One of my go-to budget-friendly one-pan meals is country-style boneless chicken thighs in a creamy garlic mushroom sauce. It’s simple to prepare and includes tender boneless, skinless chicken thighs, cream, herbs, mushrooms, and garlic, all cooked together in a single pan. For BBQ enthusiasts, give my spicy grilled chicken thighs or flavorful garlic and basil grilled chicken thighs a try—they’re sure to satisfy!
WHY THIS DISH IS SO GREAT
- Quick and Easy: Everything cooks in one pan and is ready in under 20 minutes, making it a fast meal solution.
- Affordable: Chicken thighs are a budget-friendly cut, and the other ingredients are common kitchen staples.
- Versatile: You can customize the recipe by experimenting with different herbs or adding vegetables like spinach or broccoli to suit your tastes.
- Healthy: This dish is low in carbs, packed with healthy fats, and rich in protein, making it an excellent choice for keto and paleo diets.
- Meal Prep Friendly: The one-pan chicken thighs are perfect for meal prep, as they store and reheat well—ideal for lunches at work or a quick meal on the go.
INGREDIENTS
Chicken and Seasoning
- 750g boneless skinless chicken thigh fillets (6 fillets)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cracked black pepper
- 1 tsp salt
- 4 tbsp olive oil
Sauce
- 30g salted butter (2 tablespoons)
- 4 cloves garlic, roughly chopped
- 250g button mushrooms, sliced (small-sized mushrooms work best)
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup shredded parmesan cheese
INSTRUCTIONS
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel to remove excess moisture. Mix the thyme, rosemary, garlic powder, onion powder, salt, and pepper. Coat the chicken thighs evenly with the seasoning, pressing it into the meat (avoid rubbing).
- Cook the Chicken: Heat 4 tbsp of olive oil in a large frying pan or skillet over high heat. Cook the chicken in two batches, 3 thighs at a time, for about 5-8 minutes on each side, until golden and charred on the outside. It’s okay if the chicken isn’t fully cooked through at this point. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same pan, melt the butter over medium-high heat. Add the chopped garlic and cook for about 1 minute, stirring constantly. Add the sliced mushrooms and cook until they shrink and become browned.
- Finish the Sauce: Once the mushrooms are browned, add the chicken stock and cook for another 30 seconds to lift the flavorful bits from the pan. Reduce the heat to medium, add the cream and stir. Then, add the parmesan cheese and simmer on low heat, stirring continuously, until the cheese has fully melted.
- Combine and Serve: Return the chicken thighs to the pan and simmer until the chicken is fully cooked through and heated. (The chicken is done when its internal temperature reaches 165°F or 74°C.) Taste and adjust seasoning with salt and pepper if needed. Garnish with parsley or chives and serve.
NOTES
- Flavor Tip: The key to this dish is charring the chicken over high heat and roughly chopping the garlic for that woody, slightly burnt flavor, which adds depth to the sauce.
- Thickness Adjustments: For a thicker sauce, reduce the chicken stock by half and replace it with extra cream. For a thinner sauce, gradually add more chicken stock until desired consistency is reached.
STORING
- Refrigeration: This dish can be stored in the fridge for up to 3 days in an airtight container.
- Freezing: Store for up to 3 months in the freezer. Thaw before reheating in a pot, pan, oven, or microwave.
NUTRITION
This dish is a flavorful and balanced option, offering a good amount of protein from the chicken, healthy fats from the cream and olive oil, and a rich, savory sauce. It’s low in carbs, making it perfect for keto and paleo diets.
