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
Scale
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.
