Name: Garlic Mushroom Chicken Thighs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Caribbean
Ingredients: 12 ounces Cremini Mushrooms - sliced; 4 pieces Boneless Chicken Thighs - cut into bite sized pieces; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Unsalted Butter; 2 tablespoons Green Seasoning; 5 cloves Garlic - minced; 500 ml Chicken Stock; ½ teaspoon Thyme - dried; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon Mustard; 120 ml Yogurt - plain; 120 ml Whole Milk; Salt & Black Pepper to taste

Aerial shot of Garlic Mushroom Chicken Thighs in a wooden bowl

Are you a mushroom lover? If so, then this Garlic Mushroom Chicken Thigh recipe is for you. We have created this delicious creamy dish full of cremini mushrooms and garlic, perfect for smothering over pasta, mashed potatoes, or steamed rice. This dish uses our green seasoning to flavor the chicken and adds depth to the sauce. With all these layers of flavor in a quick and easy-to-prepare meal, this is sure to be a regular favorite for you to share with friends and family.

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Serves

Ingredients

12 ounces Cremini Mushrooms - sliced
4 pieces Boneless Chicken Thighs - cut into bite sized pieces
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
2 tablespoons Green Seasoning
5 cloves Garlic - minced
500 ml Chicken Stock
½ teaspoon Thyme - dried
1 tablespoon Worcestershire sauce
1 teaspoon Dijon Mustard
120 ml Yogurt - plain
120 ml Whole Milk
Salt & Black Pepper to taste

Instructions

Marinate the chicken in the green seasoning for at least an hour or overnight in a container for a more robust flavor.

Using a large deep skillet, add the oil and place it on medium heat; once the oil is hot, add the mushrooms and sauté for 5 minutes, then remove from the skillet and set aside.

Now add the butter and garlic to the skillet and sauté for 3 minutes.

Raise the heat to medium-high, add the chicken with the marinade and sauté for 10 minutes.

While the chicken is cooking, mix the yogurt and milk with a whisk or blender until a smooth, creamy consistency, then set aside.

Once the chicken is cooked, stir in the stock, thyme, Worcestershire sauce, Dijon, and the yogurt cream, then reduce the heat to medium and simmer for 5 minutes.

When the sauce begins to reduce and thicken, mix in the mushrooms, season with salt and black pepper, then simmer for 3-5 minutes or until the consistency of the sauce is to your liking.

Remove from the heat, serve warm with your choice of sides and enjoy.