If you’re craving comfort food with a touch of elegance, this Creamy Mushroom Chicken Recipe will quickly become your go-to dinner. Tender chicken thighs cooked to perfection swim in a luscious, velvety sauce packed with earthy mushrooms, fragrant herbs, and a subtle hint of Parmesan. It’s a dish that feels indulgent but comes together with simple ingredients and straightforward steps, making it perfect for both weeknights and special occasions. Every bite delivers rich, comforting flavors that will have everyone at the table asking for seconds.
Ingredients You’ll Need
This recipe uses a handful of everyday ingredients that each bring something important to the table—from flavor to texture to that irresistible creaminess. Whether it’s the fresh herbs that brighten the sauce or the cornstarch that gives the chicken a light crust, every item plays a crucial role.
- 4 boneless, skinless chicken thighs: These provide juicy, tender meat that holds the creamy sauce beautifully.
- 2 tbsp cornstarch: Helps create a light coating that crisps up the chicken without heaviness.
- ½ tsp salt: Essential for enhancing every flavor in the dish.
- ½ tsp black pepper: Adds a gentle heat that complements the creamy sauce.
- 2 tbsp oil (for frying): Use a neutral oil to get a nice sear on the chicken.
- 2 tbsp unsalted butter: Adds a rich, silky base for sautéing mushrooms and garlic.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth.
- 8 oz cremini or button mushrooms, sliced: Bring earthiness and texture that elevate the sauce.
- ½ cup dry white wine (or extra chicken stock): Adds acidity and depth to the sauce.
- 1 cup chicken stock: A flavorful liquid that balances and adds moisture.
- ¾ cup heavy cream: The star that turns everything into a luscious, creamy sauce.
- ½ cup grated Parmesan cheese: Adds umami and cheese magic.
- 1 tbsp soy sauce: A surprising twist that deepens the savory profile.
- 1 tbsp fresh parsley, finely chopped: Brings a fresh, herbaceous pop in every bite.
- 1 tsp fresh rosemary, finely chopped: Adds piney, woodsy notes.
- 1 tsp fresh thyme, finely chopped: Provides delicate earthiness that complements the mushrooms.
How to Make Creamy Mushroom Chicken Recipe
Step 1: Prepare the Chicken
Start by mixing cornstarch with salt and black pepper in a bowl—this simple combination is key to achieving that perfect light crust without heavy breading. Pat your chicken thighs dry, then coat them lightly with the mixture. This takes just a few minutes but makes a world of difference in texture and flavor.
Step 2: Sear the Chicken
Heat oil in a large skillet over medium heat and place the chicken thighs in the pan. Cook for about 5 to 7 minutes on each side until they develop a gorgeous golden-brown crust and are cooked through. The searing locks in juices and builds the base flavor for the rest of the dish. Once done, set them aside—don’t worry, they’ll rejoin the sauce soon!
Step 3: Cook the Mushrooms
Using the same pan, melt butter over medium heat. Add the minced garlic and cook just until fragrant—about one minute—being careful not to let it burn. Toss in the sliced mushrooms and let them cook, stirring occasionally, until they release their moisture and turn a beautiful golden brown. These mushrooms bring deep, earthy notes that make the sauce irresistible.
Step 4: Deglaze the Pan
Pour in the dry white wine to deglaze the pan, scraping up all those tasty browned bits stuck to the bottom. Let it reduce for 1 to 2 minutes; this step concentrates flavor and adds a subtle acidity that balances the richness coming from the cream and butter.
Step 5: Make the Sauce
Now for the creamy magic. Add chicken stock, heavy cream, grated Parmesan cheese, soy sauce, and the finely chopped parsley, rosemary, and thyme to the pan. Stir everything together and allow the sauce to simmer gently for about 5 minutes. This simmering thickens the sauce and melds all the flavors into one harmonious, luxurious blend.
Step 6: Combine & Serve
Return the seared chicken to the pan, nestling it into the creamy mushroom sauce. Let everything simmer together for another 2 to 3 minutes so the chicken absorbs some of the delicious flavors. Serve this dish hot, spooning plenty of sauce over the top. It’s perfect atop fluffy mashed potatoes, buttery pasta, or even a bed of rice to soak up every last bit of sauce.
How to Serve Creamy Mushroom Chicken Recipe
Garnishes
Finishing touches make a dish feel special. Sprinkle a little extra fresh parsley or grated Parmesan over the top before serving for color and an extra layer of flavor. A twist of lemon zest can add a bright pop that contrasts beautifully with the rich sauce.
