This post may include affiliate links that earn us a small commission.
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.
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.
Flavours In Your Inbox
Subscribe for recipes straight to your inbox
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.
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.
- Dry rub for chicken– A blend of garlic powder, onion powder, paprika, salt, and pepper
- Butter, Oil
- Heavy cream
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.
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.
- 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.
- 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
Chicken Thighs in Creamy Mushroom Sauce
- 500 grams Boneless Chicken Thighs
- 250 grams Mushroom
- 2 tablespoon Butter
- 1 teaspoon Oil
- 2 teaspoon Garlic, minced
- 2 teaspoon Flour
- ½ teaspoon Thyme
- ⅓ 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
- 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.