Fried Garlic-Mushroom Chicken Thighs Recipe2020-11-24
- Yield: 6 serving plates
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Fried garlic-mushroom chicken thighs recipe. Seared boneless and skinless chicken thighs in a delicious homemade creamy garlic-mushroom sauce.
You may prepare garlic-mushroom chicken thighs recipe in a pressure cooker. Chicken cooked in a pressure cooker turns juicy and very tasty.
How to Cook Garlic-Mushroom Chicken Thighs in Pressure Cooker
Makes 4 servings
Ingredients: 2 pounds (960 g) bone-in and skin-on chicken thighs, salt and freshly ground black pepper, 1 tablespoon (15 ml) olive oil, 3 garlic cloves, peeled and minced, 6 oz (180 g) white mushrooms, trimmed, 1/2 cup (125ml) low-sodium fat-free chicken broth, 1/2 cup (125 ml) heavy (double) cream, 3 dashes cayenne pepper, 1 tablespoon (15 ml) freshly squeezed lemon juice, 1 tablespoon (15 ml) fresh parsley
Instructions: Rinse chicken thighs under cold running water. Pat them dry with paper towels. Season both sides with salt and black pepper then set aside. Heat 1/2 tablespoon (8 ml) olive in an instant pot turned to the saute function.
Add seasoned chicken thighs and sear until both sides are nicely brown( as an alternative, you can fry chicken thighs in a large nonstick skillet) Discard the chicken fat from the pressure cooker.
Pour in the remaining olive oil, then add minced garlic and saute, stirring occasionally, for 30 seconds. Stir in mushrooms, chicken broth, heavy cream, more salt, and cayenne pepper.
Cover the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Open the pressure cooker, using the Quick Release method. carefully open the lid. Add chopped fresh parsley and lemon juice, then stir well. saute for a few minutes to reduce the sauce.
Transfer creamy garlic-mushroom chicken thighs to serving plates. Serve hot over cooked spaghetti. More pressure cooker chicken thighs recipes
Fried Garlic-Mushroom Chicken Thighs Recipe
- For the Chicken:
- 1½ pounds (720 g) boneless and skinless chicken thighs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons olive oil
- For the Garlic-Mushroom Sauce:
- 1 tablespoon unsalted butter
- 8 oz (240 g) sliced brown mushrooms
- 4 garlic cloves, peeled and minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Wash chicken thighs under cold running water. Pat dry with paper towels. Trim off excess fat.
In a small mixing bowl, combine onion powder, garlic powder, herbs, salt and black pepper. Stir well. Add chicken to the dry mixture and coat evenly.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add seasoned chicken thighs and sear until browned on both sides, for about 8 minutes per side (add more olive oil if needed).
Remove cooked chicken form the skillet and transfer to a serving plate. Set aside and keep warm.
Add unsalted butter to the same skillet. Add sliced mushrooms. Sprinkle with salt and black peper. Cook, stirring occasionally, until soft.
Stir in the garlic, parsley, thyme and rosemary. Sauté until fragrant for further 1 minute.
Return reserved chicken with any accumulated juices to the skillet. Season with salt and black pepper to atse. Sprinkle with chopped fresh parsley and serve immediately.