Description
This Creamy Mushroom Chicken recipe features tender seared chicken thighs simmered in a rich, savory sauce made with mushrooms, garlic, white wine, heavy cream, Parmesan cheese, and fresh herbs. Perfect for a comforting weeknight dinner, it pairs beautifully with 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
Cooking Fat
- 2 tbsp oil (for frying)
- 2 tbsp unsalted butter
Sauce and Flavorings
- 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 cornstarch, salt, and black pepper. Pat the chicken thighs dry and lightly coat each piece with the cornstarch mixture to ensure a crisp sear.
- Sear the Chicken: Heat oil in a large skillet over medium heat. Add the chicken thighs and cook for 5 to 7 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the pan and set aside.
- Cook the Mushrooms: Using the same pan, melt unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the sliced mushrooms and cook them until they release their moisture and turn a golden brown color, deepening the flavor of the sauce.
- Deglaze the Pan: Pour the dry white wine into the pan to deglaze, scraping up any browned bits stuck to the bottom. Let the wine simmer for 1 to 2 minutes to reduce slightly and concentrate the flavor.
- Make the Sauce: Add chicken stock, heavy cream, grated Parmesan cheese, soy sauce, fresh parsley, rosemary, and thyme to the pan. Stir the mixture well and allow it to simmer gently for about 5 minutes until the sauce thickens and flavors meld together.
- Combine & Serve: Return the seared chicken thighs to the pan, coating them thoroughly in the creamy mushroom sauce. Let everything simmer together for another 2 to 3 minutes to ensure the chicken absorbs the flavors. Serve the creamy mushroom chicken hot over your choice of pasta, rice, or mashed potatoes.
Notes
- For a lighter option, substitute heavy cream with half-and-half or coconut milk.
- If white wine is not available, use additional chicken stock to deglaze the pan.
- Boneless, skinless chicken thighs work best for juicy, tender meat but chicken breasts can be used as an alternative.
- Fresh herbs enhance the flavor; if unavailable, use ½ tsp dried versions instead.
- The sauce can be thickened further by simmering longer or adding a slurry of cornstarch and water if necessary.
- Serve with crusty bread to soak up any extra sauce for an indulgent meal.
