One Pan Boneless Skinless Chicken Thighs
A comforting and easy-to-make dish featuring tender chicken thighs in a creamy mushroom garlic sauce, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 750 g boneless skinless chicken thigh fillets (6 fillets)
- 4 tbsp olive oil
- 30 g salted butter (2 tablespoons)
- 250 g button mushrooms (sliced)
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup shredded parmesan cheese
Seasonings
- 1/2 tsp thyme (dried)
- 1/2 tsp rosemary (dried)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cracked pepper
- 1 tsp salt
Aromatics
- 4 cloves garlic (roughly chopped)
Instructions
Preparation
- In a mixing bowl, combine the thyme, rosemary, garlic powder, onion powder, cracked pepper, and salt.
- Season the chicken thighs evenly with the seasoning blend.
Cooking
- Add seasoned chicken thighs to the skillet in a single layer and cook until browned, roughly 3 to 5 minutes on each side.
- Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter.
- Add the chopped garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Toss in the sliced mushrooms and cook until tender and browned, about 3 to 4 minutes.
- Pour in the chicken stock, scraping up any browned bits from the skillet.
- Stir in the heavy cream and bring to a gentle simmer.
- Return the browned chicken thighs to the skillet and cook for 5 to 7 minutes until fully cooked.
- If using, stir in the shredded parmesan cheese until melted.
- Taste and adjust seasoning if necessary before serving.
Notes
Serve this dish over rice or pasta to soak up the creamy sauce. It pairs nicely with steamed vegetables or a simple salad for a balanced meal. Leftovers can be stored in the fridge for up to three days.
Nutrition
Serving: 1gCalories: 607kcalCarbohydrates: 10gProtein: 48gFat: 42gSaturated Fat: 20gSodium: 1090mgSugar: 1g
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