For those who are watching their weight but still desire a rich and flavorful chicken dish, give our healthy creamy chicken thigh recipe a go.
Our chefs sear the chicken thighs until the outer layer turns slightly crispy, yet the interior remains juicy and moist. Meanwhile, we add sautéed onion and mushrooms to the white cream sauce seasoned with thyme, garlic powder, salt, and pepper.
Once the components are ready, we mingle them in one pan over low heat—the flavor and texture combination is a sure hit for your taste buds.
Ingredients for Creamy Chicken Thigh
Make a quick drive to the nearest grocery store, and you’ll undoubtedly find all the ingredients: pasta, chicken thighs, vegetables, dairy, spices, and herbs.
- Pasta: We stick to a classic pack of spaghetti for this recipe, but you can swap it with your favorite kind (linguine, fettuccine, pappardelle, etc.). If you are fond of a little fun project in the kitchen, grab a pasta maker and make your own from scratch.
- Chicken: The leaner cuts like chicken breasts or tenderloins are not always the better choices as they get overcooked easily. Instead, we go for a more flavorful and forgiving option: skinless, bone-in chicken thighs.
- Mushrooms: When it comes to sauce-making, the crucial element is flavor balance. Since we use fewer seasonings, white mushrooms help us achieve that by adding a layer of savoriness and earthiness to the white sauce.
- White cream sauce: With caramelized onion, garlic, and white mushrooms as a flavor base, we combine all-purpose flour, heavy cream, whole milk, water, lemon juice, spices, and herbs to form a rich and aromatic sauce.
Is Creamy Chicken Thigh Healthy?
Who says dairy-rich dishes cannot fit into a healthy diet? Strictly following our nutrition guidelines, this creamy chicken thigh recipe is one of the exceptions.
Though the creamy mushroom sauce does call for heavy cream and whole milk, we’ve adjusted the amount to ensure the calorie count, level of saturated fat, and added sodium stay within the daily intake limits. Specifically, these figures are kept at 480 calories, 7.5 g, and around 582 mg per serving, respectively. White mushrooms also add a decent amount of fiber, vitamins, and minerals.
Last but not least, skinless, bone-in chicken thighs offer a bulk of protein, which helps prevent muscle loss during weight loss.
What to Serve With Creamy Chicken Thigh
Serve this creamy chicken thigh dish with a refreshing plate of mixed greens on the side for a heavenly satisfying dinner. Here are our go-to salad ideas:
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 Dish
- CUISINE American, Global
- SERVINGS servings
- CALORIES 485 kcal
- 14 ozcooked spaghetti (from 7 oz dry spaghetti.)
- 18 ozskinless, bone-in chicken thigh
- 8 ozwhite mushrooms (sliced)
- 2 ozonion (diced)
- 1 tbspgarlic (minced)
- 2 tbspolive oil
- 5 tbspheavy cream
- 0.5 cupwhole milk
- 0.5 cupwater
- 0.5 tbsplemon juice
- 1 tbspall-purpose flour
- 0.5 tspgarlic powder
- 0.5 tspthyme
- 0.5 tspblack pepper
- 0.8 tspsalt
- 2 tbspparsley (chopped)
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.
Place the chicken thigh on a cutting board. Peel away and discard the skin. Use a sharpened knife to trim off any excess fat.
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.
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.
Finely mince the peeled garlic.
Finely chop the fresh parsley.
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.
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.
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.
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.
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.
Garnish and serve: Transfer your desired portion onto a serving plate. Garnish with 2 tbsp chopped parsley, and enjoy with 14 oz cooked spaghetti.