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
Scale
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
