Name: Chicken Thighs With Creamy Mushroom Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon butter; 8 ounces brown mushrooms (250 g) sliced; 4 cloves garlic, minced (or 1 tablespoon minced garlic); 1 tablespoon parsley fresh, chopped; 1/2 – 1 teaspoon dried thyme (adjust to your taste); 1/2 – 1 teaspoon dried rosemary; 1 1/2 cups thickened cream heavy cream (evaporated milk or half and half)*; 1/2 cup parmesan cheese fresh shredded; 1 1/2 pounds boneless chicken thighs (700g) skinless (around 6-8 fillets); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon black pepper cracked; 2 tablespoons olive oil

These boneless chicken thighs with creamy mushroom garlic sauce are a total game-changer for busy weeknights. It’s one of those recipes that feels fancy but comes together in under 15 minutes—yes, really! Juicy chicken thighs are seared to perfection and smothered in a rich, garlicky mushroom sauce that’s downright irresistible.

If you’re looking for an easy, flavorful dinner that doesn’t require hours in the kitchen, this is it. It’s quickly become one of my go-to meals, and once you try it, you’ll see why! Serve it over mashed potatoes, pasta, or rice for the ultimate cozy comfort meal.

Chicken Thighs With Creamy Mushroom Garlic Sauce

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For The Chicken:

1 1/2 pounds boneless chicken thighs (700g) skinless (around 6-8 fillets)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper cracked
2 tablespoons olive oil

For The Sauce:

1 tablespoon butter
8 ounces brown mushrooms (250 g) sliced
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 tablespoon parsley fresh, chopped
1/2 – 1 teaspoon dried thyme (adjust to your taste)
1/2 – 1 teaspoon dried rosemary
1 1/2 cups thickened cream heavy cream (evaporated milk or half and half)*
1/2 cup parmesan cheese fresh shredded

Instructions

Step-By-Step Instructions

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Notes

*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don’t like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon. **Heavy or thickened cream is used for low carb/high fat purposes. If counting calories and/or fat macros instead, use evaporated milk, reduced fat cream or half and half.

For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk. Thicken with a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water, mix to blend well and add to the sauce, stirring quickly, until thickened)

Optional: For even more amazing flavour, add in 1/3 cup dry white wine with your mushrooms and cook it down to half before adding in your garlic and cream!

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