Creamy Mushroom Chicken

These flavorful sauteed chicken thighs in a creamy, cheesy garlic mushroom sauce are delicious served over rice or pasta.

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken thighs
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp butter
• 8 oz fresh mushrooms, sliced
• 3-4 cloves fresh garlic, finely minced
• 1 1/2 c heavy whipping cream
• 1 Tbsp fresh chopped parsley (or 1 tsp dried)
• 1/2 c freshly shredded parmesan cheese

How to Make Creamy Mushroom Chicken

1. Slice the mushrooms, finely mince the garlic, grate the fresh Parmesan, and trim any excess fat from the chicken thighs.
2. In a small bowl, combine the onion powder, garlic powder, salt, and pepper.
3. Heat the oil in a large pan over medium-high heat.
4. Add the chicken thighs to the pan and sprinkle the seasoning mixture over them.
5. Cook the chicken until no longer pink, about 8-10 minutes per side.
6. Transfer the cooked chicken to a plate and drain excess grease from the pan, keeping any stuck-on bits in the pan.
7. Add the butter to the pan over medium-high heat and use a wooden spoon to scrape up the bits from the pan.
8. Add the mushrooms and cook 3-4 minutes, until they start to soften.
9. Add the minced garlic and season with salt and pepper. Cook 1-2 minutes.
10. Add the heavy cream and cook 3-4 minutes, until it thickens slightly.
11. Add the parsley and salt and pepper to taste.
12. Add the grated parmesan and cook 2 minutes more, until the cheese is melted.
13. Add the cooked chicken thighs back to the pan and cover in sauce. Cook a few minutes more to ensure the chicken is hot.
14. Serve over hot cooked rice or noodles.
15. Garnish with fresh parsley and shredded Parmesan, if desired.
16. Enjoy!

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Creamy Mushroom Chicken

These flavorful sauteed chicken thighs in a creamy, cheesy garlic mushroom sauce are delicious served over rice or pasta.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4

Ingredients

  

• 1 1/2 to 2 pounds boneless skinless chicken thighs
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp butter
• 8 oz fresh mushrooms sliced
• 3-4 cloves fresh garlic finely minced
• 1 1/2 c heavy whipping cream
• 1 Tbsp fresh chopped parsley or 1 tsp dried
• 1/2 c freshly shredded parmesan cheese

Instructions

 

• Slice the mushrooms, finely mince the garlic, grate the fresh Parmesan, and trim any excess fat from the chicken thighs.
• In a small bowl, combine the onion powder, garlic powder, salt, and pepper.
• Heat the oil in a large pan over medium-high heat.
• Add the chicken thighs to the pan and sprinkle the seasoning mixture over them.
• Cook the chicken until no longer pink, about 8-10 minutes per side.
• Transfer the cooked chicken to a plate and drain excess grease from the pan, keeping any stuck-on bits in the pan.
• Add the butter to the pan over medium-high heat and use a wooden spoon to scrape up the bits from the pan.
• Add the mushrooms and cook 3-4 minutes, until they start to soften.
• Add the minced garlic and season with salt and pepper. Cook 1-2 minutes.
• Add the heavy cream and cook 3-4 minutes, until it thickens slightly.
• Add the parsley and salt and pepper to taste.
• Add the grated parmesan and cook 2 minutes more, until the cheese is melted.
• Add the cooked chicken thighs back to the pan and cover in sauce. Cook a few minutes more to ensure the chicken is hot.
• Serve over hot cooked rice or noodles.
• Garnish with fresh parsley and shredded Parmesan, if desired.
• Enjoy!