If you are craving a dish that combines savory comfort with elegant flavors, this Creamy Mushroom Chicken Recipe is exactly what you need. Tender chicken thighs are coated to perfection, seared until golden, and then smothered in a luscious mushroom cream sauce that’s infused with fresh herbs and Parmesan cheese. It’s the kind of meal that feels special but comes together with surprisingly simple ingredients and straightforward steps, making it a new favorite for weeknight dinners or even casual dinner parties.
Ingredients You’ll Need
The beauty of this Creamy Mushroom Chicken Recipe lies in its simple yet ingredient-forward approach. Each component plays a crucial role, bringing distinct flavors, textures, and comforting richness to the final dish.
- 4 boneless, skinless chicken thighs: These stay juicy and tender through cooking, providing a rich canvas for the sauce.
- 2 tbsp cornstarch: Helps create a delicate coating that crisps up the chicken beautifully.
- ½ tsp salt: Essential for enhancing the natural flavors of the chicken and mushrooms.
- ½ tsp black pepper: Adds a subtle kick and aromatic warmth.
- 2 tbsp oil (for frying): The perfect choice for searing and locking in moisture.
- 2 tbsp unsalted butter: Adds creamy richness and helps cook the garlic and mushrooms gently.
- 3 cloves garlic, minced: Provides a fragrant, savory foundation for the sauce.
- 8 oz cremini or button mushrooms, sliced: Create a tender, earthy texture and deepen the sauce’s flavor.
- ½ cup dry white wine (or extra chicken stock): Brings acidity and brightness, balancing the creaminess.
- 1 cup chicken stock: Adds depth and layers of savory flavor.
- ¾ cup heavy cream: The heart of the sauce, offering smoothness and indulgence.
- ½ cup grated Parmesan cheese: Melts into the sauce to give it a nutty, umami boost.
- 1 tbsp soy sauce: Enhances savory notes and rounds out the sauce.
- 1 tbsp fresh parsley, finely chopped: Brings a fresh, bright herbal touch as a finishing element.
- 1 tsp fresh rosemary, finely chopped: Introduces a piney, aromatic twist.
- 1 tsp fresh thyme, finely chopped: Offers subtle earthiness that complements both chicken and mushrooms.
How to Make Creamy Mushroom Chicken Recipe
Step 1: Prepare the Chicken
Start by mixing the cornstarch, salt, and black pepper in a shallow bowl. Pat the chicken thighs dry with paper towels to ensure a nice sear, then coat them lightly with the cornstarch blend. This step is key for locking in moisture and achieving that perfect golden exterior, so don’t skip it!
Step 2: Sear the Chicken
Heat your oil in a large skillet over medium heat. Once shimmering, add the coated chicken thighs and cook for about 5 to 7 minutes on each side until they’re beautiful golden brown and cooked through. Remove the chicken to a plate and set it aside. This initial sear builds flavor and texture that is essential to the dish’s success.
Step 3: Cook the Mushrooms
In the same skillet, melt the butter over medium heat to capture all those leftover browned bits from the chicken. Add the minced garlic and sauté for about a minute until fragrant, then toss in the sliced mushrooms. Cook until the mushrooms release their juices and start turning golden brown, which takes around 5 to 7 minutes. This step develops the deep, earthy flavors that make this sauce unforgettable.
Step 4: Deglaze the Pan
Next, pour in the dry white wine (or chicken stock if you prefer). Use a wooden spoon to scrape up any fond—the delicious browned bits stuck to the pan’s bottom. Let it cook for 1 to 2 minutes until the wine reduces slightly and concentrates in flavor, adding brightness and complexity to the sauce.
Step 5: Make the Sauce
Add the chicken stock, heavy cream, Parmesan cheese, soy sauce, parsley, rosemary, and thyme to the skillet. Stir well to combine, then let the sauce simmer gently for about 5 minutes. As it simmers, the sauce will thicken, and the flavors will meld beautifully, resulting in a luscious, velvety coating for the chicken.
Step 6: Combine & Serve
Return the seared chicken thighs back into the pan, nestling them into the sauce. Allow everything to simmer together for 2 to 3 minutes to reheat the chicken and infuse it with that creamy mushroom goodness. Serve it piping hot, spooning extra sauce over the top — perfect over pasta, fluffy rice, or creamy mashed potatoes for the ultimate comfort meal.
