Description
Creamy Mushroom Chicken is a rich and flavorful dish featuring tender chicken thighs seared to perfection and smothered in a savory creamy mushroom sauce infused with garlic, fresh herbs, Parmesan cheese, and a hint of white wine. Ideal for a comforting weeknight dinner, this recipe pairs beautifully with pasta, rice, or mashed potatoes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp oil (for frying)
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 cornstarch, salt, and black pepper. Pat the chicken thighs dry with paper towels, then lightly coat each piece evenly with the cornstarch mixture.
- Sear the Chicken: Heat oil in a large skillet over medium heat. Add the chicken thighs and sear them for 5 to 7 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook the Mushrooms: Using the same pan, melt the unsalted butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Stir in the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 5 to 7 minutes.
- Deglaze the Pan: Pour in the dry white wine (or additional chicken stock if preferred), scraping up any browned bits stuck to the bottom of the pan. Allow the liquid to cook down and reduce for 1 to 2 minutes to concentrate the flavor.
- Make the Sauce: Add the chicken stock, heavy cream, grated Parmesan cheese, soy sauce, and freshly chopped parsley, rosemary, and thyme to the pan. Stir to combine everything well. Let the sauce simmer gently for approximately 5 minutes until it thickens slightly.
- Combine & Serve: Return the seared chicken thighs to the skillet, nestling them in the creamy mushroom sauce. Simmer together for an additional 2 to 3 minutes to allow the flavors to meld and the chicken to stay warm. Serve hot over your choice of pasta, rice, or mashed potatoes.
Notes
- Make sure to pat the chicken dry before coating it with cornstarch to achieve a nice sear.
- You can substitute dry white wine with extra chicken stock if you prefer a non-alcoholic version.
- Use fresh herbs where possible for the best flavor, but dried herbs can be used in a pinch—reduce quantities accordingly.
- To lighten the dish, substitute heavy cream with half-and-half or a lower-fat cream option, keeping in mind this will change the creaminess.
- Serve with crusty bread to soak up the delicious creamy sauce if not serving with starches like pasta or rice.
