresh parsley chopped, plus more for garnish
  • 0.75 tsp dried thyme for sauce, adjust to taste between 1/2 and 1 tsp
  • 0.75 tsp dried rosemary for sauce, adjust to taste between 1/2 and 1 tsp
  • 1.5 cups heavy cream or evaporated milk or half and half for lighter version
  • 0.5 cup parmesan cheese freshly shredded — do not use pre-shredded

Equipment

  • Large skillet or pan
  • meat thermometer

Method
 

  1. Pat the chicken thighs completely dry with paper towels and trim any excess fat. Combine the onion powder, garlic powder, thyme, rosemary, salt, and pepper in a small bowl. Coat each piece of chicken evenly on both sides with the seasoning mixture.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken thighs in batches — do not crowd the pan or they will steam rather than brown. Cook about 7 to 8 minutes per side until deep golden and cooked through to an internal temperature of 165°F. Add the remaining oil for the second batch if needed. Transfer to a plate and keep warm.
  3. In the same pan, reduce heat to medium and melt the butter. Add the sliced mushrooms, season lightly with salt and pepper, and cook for about 3 minutes until golden and softened. Add the garlic, parsley, thyme, and rosemary and stir for about 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Stir in the freshly shredded parmesan cheese and allow it to melt fully into the sauce, about 2 more minutes. Taste and adjust seasoning with salt and pepper.
  5. Return the chicken thighs to the pan and spoon the sauce generously over each piece. Remove from heat, garnish with fresh chopped parsley, and serve immediately.

Notes

For a dairy-free version, use cashew milk and thicken with a cornstarch slurry (2 tsp cornstarch mixed with 1 tbsp cold water). For extra depth of flavor, add 1/3 cup dry white wine with the mushrooms and reduce by half before adding the garlic and cream. Bone-in chicken thighs can be used but require longer cooking time  always check that the temperature near the bone reaches 165°F.
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