Creamy Garlic And Mushroom Chicken Thighs Recipes

CREAMY GARLIC MUSHROOM CHICKEN

Creamy Garlic Mushroom Chicken image

Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!

Provided by Alyssa Rivers

Time 25m

Number Of Ingredients 11

Ingredients

1 1/2 pounds chicken thighs or breasts (boneless skinless )
2 Tablespoons olive oil
8 ounces sliced mushrooms
3 garlic cloves (minced or whole (whatever your preference is))
1 cup chicken broth
1/2 cup heavy cream
2 ounces cream cheese (softened)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon flour

Steps:

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.

Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 27 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 509 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY GARLIC MUSHROOM CHICKEN THIGHS

Creamy Garlic Mushroom Chicken Thighs image

Golden seared chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!

Provided by Karina

Categories Dinner

Time 25m

Number Of Ingredients 13

Ingredients

1 1/2 pounds (700g) boneless skinless chicken thighs ((around 6-8 fillets))
1 teaspoon each onion powder and garlic powder
1/2 teaspoon each of dried thyme and rosemary
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons olive oil
1 tablespoon butter
8 ounces (250 g) sliced brown mushrooms
4 cloves garlic, (minced (or 1 tablespoon minced garlic))
1 tablespoon fresh chopped parsley
1/2 - 1 teaspoon each of dried thyme and dried rosemary ((adjust to your taste))
1 1/2 cups heavy cream / thickened cream ((evaporated milk or half and half)*)
1/2 cup fresh shredded parmesan cheese

Steps:

Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

Nutrition Facts : Calories 326 kcal, Carbohydrate 3 g, Protein 26 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 442 mg, ServingSize 1 serving