My Viral Creamy Garlic Mushroom Sauce... And Chicken

Ingredients

• 4 pieces Chicken Thighs (boneless, skinless, trimmed)
• 3 tablespoons Olive Oil (extra virgin)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Dried Oregano
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Cracked Black Pepper (plus extra for finishing)
• 1 shallot Shallot (peeled and finely diced)
• 2 tablespoons Parsley (fresh, roughly chopped)
• 1 tablespoon Tarragon (fresh, roughly chopped)
• 8 ounces Mushrooms (button or cremini, thinly sliced)
• 3 cloves Garlic (grated on a microplane)
• 2 tablespoons Butter (unsalted)
• 1 cup Chicken Stock (low sodium)
• 1 cup Heavy Cream (35% milkfat)
• 0.5 cup Parmesan Cheese (freshly grated)

Instructions

1. Prep aromatics and mushrooms

   Finely dice the shallot, roughly chop parsley and tarragon, thinly slice the mushrooms, and grate the garlic using a microplane.

   Time: PT5M

2. Season chicken

   Place the chicken thighs in a mixing bowl, add olive oil, garlic powder, onion powder, dried thyme, dried oregano, salt, and cracked black pepper. Toss until the thighs are evenly coated.

   Time: PT3M

3. Sear chicken

   Heat the skillet over medium‑high heat, add a drizzle of olive oil, and sear the chicken thighs in batches—6 minutes per side until golden brown and cooked about 75% through.

   Time: PT24M

   Temperature: Medium‑High

4. Set chicken aside

   Transfer the seared chicken to a plate and keep warm while you build the sauce.

   Time: PT2M

5. Sauté shallot

   Add butter to the same skillet, then stir in the diced shallot and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

6. Cook mushrooms

   Add the sliced mushrooms to the pan and sauté for 6 minutes, allowing the moisture to evaporate and the mushrooms to turn golden.

   Time: PT6M

   Temperature: Medium

7. Add garlic

   Stir in the grated garlic and cook for 1 minute, being careful not to let it brown.

   Time: PT1M

   Temperature: Medium

8. Deglaze and create sauce

   Pour in the chicken stock to deglaze, scraping up any browned bits. Add the heavy cream and a pinch of cracked black pepper, bring to a boil, then reduce heat to low and simmer for 6 minutes until the sauce thickens.

   Time: PT7M

   Temperature: Low

9. Finish sauce with cheese and herbs

   Stir in the grated Parmesan, chopped parsley, and tarragon. Cook for 1 minute until the cheese melts and the herbs are fragrant.

   Time: PT1M

   Temperature: Low

10. Re‑heat chicken

    Return the seared chicken thighs to the skillet, spoon some sauce over them, and heat for 1 minute just to warm through.

    Time: PT1M

    Temperature: Low

11. Plate and garnish

    Stack the chicken on plates, ladle the creamy mushroom sauce over the top, and garnish with extra Parmesan and fresh parsley.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

8g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast, Turkey Thigh
• Instead of Olive Oil: Vegetable Oil, Canola Oil
• Instead of Garlic Powder: Fresh Minced Garlic (increase amount)
• Instead of Onion Powder: Finely minced onion
• Instead of Dried Thyme: Fresh Thyme (double amount)
• Instead of Dried Oregano: Fresh Oregano (double amount)
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Cracked Black Pepper: Freshly Ground Black Pepper
• Instead of Shallot: Small Yellow Onion (finely diced)
• Instead of Parsley: Cilantro
• Instead of Tarragon: Fresh Basil
• Instead of Mushrooms: Portobello, Baby Bella
• Instead of Garlic: Garlic Powder (increase to 1.5 tsp)
• Instead of Butter: Margarine, Olive Oil
• Instead of Chicken Stock: Vegetable Stock, Water with bouillon
• Instead of Heavy Cream: Half-and-Half (thicker), Coconut Cream (dairy‑free)
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano

Equipment Needed

• Cutting Board
• Chef's Knife
• Microplane (optional)
• Mixing Bowl
• Skillet
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cups
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Searing the chicken until golden without overcooking
• Deglazing the pan with stock to lift the fond
• Reducing the cream sauce to the proper thickness
• Adding Parmesan off heat to prevent curdling

Chef Tips from the Video

• Use fresh parsley and tarragon for the brightest herb flavor.
• Pat the chicken dry before seasoning to achieve a crisp crust.
• Scrape the browned bits (fond) when adding stock for deeper flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Chicken can be frozen without the sauce for up to 2 months. The cream‑based sauce does not freeze well; if needed, freeze sauce separately and add fresh cream when reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the mushroom sauce up to step 8, let it cool, and refrigerate. Reheat gently and finish with cheese and herbs before serving.
• Season and sear the chicken ahead of time; keep warm and finish in the sauce just before plating.

Frequently Asked Questions