How to Serve Creamy Mushroom Chicken Recipe
Garnishes
Fresh herbs like parsley or a sprinkle of extra grated Parmesan add not only color but an aromatic boost that elevates the dish perfectly. A light drizzle of extra cream or a dusting of cracked black pepper also enhances the visual appeal and richness.
Side Dishes
This dish pairs beautifully with creamy mashed potatoes, which soak up every bit of sauce, or a simple pasta like fettuccine to keep the focus on the luscious sauce. Roasted seasonal vegetables or a crisp green salad can provide texture contrast and freshness on the plate.
Creative Ways to Present
Try serving this Creamy Mushroom Chicken Recipe in shallow bowls to showcase the sauce decadence or over a bed of sautéed spinach for a green twist. You could also dish it atop a fluffy polenta for a rustic Italian-inspired meal that feels both homey and elegant.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce might thicken as it cools—just add a splash of chicken stock or cream while reheating to loosen it back up.
Freezing
This creamy chicken freezes well. Place cooled portions in freezer-safe containers or bags for up to 2 months. Be mindful that the texture of cream sauces can change slightly after freezing, but it still tastes delicious.
Reheating
To reheat, warm gently on the stovetop over low heat, stirring occasionally and adding extra broth or cream if needed to keep the sauce silky smooth. Avoid reheating over high heat to prevent the cream from separating.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, though they tend to be leaner and can dry out faster, so watch the cooking time closely to keep them juicy and tender.
Is it necessary to use white wine?
Not at all. The wine adds acidity and complexity, but you can substitute it with extra chicken stock or a splash of lemon juice for a similar brightness without alcohol.
Can I make this dish dairy-free?
Yes! Try replacing the heavy cream with coconut cream or a cashew-based cream and use nutritional yeast instead of Parmesan to maintain the creamy, cheesy flavors without dairy.
What mushrooms work best in this recipe?
Cremini or button mushrooms are classic options, but you can mix it up with shiitake, portobello, or even oyster mushrooms to add different textures and flavors.
How do I get the sauce thicker if it’s too runny?
Simply let it simmer a bit longer uncovered to reduce, or stir in a small slurry of cornstarch and water while stirring constantly until desired thickness is reached.
Final Thoughts
This Creamy Mushroom Chicken Recipe feels like a warm hug on a plate — rich, flavorful, and comforting in all the right ways. It’s a dish that’s easy to make but impressive enough to share with family and friends. I encourage you to try it soon because once you do, it will quickly become one of those go-to meals you find yourself craving over and over again.
Print
Creamy Mushroom Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Creamy Mushroom Chicken recipe features tender, pan-seared chicken thighs smothered in a rich, savory sauce made with mushrooms, garlic, white wine, and heavy cream. Infused with fresh herbs and Parmesan cheese, it’s a comforting and elegant dish perfect for weeknight dinners or casual entertaining.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp oil (for frying)
Sauce & Mushrooms
- 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 cornstarch, salt, and black pepper. Pat the chicken thighs dry and coat them evenly with the cornstarch mixture to help create a crispy exterior when seared.
- Sear the Chicken: Heat oil in a large skillet over medium heat. Add the coated chicken thighs and sear for 5-7 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: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, stirring occasionally.
- Deglaze the Pan: Pour in the white wine (or extra chicken stock), scraping up any browned bits stuck to the bottom of the pan. Let this simmer for 1-2 minutes to reduce and concentrate flavors.
- Make the Sauce: Add the chicken stock, heavy cream, grated Parmesan cheese, soy sauce, chopped parsley, rosemary, and thyme to the pan. Stir well and simmer the sauce for about 5 minutes until it thickens slightly and becomes creamy.
- Combine & Serve: Return the seared chicken thighs to the pan, coating them thoroughly in the creamy mushroom sauce. Let everything simmer together for 2-3 minutes to meld flavors. Serve hot over pasta, rice, or mashed potatoes as desired.
Notes
- Use boneless, skinless chicken thighs for the best balance of flavor and tenderness.
- Dry the chicken well before coating to ensure a crispy sear.
- If you prefer a non-alcoholic version, substitute white wine with additional chicken stock.
- Fresh herbs can be substituted with ½ tsp dried versions if fresh are unavailable.
- Serve with your choice of pasta, steamed rice, or creamy mashed potatoes for a complete meal.
