Dreamy Creamy Garlic Mushroom Chicken Thighs

—Because dinner should be both ridiculously delicious and made with chicken you can actually trust. This recipe features Rebel Pastures’ pasture-raised chicken thighs, whether you go for the deep, rich flavor of Bone-in, or the quick-cooking convenience of Boneless Seared to crispy perfection and smothered in a garlicky, buttery mushroom sauce, this dish is a total game-changer.

No weird additives, no mystery meat—just real, honest food that actually tastes like chicken. Ready to make a meal that hits different? Let’s go.👊

What you need:

Chicken:

• 1 pkg Bone-in Add to cart or Boneless Add to cart chicken thighs (4/pkg)
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp cayenne pepper (optional if you like spicy)
• ½ tsp salt
• ¼ tsp black pepper
• 2 Tbs oil, lard or tallow

Sauce:

How to make it:

1. Dry the thighs. Mix together the onion powder, garlic powder, thyme and rosemary, salt and pepper. Sprinkle on both sides of the thighs evenly.
2. Sear the chicken in batches: Heat 1 tablespoon of lard/oil in a large pan or skillet over medium-high heat and sear chicken thighs in batches, 8-10 minutes per side, until browned on each side and no longer pink in the middle (This will take longer for bone-in over boneless). Repeat and set aside and keep warm (I put them in oven at low temp).
3. In the same pan, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes), scraping any bits off the pan as they cook. Add the garlic and herbs - sauté about 1 minute.
4. Add the cream and bring to a simmer. Reduce heat and cook until sauce has thickened slightly. Add the parmesan cheese and allow it to melt while stirring.
5. Return chicken to the pan and cook all together for 2-3 minutes.
6. Garnish with the parsley. Serve immediately.