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This creamy mushroom chicken is the perfect one-pot dish. Tender chicken smothered in a creamy, garlic mushroom sauce goes amazing alongside rice or even pasta!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Chicken thighs: You’ll need around 8 chicken thighs for this recipe. Boneless thighs are preferred as they cook quicker, but you may also use bone-in thighs or chicken breasts (just account for a longer cooking time). If parts of the meat are thicker, feel free to use a meat tenderizer to pound it out to ensure even cooking on your pan.
Cornstarch: A little starch to coat the chicken will not only give it a crisp exterior, but will give the mushroom sauce a chance to cling onto the chicken rather than slide off of it.
Mushrooms, garlic, butter: Mushrooms and garlic sautéed in butter are the flavor foundations of this dish. Any type of small mushroom would work for this recipe, such as cremini or button.
Heavy cream, chicken stock, white wine, parmesan, soy sauce: For that silky, creamy, luxurious sauce. Vegetable or beef stock may be used in place of chicken stock. White wine is mainly used for deglazing the pan, but you can substitute this with either water or chicken stock if preferred.
Parsley, Rosemary, Thyme: These herbs will infuse the sauce with a more herby, fragrant flavor. Some recipes will have you use Italian seasoning, which can totally work in this recipe for convenience.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Lightly coat the chicken in the seasoned cornstarch mixture.
Fry the chicken until golden brown and cooked all the way through. Set aside.
In the same pan, sauté the mushrooms and garlic in butter.
Deglaze with white wine. Add in the chicken stock, heavy cream, parmesan, parsley, rosemary, thyme, and soy sauce. Let simmer and thicken.
Add back in the chicken. Top with parsley and a squeeze of lemon juice.
FAQs (Frequently Asked Questions)
How do I store leftovers?
You can refrigerate leftovers in an airtight container for up to 3 to 4 days. Due to its high dairy content, I wouldn’t recommend keeping it any longer since it can have a tendency to spoil over long periods. To reheat, simply microwave or heat over a saucepan until warmed-through.
Can I use chicken breasts?
Yes, feel free to substitute the boneless thighs with chicken breasts if you prefer. You can also use standard bone-in thighs. Do note that these will have different cooking times, otherwise, everything else in the recipe will remain the same.
Can I omit the wine?
Yes, you can omit the wine. Omitting this won’t change the flavor too much. You can achieve a similar deglazing effect by simply adding the same amount of stock to the pan and scraping the fond off the bottom.
Can I add more herbs?
Yes, I used parsley, thyme, and rosemary since they were my favorite herbs (and because I conveniently have fresh ones already growing in my backyard). Other herbs such as oregano, basil, marjoram, or even sage would work perfectly in this dish.
Give these other delicious chicken recipes a try next:
Creamy Mushroom Chicken
4
servingsThis creamy mushroom chicken is the perfect one-pot dish. Tender chicken smothered in a creamy, garlic mushroom sauce goes amazing alongside rice or even pasta!
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Ingredients
8 skin-on boneless chicken thighs
1/2 cup cornstarch
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons neutral oil, for frying
- Creamy Mushroom Sauce
2 tablespoons unsalted butter
5 garlic cloves, minced
250 g mushrooms, sliced (cremini or button)
1/4 cup dry white wine (can also use sake or shaoxing wine)
1/2 cup chicken stock
1 cup heavy cream
1/2 cup parmesan, grated
1 teaspoon parsley, finely chopped
1 teaspoon rosemary, finely chopped
1 teaspoon thyme, finely chopped
1/2 tablespoon soy sauce
Salt and pepper, to taste
- Garnish
Parsley, finely chopped
Lemon juice
Directions
- In a small container or bowl, combine together the cornstarch, salt, and pepper. Mix well until combined.
- Pat your chicken dry. Lightly coat the chicken in the seasoned cornstarch mixture, and dust off any excess. Set aside for frying.
- Heat the oil in a large pan over medium-high heat. Fry the chicken for 5 to 7 mins on both sides (may be longer if using bone-in thighs or breasts) until golden brown and cooked all the way through. Remove the chicken and set aside.
- In the same pan, melt the butter. Add in the sliced mushrooms and cook for 5 to 7 mins until they’ve browned and released some moisture. Add in the garlic and sauté for an additional 2 to 3 minutes until fragrant.
- Pour in the white wine to deglaze, scraping the bottom of the pan to remove any fond. Let the wine reduce by about a half.
- Add in the chicken stock, heavy cream, parmesan, parsley, rosemary, thyme, and soy sauce. Mix well and let simmer to thicken, about 3 to 5 mins. Taste the sauce, and adjust with more salt and pepper, if desired.
- Once the sauce has thickened, add back in the cooked chicken. Spoon the sauce over the chicken to coat. Top with parsley and a squeeze of lemon juice, to taste. Serve immediately.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
