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.

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.

Skillet with crispy pan fried chicken thighs in a creamy mushroom sauce.

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.

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.

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.

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.