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Creamy Chicken Thigh Recipe

Featuring tender chicken thighs and white mushrooms cooked in a dairy-based sauce, today's creamy chicken recipe promises a gourmet dining experience.
  • cook TIME 20 mins
  • prep TIME 5 mins
  • total TIME 25 mins
Course: Main DishCuisine: American, Global
Servings: 4 servings
Calories: 485 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (16)

  • 18 oz skinless, bone-in chicken thigh
  • 8 oz white mushrooms sliced
  • 14 oz cooked spaghetti from 7 oz dry spaghetti.
  • 2 oz onion diced
  • 1/2 cup whole milk
  • 5 tbsp heavy cream
  • 1 tbsp all-purpose flour
  • 1 tbsp garlic minced
  • 2 tbsp olive oil
  • 1/2 tbsp lemon juice
  • 1/2 cup water
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • 3/4 tsp salt
  • 2 tbsp parsley chopped

INSTRUCTIONS

Prep:

1

Bring a pot of water to a boil. Add the pasta and cook until al dente according to the packaging instructions. Place the pasta in a colander over the sink, then rinse it under running water to prevent clumping.

2

Place the chicken thigh on a cutting board. Peel away and discard the skin. Use a sharpened knife to trim off any excess fat.

3

Slice away the stem of the white mushroom. Place it cut-side down on a cutting board, then cut it into 1/8-inch thick slices. Repeat this process with the remaining white mushrooms.

4

Cut the onion in half, peel away the skin, and trim one end. Lay the halved onion face down. Make vertical slices, 1/8 inch apart, such that you cut towards the root; leave about 1/8 inch at the end so the root stays intact. Turn the half 90 degrees and grip the root. Slice the onion horizontally, again leaving 1/8 inch at the end to keep the root intact. Slice the onion into small, even cubes. Discard the root.

5

Finely mince the peeled garlic.

6

Finely chop the fresh parsley.

Cook:

1

Pan-sear the chicken thighs: Place a large skillet over medium heat and add 1 tbsp olive oil. When the oil is hot, add 18 oz skinless, bone-in chicken thigh and sear each side of the chicken thigh for 3 minutes 30 seconds (7 minutes in total). Remove the chicken thighs from the heat.

2

Sauté the onion and garlic: In the same skillet, add 1 tbsp olive oil, 1 tbsp minced garlic, 2 oz diced onion, and 1/2 tsp thyme. Stir to carmelize for 2 minutes.

3

Add the white mushrooms: Add 8 oz sliced white mushrooms to the skillet and cook for another 4 minutes. Then add 1 tbsp all-purpose flour. Mix well for 30 seconds.

4

Combine the liquid and seasonings: Pour in 1/2 cup whole milk, 1/2 cup water, 5 tbsp heavy cream, 1/2 tbsp lemon juice, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper. Stir occasionally for 30 seconds.

5

Incorporate the pan-seared chicken thighs: Turn to low heat, add the pan-seared chicken thighs to the creamy mushroom sauce and let them simmer for 5 more minutes.

6

Garnish and serve: Transfer your desired portion onto a serving plate. Garnish with 2 tbsp chopped parsley, and enjoy with 14 oz cooked spaghetti.

Nutrition

Serving: 1 serving | Calories: 485kcal | Protein 34.7g | Fat 21.2g | Carbohydrate 38.8g | Fiber 2.9g | Calcium 79.7mg | Iron 2.4mg | Potassium 644.1mg | Sodium 583mg | Vitamin A 522.6IU | Vitamin C 6.3mg | Cholesterol 144.2mg | Trans Fat 0.3g | Saturated Fat 7.5g | Monounsaturated Fat 8.9g | Polyunsaturated Fat 2.7g | Sugar 4.5g