A creamy and flavorful dish featuring tender chicken thighs cooked in a rich garlic mushroom sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
6 boneless, skinless chicken thighs, about 1 1/2 pounds
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
8 ounces cremini or white button mushrooms, sliced
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
3/4 cup heavy cream
1/3 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon Dijon mustard, optional
2 tablespoons chopped fresh parsley
Instructions
Season the chicken. Pat the chicken thighs dry with paper towels. Season both sides with paprika, garlic powder, onion powder, salt, and black pepper.
Sear the chicken. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken thighs in a single layer and sear for 4–5 minutes per side, until golden brown. Transfer to a plate. The chicken will finish cooking in the sauce.
Cook the mushrooms. Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet, then add the sliced mushrooms. Cook for 5–7 minutes, stirring occasionally, until softened and browned.
Add the aromatics. Stir in the chopped onion and cook for 2–3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Make the sauce base. Sprinkle the flour over the mushroom mixture and stir for about 1 minute. Slowly pour in the chicken broth, stirring continuously to prevent lumps.
Add the cream and seasonings. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and Dijon mustard if using. Let the sauce simmer gently for 2–3 minutes until it begins to thicken.
Simmer the chicken. Return the chicken thighs and any accumulated juices to the skillet. Reduce the heat to medium-low, cover partially, and simmer for 8–12 minutes, or until the chicken reaches an internal temperature of 165°F.
Finish and serve. Stir the sauce gently and sprinkle with fresh parsley. Spoon the creamy garlic mushroom sauce over the chicken and serve immediately.
Notes
For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
Feel free to add other vegetables like spinach or bell peppers for extra flavor and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.