Chicken Thighs In Creamy Mushroom Sauce
Seasoned Chicken thighs are pan-fried and then smothered in a luscious mushroom cream sauce. This easy-to-put-together chicken thigh recipe needs minimal ingredients but tastes million bucks.
![Close up of pan fried chicken thighs in a creamy mushroom sauce.](https://theflavoursofkitchen.com/wp-content/uploads/2023/10/Chicken-in-Creamy-Mushroom-Sauce-1.jpg)
Tender juicy and perfectly seasoned chicken thighs are smothered in rich creamy mushroom sauce. The caramelized mushroom sauce is garlicky, savory, and finger-licking good. I absolutely love the combination of chicken and mushrooms together. Serve this over mashed potatoes, grilled veggies, pasta, or rice.
This recipe is always a hit every time I make it at home. No fancy ingredients yet it looks and tastes restaurant-grade and costs a fraction of the amount that you would have paid.
![Skillet with crispy pan fried chicken thighs in a creamy mushroom sauce.](https://theflavoursofkitchen.com/wp-content/uploads/2023/10/Chicken-in-Creamy-Mushroom-Sauce-2.jpg)
Ingredients for Chicken in Mushroom Sauce
The list of ingredients runs short and is easily available.
- Boneless chicken thighs
- Mushroom– button mushroom cleaned and sliced.
- Garlic–
- Dry rub for chicken– A blend of garlic powder, onion powder, paprika, salt, and pepper
- Butter, Oil
- Flour
- Heavy cream
![Picture shows list of ingredients required to make chicken thigh in mushroom sauce.](https://theflavoursofkitchen.com/wp-content/uploads/2023/10/Chicken-in-Creamy-Mushroom-Sauce-Ingredients-1.jpg)
Steps to make Chicken in Mushroom Sauce
- Start with coating the chicken thighs with the dry rub mix. Then sear the seasoned chicken thighs in butter until its golden crisp. Flip and cook for another 3-4 minutes. Make sure the chicken is cooked through. Cover and let it rest. Covering ensures the chicken doesn’t dry out.
- In the same skillet, cook sliced mushrooms. To get a crispy golden mushroom, cook the mushroom in a single layer without disturbing it for 2-3 minutes. Add garlic only after the mushroom is cooked through, else it may burn.
- Saute flour until raw. Flour helps to thicken the sauce and prevents the cream from splitting.
- Add dry white wine to deglaze the pan. Scarp the bottom of the pan to release any brown bits.
- Reduce heat and stir in the cream.
![step by step pictures showing how to make chicken thighs in mushroom sauce.](https://theflavoursofkitchen.com/wp-content/uploads/2023/10/Chicken-in-mushroom-sauce-step-by-step.jpg)
Can I use Chicken Breast instead?
I am sure this question will defintly come from one of you, and the answer is yes. You can use chicken breast instead. Cut boneless chicken breast into cutlets and using a meat tenderizer pound the chicken into even thickness. Then season the chicken breast and cook for 2-3 minutes on each side or unitl the chicken is cooked through.
Tips
- To avoid mushroom from getting all soggy, cook them undisturbed in a single layer for 2-3 minutes. Then flip and cook again. Don’t add salt, as mushroom is tend to release water.
- While adding cream, reduce the heat to the lowest. This will prevent cream from splitting.
- Don’t skip wine, as it adds depth of flavour. For some reasong if you can’t use wine, then substitute with low sodium chicken stock.
- Because there are a handful of ingredients, don’t substittute heavy cream with low fat. Low fat cream also tend to split.
![Crispy chicken thighs in a creamy mushroom sauce served with sauteed mushroom.](https://theflavoursofkitchen.com/wp-content/uploads/2023/10/Chicken-in-Creamy-Mushroom-Sauce-4.jpg)
Storage
- Store in an airtight container and refrigerate for up to 3 days. Because the sauce is mainly made with cream, it might split upon freezing and reheating. So, I wouldn’t reccomend freezing the sauce.
More Quick chicken dinner recipes
![](https://theflavoursofkitchen.com/wp-content/uploads/2023/10/Chicken-in-Creamy-Mushroom-Sauce-1-450x450.jpg)
Chicken Thighs in Creamy Mushroom Sauce
Ingredients
- 500 grams Boneless Chicken Thighs
- 250 grams Mushroom
- 2 tablespoon Butter
- 1 teaspoon Oil
- 2 teaspoon Garlic, minced
- 2 teaspoon Flour
- ½ teaspoon Thyme
- â…“ cup Dry white wine
- 1 cup Heavy Cream
- ¼ cup Chicken stock
Chicken thigh seasoning
- 1 teaspoon Garlic powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Mix together everything mentioned under Chicken thigh seasoning. Season chicken thighs both the sides.
- Clean and slice mushrooms.
- Heat together one tablespoon of butter and oil in a skillet. Place seasoned chicken thighs skin side down. Cook for 4-5 minutes on low-medium heat. Flip and cook for another 3-4 minutes. Remove chicken from skillet and keep covered.
- To the same pan add the remaining butter. Add sliced mushrooms and cook undisturbed for 3-4 minutes, flip and cook until mushroom is golden brown in colour.
- Add minced garlic, cook for a minute for it to brown. Stir in the flour and thyme. Saute for 30 seconds.
- Stir in the wine, deglaze the skillet. Let the wine cook down until it has reduced to half and the alcohol smell is no more.
- Reduce the heat to low, slowly add heavy cream and stock. Stir well to combine. Let the sauce simmer for 1-2 minutes. Switch off the flame. Place cooked chicken thighs to the skillet and pour over the mushroom sauce.
Video
Nutrition
Flavours In Your Inbox
Subscribe for recipes straight to your inbox