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Creamy Boneless Chicken Thighs Recipe Easy Mushroom Thyme Sauce

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Tender boneless chicken thighs cooked in a velvety mushroom thyme sauce that is creamy, flavorful, and quick to prepare. Perfect for cozy dinners with a rich yet balanced taste.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini or baby bella mushrooms, sliced
  • 3 garlic cloves, minced
  • 3–4 fresh thyme sprigs
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon all-purpose flour
  • Optional: 1/4 cup white wine

Instructions

  1. Pat the boneless chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat a large skillet over medium-high heat and add the olive oil. Once shimmering hot, add chicken thighs in a single layer, working in batches if needed to avoid overcrowding.
  3. Sear the chicken for about 4-5 minutes per side until golden brown and just cooked through (internal temperature about 165°F). Remove from pan and set aside on a plate, tented with foil to keep warm.
  4. Reduce heat to medium, add butter to the same pan. When melted, toss in sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until they release moisture and start browning.
  5. Add minced garlic and thyme sprigs to the mushrooms. Stir for 1 minute until fragrant.
  6. Sprinkle flour evenly over the mushrooms, stirring constantly for about 1 minute to create a base to thicken the sauce.
  7. Deglaze the pan with chicken broth and optional white wine by pouring it in slowly, scraping up any browned bits from the bottom with a spatula. Let it simmer for 3-4 minutes until it reduces slightly.
  8. Lower heat and stir in heavy cream. Let the sauce simmer gently for 5 minutes, stirring occasionally until it thickens to a creamy consistency.
  9. Return the seared chicken thighs to the pan, nestling them into the sauce. Simmer for another 5 minutes, spooning sauce over the chicken to infuse flavor.
  10. Remove thyme sprigs, adjust seasoning with salt and pepper, and serve immediately.

Notes

If the sauce feels too thick, add a splash more broth or cream. Maintain a gentle simmer to prevent the cream from splitting. Pat chicken dry before searing for a better crust. Use fresh thyme for best flavor. For gluten-free, substitute flour with cornstarch. Leftovers keep well refrigerated for 3-4 days and reheat gently with added broth or cream to refresh the sauce.

Nutrition

Keywords: creamy chicken thighs, mushroom thyme sauce, boneless chicken recipe, easy chicken dinner, quick chicken recipe, comfort food, skillet chicken

Find it online: https://prismtaste.com/creamy-boneless-chicken-thighs-recipe-easy-mushroom-thyme-sauce/