Published March 16th, 2018 by Ccwestside


  • 2 pounds boneless, skinless chicken thighs, (breasts can also be used)
  • 2 Tablespoons olive oil
  • 4 ounces sliced mushrooms
  • 3 whole garlic cloves
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup minced fresh herbs (I used thyme, sage, and rosemary)


  1. In a medium sized skillet over medium high heat add oil. Add the chicken thighs and cook on each side until cooked thought and no longer pink. Remove and set aside on a plate covered with foil.
  2. Add the mushrooms and garlic to the skillet and saute for 2-3 minutes or until tender. Remove and set on a plate with the chicken.
  3. Add the chicken broth, heavy cream, garlic powder, salt, and pepper and whisk for 2-3 minutes until the sauce starts to thicken. Add the fresh herbs.
  4. Add the mushrooms and chicken back to the skillet and toss in the creamy sauce. Serve immediately.

‹ Back

We’d love for you to join us! Our service times are:

Sunday Mornings

8:00, 9:30 & 11:30 AM

(Childcare Provided)

Wednesday Midweek Bible Study

7:00 PM

(Childcare Provided)