This would have to be one of the best ways to enjoy boneless chicken thighs! There’s nothing quite like having an easy meal you can whip up in less than 15 minutes after a long day at work. After trying this recipe, you’ll simply have to add this succulent chicken dish to your weekly repertoire.
CHICKEN THIGHS
We have a lot of great chicken thigh dishes on this blog, including our Crispy Boneless Chicken Thighs, Garlic Teriyaki Chicken Thighs and our Creamy Spinach Artichoke Chicken Thighs, but this one has to be our favourite. There are a couple of reasons we prefer to use boneless chicken thighs. Firstly, thighs manage to retain their juices better than breasts and have a much deeper flavour profile. Secondly, using boneless chicken thighs means a quicker cook time on the stove top when compared with bone-in, baked chicken thighs.
HOW TO COOK CHICKEN THIGHS
Sear thighs in batches of two or three — no more than three fillets at a time depending on the size of your pan to avoid over-crowding. Please don’t be tempted to throw all fillets in the pan! You will end up with steamed, pale and tasteless chicken. No bueno. Each thigh needs space between the next, which will sear your chicken to a beautiful golden, brown colour. This will lock in moisture, resulting in crispy, juicy chicken thighs. We use a similar method in our Browned Butter Honey Garlic Chicken recipe which we can confirm – is knee slapping good!
HOW TO MAKE THICK CREAMY GARLIC SAUCE
An outright gift to your tastebuds, this sauce is everything! Start with garlic, buttery mushrooms and watch it transform into a velvety, garlic and mushroom sauce to pour over your juicy chicken thighs. We use brown (or Cremini) mushrooms, but any kind is fine to use. Raid your kitchen cupboards and refrigerators, because you most probably have the rest of the ingredients on hand.
INGREDIENTS:
Dried herbs — I use dried herbs because jars of seasonings are almost always on hand at home. You can use fresh if you have them! Two teaspoons each of fresh herbs is fine. Thyme and rosemary is my preference, but you can swap anything you don’t like for something you do like. Try oregano, basil or even 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 even more amazing flavour, add in ⅓ cup of white wine with your mushrooms and cook it down to half before adding in your cream! YUUUHM!
WHAT TO SERVE WITH CREAMY MUSHROOM GARLIC CHICKEN THIGHS
This dish works well over rice, pasta or zucchini noodles, but also pairs nicely with creamy mashed potatoes. For a low carb option you can try it over our mashed cauliflower.
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