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Home Recipes Creamy Mushroom Sauce Chicken Thighs

Creamy Mushroom Sauce Chicken Thighs

Net Carbs:6.8g
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These Creamy Mushroom Sauce Chicken Thighs are a delicious, low-carb, and 30-minute meal that can be whipped together in just one pan!

Overhead shot of a pan with the creamy mushroom sauce chicken thighs garnished with freshly-cracked pepper, red pepper flakes, and fresh parsley. The pan has a wooden serving spoon and sits atop a marble countertop.

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How to make creamy mushroom sauce chicken thighs

Add chicken thighs to a mixing bowl and toss with Italian seasoning, salt, onion powder, paprika, and pepper.

Overhead shot of a mixing bowl with chicken thighs, Italian seasoning, salt, onion powder, paprika, and pepper. The bowl sits atop a marble countertop.

In a large pan over medium-high heat, heat oil. Add seasoned chicken thighs and cook on each side for about 5 minutes until internal temperature reached 165 degrees.

(Do not overcrowd pan. If needed, cook 2 chicken thighs at a time in separate batches.)

Transfer cooked chicken to a plate and set aside. Do not wipe pan out.

Reduce stovetop heat to low and, using a wooden spoon, scrape up any browned bits from bottom of pan. Add butter and allow to melt. Add minced garlic and cook until fragrant, about 30 seconds. Add mushrooms and arrange in an even layer. Sprinkle in ground thyme. Cook mushrooms until golden, about 1 minute, then gently stir to cook other side.

Overhead shot of a pan with seasoned chicken thighs sauce, butter, minced garlic, mushrooms, and ground thyme.

Add sun-dried tomatoes and cook for about 30 seconds before pouring in heavy cream and chicken stock, cooking until a sauce begins to form, about 4-5 minutes, stirring occasionally. Stir in grated Parmesan and allow it to melt.

Overhead shot of a pan with seasoned chicken thighs sauce, butter, minced garlic, mushrooms, sun-dried tomatoes, heavy cream, chicken stock, and grated parmesan.

Return cooked chicken to pan and spoon sauce atop chicken.

Overhead shot of a pan with seasoned creamy mushroom sauce and cooked chicken thighs.

Garnish with freshly-cracked pepper, red pepper flakes, fresh parsley and serve.

Overhead shot of a pan with the creamy mushroom sauce chicken thighs garnished with freshly-cracked pepper, red pepper flakes, and fresh parsley. The pan has a wooden serving spoon and sits atop a marble countertop.

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Overhead shot of a pan with the creamy mushroom sauce chicken thighs garnished with freshly-cracked pepper, red pepper flakes, and fresh parsley. The pan has a wooden serving spoon and sits atop a marble countertop.

Creamy Mushroom Sauce Chicken Thighs

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
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Description

These Creamy Mushroom Sauce Chicken Thighs are a delicious, low-carb, and 30-minute meal that can be whipped together in just one pan!

Ingredients

Optional Garnishes (Not Included In Nutrition Info):

Instructions

  1. Add chicken thighs to a mixing bowl and toss with Italian seasoning, salt, onion powder, paprika, and pepper.
  2. In a large pan over medium-high heat, heat oil. Add seasoned chicken thighs and cook on each side for about 5 minutes until internal temperature reached 165 degrees. Do not overcrowd pan. If needed, cook 2 chicken thighs at a time in separate batches. Transfer cooked chicken to a plate and set aside. Do not wipe pan out.
  3. Reduce stovetop heat to low and, using a wooden spoon, scrape up any browned bits from bottom of pan. Add butter and allow to melt. Add minced garlic and cook until fragrant, about 30 seconds. Add mushrooms and arrange in an even layer. Sprinkle in ground thyme. Cook mushrooms until golden, about 1 minute, then gently stir to cook other side.
  4. Add sun-dried tomatoes and cook for about 30 seconds before pouring in heavy cream and chicken stock, cooking until a sauce begins to form, about 4-5 minutes, stirring occasionally. Stir in grated Parmesan and allow it to melt.
  5. Return cooked chicken to pan and spoon sauce atop chicken. Garnish with freshly-cracked pepper, red pepper flakes, fresh parsley and serve.
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