One Pan Boneless Skinless Chicken Thighs
A simple and comforting dish of chicken thighs, infused with herbs and enriched with a creamy sauce, perfect for any weeknight dinner.
Ingredients
For the chicken
- 750 g boneless skinless chicken thigh fillets tender and juicy
- 1/2 tsp dried thyme adds earthy flavor
- 1/2 tsp dried rosemary provides aromatic notes
- 1 tsp garlic powder enhances savoriness
- 1 tsp onion powder adds depth
- 1/2 tsp cracked pepper brings mild heat
- 1 tsp salt for seasoning
- 4 tbsp olive oil helps in cooking and flavor
For the sauce
- 30 g salted butter adds richness
- 4 cloves garlic, roughly chopped offers fresh flavor
- 250 g button mushrooms, sliced contributes earthiness
- 1 cup chicken stock adds moisture and flavor
- 1 cup heavy cream creates a rich, creamy sauce
- 1/2 cup shredded parmesan cheese adds savory richness
Instructions
Preparation
- Begin by seasoning the chicken thighs with garlic powder, onion powder, thyme, rosemary, cracked pepper, and salt. Ensure each piece is evenly coated.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear until golden brown, about 5-7 minutes.
- Flip the chicken thighs and cook until no longer pink in the center.
- Remove the chicken from the skillet and set aside. In the same skillet, reduce heat to medium, add chopped garlic and sliced mushrooms, and sauté for a few minutes.
- Pour in the chicken stock and deglaze the pan by scraping up any browned bits.
- Stir in the heavy cream and let it simmer gently, allowing the sauce to thicken.
- Add in parmesan cheese and stir until melted and fully incorporated.
- Return the cooked chicken thighs to the skillet and let them simmer in the sauce for a few minutes.
Notes
Ensure the chicken is dry before seasoning for better browning. Taste and adjust seasoning in the sauce to your liking.