Creamy Mushroom Chicken is a delightful one-pot dish featuring tender chicken thighs smothered in a rich, garlic-infused mushroom sauce. This comforting meal pairs wonderfully with rice or pasta and is perfect for a satisfying weeknight dinner. With its creamy texture, deep flavors, and simple preparation, this dish is sure to become a household favorite.
Why You’ll Love This Recipe
- One-pan meal – Everything cooks in a single skillet, making cleanup a breeze.
- Rich and creamy – A luscious garlic-infused mushroom sauce coats every bite.
- Versatile – Serve it over pasta, rice, or mashed potatoes for a complete meal.
- Perfectly seasoned – Fresh herbs and Parmesan add a delicious depth of flavor.
- Restaurant-quality at home – Feels indulgent while being easy enough for a weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless chicken thighs
- Cornstarch
- Salt
- Black pepper
- Oil (for frying)
- Unsalted butter
- Garlic cloves, minced
- Mushrooms (cremini or button), sliced
- Dry white wine
- Chicken stock
- Heavy cream
- Grated Parmesan cheese
- Fresh parsley, finely chopped
- Fresh rosemary, finely chopped
- Fresh thyme, finely chopped
- Soy sauce
- Additional salt and pepper, to taste
Directions
Prepare the Chicken
- In a bowl, combine cornstarch, salt, and black pepper.
- Pat the chicken thighs dry and lightly coat them with the cornstarch mixture, shaking off any excess.
Cook the Chicken
- Heat oil in a large pan over medium heat.
- Fry the chicken thighs for 5-7 minutes per side, until golden brown and cooked through.
- Remove the chicken from the pan and set aside.
Prepare the Mushroom Sauce
- In the same pan, melt the butter over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced mushrooms and cook until they release moisture and become golden brown.
- Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
- Add the chicken stock, heavy cream, grated Parmesan, chopped herbs (parsley, rosemary, thyme), and soy sauce.
- Stir to combine and let the sauce simmer until it thickens slightly, about 5 minutes.
Combine and Serve
- Return the cooked chicken thighs to the pan, coating them with the creamy mushroom sauce.
- Let everything simmer together for a few minutes to meld the flavors.
- Garnish with additional chopped parsley and a squeeze of lemon juice if desired.
- Serve hot over rice or pasta.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: Approximately 500 kcal per serving
Variations
- Use different chicken cuts – Swap thighs for bone-in thighs or chicken breasts (adjust cooking times accordingly).
- Try different mushrooms – Use shiitake, portobello, or wild mushrooms for added flavor.
- Make it dairy-free – Substitute coconut cream for heavy cream and nutritional yeast for Parmesan.
- Enhance the flavor – Add a splash of Worcestershire sauce or Dijon mustard for extra depth.
- Low-carb option – Serve with steamed vegetables or cauliflower rice instead of pasta.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze the chicken and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of chicken stock or cream if needed.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well, but they may require a slightly longer cooking time to ensure they remain juicy.
What can I substitute for white wine?
You can use extra chicken stock or a splash of lemon juice for acidity.
Can I make this ahead of time?
Yes! This dish reheats well and can be made up to 24 hours in advance and stored in the refrigerator.
What should I serve with this dish?
It pairs well with pasta, rice, mashed potatoes, or roasted vegetables.
How do I make the sauce thicker?
If the sauce is too thin, let it simmer longer, or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
Can I make this without cream?
Yes, you can substitute evaporated milk, cashew cream, or a dairy-free alternative.
Is this dish gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.
How do I keep the chicken crispy?
To maintain crispiness, add the chicken back to the pan just before serving, rather than simmering it too long in the sauce.
Can I use pre-cooked chicken?
Yes, but the flavor is best when seared fresh. If using pre-cooked chicken, add it in step 12 and let it heat through.
What other herbs can I use?
Fresh basil, oregano, or tarragon are great substitutes if you don’t have rosemary or thyme.
Conclusion
Creamy Mushroom Chicken is a comforting and flavorful dish that’s sure to become a favorite in your meal rotation. With its rich sauce, tender chicken, and simple preparation, it’s perfect for both weeknight dinners and special occasions. Serve it with pasta, rice, or crusty bread to soak up every bit of the delicious sauce!
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Creamy Mushroom Chicken
This Creamy Mushroom Chicken is a rich and flavorful one-pan dish featuring tender chicken thighs smothered in a garlic-infused mushroom sauce. Made with heavy cream, Parmesan, and fresh herbs, this comforting meal is perfect for weeknight dinners. Serve it over pasta, rice, or mashed potatoes for a satisfying, restaurant-quality dish at home!
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- 4 boneless, skinless chicken thighs
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp oil (for frying)
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- ½ cup dry white wine (or extra chicken stock)
- 1 cup chicken stock
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp soy sauce
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
Instructions
- Prepare the Chicken: In a bowl, mix cornstarch, salt, and black pepper. Pat the chicken dry and coat lightly with the mixture.
- Sear the Chicken: Heat oil in a large skillet over medium heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through. Remove and set aside.
- Cook the Mushrooms: In the same pan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in mushrooms and cook until they release moisture and turn golden brown.
- Deglaze the Pan: Pour in white wine, scraping up any browned bits from the pan. Let it cook for 1-2 minutes until reduced.
- Make the Sauce: Add chicken stock, heavy cream, Parmesan, soy sauce, parsley, rosemary, and thyme. Stir and let simmer for 5 minutes until the sauce thickens.
- Combine & Serve: Return the chicken to the pan, coating it in the sauce. Simmer for 2-3 more minutes. Serve hot over pasta, rice, or mashed potatoes.
Notes
- Chicken substitutes: Use chicken breasts or bone-in thighs (adjust cooking time).
- Mushroom options: Try shiitake, portobello, or wild mushrooms for deeper flavor.
- Dairy-free version: Use coconut cream or cashew cream instead of heavy cream.
- Storage: Refrigerate for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