Side Dishes
This Creamy Mushroom Chicken Recipe pairs wonderfully with sides that can soak up all that heavenly sauce. Consider creamy mashed potatoes for a classic pairing, garlic butter pasta to keep things simple yet decadent, or a crisp green salad to balance the richness with freshness and crunch.
Creative Ways to Present
For gatherings, serve the chicken and sauce in a large, rustic skillet right at the table for a warm, inviting presentation. Alternatively, portion onto individual plates with a nest of pasta or rice, then drizzle the sauce artistically around for an elegant touch. Either way, this dish looks just as amazing as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mushroom Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken in the fridge—just add a splash of chicken stock or cream when reheating to loosen it back up and maintain its luscious texture.
Freezing
While you can freeze this dish, keep in mind that cream sauces sometimes separate after freezing. Use a freezer-friendly container and if frozen, thaw overnight in the fridge before reheating gently with a little extra liquid to bring back the creaminess.
Reheating
Reheat leftovers on low heat on the stove, stirring frequently to prevent the sauce from scorching. If the sauce is too thick, add a bit of chicken stock or cream until it reaches your desired consistency. Avoid microwaving if possible to keep that creamy texture silky smooth.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine, though they cook a little faster and aren’t quite as juicy as thighs. Keep an eye on them to avoid drying out.
What if I don’t have white wine?
No worries—simply substitute with an equal amount of extra chicken stock. It may lose a bit of acidity but will still add great flavor to the sauce.
Is it possible to make this dairy-free?
You can swap out heavy cream for coconut cream or a dairy-free cream alternative and omit the Parmesan or use a vegan cheese substitute. The sauce will be different but still deliciously creamy.
Can I prepare parts of this recipe ahead of time?
Yes! You can slice the mushrooms and chop the herbs ahead of time to save some prep on busy days. You could even coat the chicken and keep it wrapped in the fridge until you’re ready to cook.
How do I get the sauce extra thick?
If you prefer a thicker sauce, let it simmer a little longer to reduce or add a slurry of cornstarch mixed with a small amount of water. Stir it in slowly to avoid lumps.
Final Thoughts
This Creamy Mushroom Chicken Recipe is one of those wonderful dishes that brings warmth and comfort with every bite. It’s approachable enough for weeknight dinners yet special enough to impress guests. So next time you want that rich, velvety sauce paired with tender, flavorful chicken, give this recipe a try—you’ll be so glad you did!
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Creamy Mushroom Chicken Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Creamy Mushroom Chicken is a rich and savory dish featuring tender seared chicken thighs simmered in a luscious sauce made with garlic, mushrooms, white wine, heavy cream, and Parmesan cheese. Infused with fresh herbs like rosemary, thyme, and parsley, this recipe delivers comforting flavors perfect for a hearty dinner served over pasta, rice, or mashed potatoes.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken thighs
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp oil (for frying)
Mushroom Sauce
- 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, combine the cornstarch, salt, and black pepper. Pat the chicken thighs dry with paper towels, then gently coat them with the cornstarch mixture. This helps create a nice crust when cooking.
- Sear the Chicken: Heat the oil in a large skillet over medium heat. Add the coated chicken thighs and cook for 5 to 7 minutes on each side, or until they develop a golden-brown crust and are cooked through. Remove the chicken and set aside on a plate.
- Cook the Mushrooms: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown.
- Deglaze the Pan: Pour the dry white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to cook down for 1 to 2 minutes until it reduces slightly, concentrating the flavors.
- Make the Sauce: Add the chicken stock, heavy cream, grated Parmesan cheese, soy sauce, chopped parsley, rosemary, and thyme to the skillet. Stir well and let the sauce simmer gently for about 5 minutes until it thickens to a creamy consistency.
- Combine & Serve: Return the seared chicken thighs to the pan, spooning the sauce over them to coat well. Allow everything to simmer together for another 2 to 3 minutes to meld the flavors and heat through. Serve the creamy mushroom chicken hot over your choice of pasta, rice, or mashed potatoes.
Notes
- For a gluten-free option, ensure the soy sauce used is gluten-free or substitute with tamari.
- Using boneless, skinless chicken thighs keeps the meat moist and tender during cooking.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- If you don’t have white wine, you can use additional chicken stock or a splash of apple cider vinegar for acidity.
- Fresh herbs add bright flavor, but dried herbs can be used by reducing quantities to about 1/3.
- Serve over mashed potatoes, rice, or pasta to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
