CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS
A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
- Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
- Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.9 g, Cholesterol 93.6 mg, Fat 22 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 997.6 mg, Sugar 2.4 g
CREAMY GARLIC MUSHROOM CHICKEN
Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.
- To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.
Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 27 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 509 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN THIGHS IN CREAMY GARLIC PARMESAN SAUCE
Juicy chicken thighs with crispy skin cooked in a deliciously creamy garlic Parmesan sauce. Perfect served with greens and/or rice for an easy dinner.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Season the chicken thighs generously with salt and pepper.
- Add the chicken thighs, skin-side down into a large, deep pan then place over medium-high heat. Allow to cook for 7-10 minutes until the skin is crisp and deeply golden. Flip the thighs over and cook for another 7-10 minutes until the chicken thighs are fully cooked. The thighs are done when the meat is white through to the bone or the temperature reads 75°C/165°F on a meat thermometer. Remove the thighs from the pan and set aside.
- Add the butter, garlic and thyme to the pan and cook for 30 seconds. Add the wine or stock and using a wooden spoon, scrape the sticky bits from the bottom of the pan. Pour in the cream and lemon juice.
- Allow the sauce to simmer for 5 minutes or until it coats the back of a spoon easily. Add the Parmesan cheese, stir in then add the chicken thighs. Allow to simmer for 5 minutes then sprinkle with parsley and serve.
Nutrition Facts : Calories 281 kcal, Carbohydrate 2 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 222 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY GARLIC CHICKEN THIGHS RECIPE
Garlic butter chicken thighs make a perfect low carb chicken dinner! This creamy garlic chicken recipe is fancy enough for guests, but easy enough for weeknights.
Provided by Maya Krampf
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Season the chicken on both sides with the salt, pepper, and smoked paprika.
- Heat 1 tablespoon (30 grams) butter in a large skillet or saute pan, over medium-high heat. Add the chicken and sear for 5 to 7 minutes per side, without moving, until browned and cooked through.
- Remove the chicken from the pan, cover with foil and set aside.
- Add the remaining tablespoon (30 grams) butter to the pan. Add the sliced garlic. Saute for 2-3 minutes, stirring often, until the garlic is fragrant and starting to brown.
- Add the broth and wine to the pan. Use a wooden spoon to scrape any browned bits from the bottom (this is called de-glazing).
- Place the bay leaf into the pan and submerge. Bring the liquid to a gentle boil, then reduce heat and simmer for 8-12 minutes, until the volume is reduced by half.
- Add the cream to the pan. Heat for just a few minutes (do not boil).
- Remove the bay leaf and add the chicken back to the pan. Spoon the sauce over the chicken.
Nutrition Facts : Calories 297 kcal, Carbohydrate 1 g, Protein 30 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 158 mg, Sodium 490 mg, ServingSize 1 serving
CREAMY GARLIC MUSHROOM CHICKEN THIGHS
Golden seared chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!
Provided by Karina
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
- To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
- Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
- Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Nutrition Facts : Calories 326 kcal, Carbohydrate 3 g, Protein 26 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 151 mg, Sodium 442 mg, ServingSize 1 serving
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN
Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
Provided by Alyssa Rivers
Categories Dinner
Time 25m
Number Of Ingredients 14
Steps:
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
- To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.
Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 29 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 494 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY GARLIC MUSHROOM CHICKEN THIGHS
Golden seared chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!
Provided by cafedelites.com
Categories Dinner Main Course
Time 25m
Yield 1
Number Of Ingredients 13
Steps:
- For complete instructions, visit the original site at https://cafedelites.com/chicken-thighs/
Nutrition Facts : ServingSize serving, Sugar 3 g, Sodium 481 mg, Cholesterol 124 mg, SaturatedFat 7 g, Calories 323 kcal, Carbohydrate 5 g, Protein 28 mg, Fat 20 g
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- Trim the chicken thighs and rub with half a lemon. Pat dry and pan sear with the oil for 6-7 minutes on each side on medium heat or until the chicken is fully cooked through. Transfer to a bowl and cover with aluminum foil wrap.
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- Wash and slice the mushrooms. Mince the garlic. Season both sides of the chicken thighs with salt and pepper.
- Heat a large skillet over medium, then add a tablespoon of cooking oil. Swirl the oil to coat the bottom of the skillet. Add the chicken thighs to the skillet and cook until golden brown on each side and cooked through (about 5 minutes per side). Remove the chicken to a plate and cover with foil to keep warm.
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- Add the half and half to the skillet and bring it up to a simmer. Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes. Stir in the Parmesan until it has melted in.
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- Wash and rinse the chicken thighs with cold water. Pat dry with paper towels. Trim off the excess skin and fat with a pair of kitchen scissors. Season both sides of the chicken thighs with salt and pepper. Set aside.
- Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add 1/2 tablespoon of the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. (You may pan-fry the chicken on a regular skillet or non-stick skillet.) Discard the chicken fat from the instant pot by spooning it out.
- Add the remaining olive oil and saute the garlic a little bit. Add the mushrooms, chicken broth, whipping cream, salt and cayenne pepper. Cover the pot and select Manual and set to High pressure for 10 minutes.
- When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully, add the lemon juice and chopped parsley, stir to mix well. Turn to Saute mode for a few minutes to reduce the sauce. Add more salt and lemon juice to suit your taste.
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