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Is there anything better than cooking juicy chicken thighs in butter, earthy mushrooms, thyme, and wine? This creamy mushroom chicken is an elegant yet easy dinner to make at home that tastes like a million bucks! It’s a restaurant-quality meal but for a fraction of the cost.
Restaurant-Quality at Home: Creamy Mushroom Chicken
Skillet dinners are my jam. When you can use one pan for everything; that is kitchen goals. This creamy mushroom chicken hits the mark with taste and one-pan goals. If you’re into mushrooms, chicken, and loads of flavor, you’ll want to add creamy mushroom chicken to your weeknight meal plan. It is equally fancy and comforting while using everyday ingredients to elevate and transform this chicken dish into something like you’d order at a 4 or 5-star restaurant!
Chicken Thighs vs. Chicken Breasts
Alright, here’s the deal — we have been told for years that dark meat (chicken thighs) is bad and I’m here to be the jury clear that judgement. Dark meat is by far more superior in taste and ease in cooking than chicken breasts. It’s juicier, more tender, and less of a chance you’ll overcook it into something tough that no one wants to eat. However, I do understand why some people like white meat (chicken breast) for the convenience and accessibility of it, and of course less fatty. I’m not saying you can’t make creamy mushroom chicken with chicken breasts, I’m just saying you should 100% try with chicken thighs ;) trust me on this!
How to Make Creamy Mushroom Chicken
- Melt butter and olive oil in a skillet over medium-high heat.
- Season chicken with salt and pepper then place into skillet and brown both sides.
- Remove chicken from skillet and place on a plate and set aside for later.
- Add sliced onions and mushrooms to the skillet and cook until onions are translucent and softened and mushrooms tender. Stir in the thyme.
- Pour in the wine and allow to simmer in mixture for 2-3 minutes.
- Add in heavy cream and chicken stock, stir, then nestle chicken into the mixture and cook until chicken has cooked through and sauce has thickened.
Serving Suggestions
My mushroom risotto would be the PERFECT pairing for this creamy mushroom chicken! Additionally, this recipe pairs also well with my garlic mashed potatoes or this easy parmesan garlic pasta. If you’re looking for a more vegetable-forward option, I love my roasted garlic green beans and my roasted parmesan carrots!
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm through in a microwave-safe plate or warm through in a skillet on the stovetop on gentle heat.
Creamy Mushroom Chicken
Equipment
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon olive oil
- 1 pound (454 g) of boneless skinless chicken thighs
- ½ onion, thinly sliced
- 10 ounces (284 g) mixed mushrooms, portabellas, shiitake, oyster, chantrelle, etc., sliced
- 10 sprigs of thyme, divided
- ⅓ cup (79 ml) riesling
- ¼ cup (59 ml) heavy cream
- ¼ cup (59 ml) chicken stock
- Salt and pepper, to taste
Instructions
- In a cast iron skillet or nonstick skillet, melt butter and heat up olive oil over medium high heat.2 tablespoons (28 g) unsalted butter, 1 tablespoon olive oil
- Season chicken with salt and pepper then place into hot skillet and brown on both sides, about 3-4 minutes on each side. You don’t have to cook all the way through as you will do that in a later step.1 pound (454 g) of boneless skinless chicken thighs
- Remove from skillet and place on a plate, set aside.
- Add the sliced onions and mushrooms to the skillet and cook until onions are translucent and softened and mushrooms are softened and tender, about 5-7 minutes.1/2 onion, 10 ounces (284 g) mixed mushrooms
- Use about 3-4 sprigs of thyme and pull the leaves off the stem and add to the skillet. Stir to incorporate.10 sprigs of thyme
- Add the riesling to the skillet and scrape off the brown bits on the bottom of the skillet and let the onions and mushroom simmer for about 2-3 minutes in the wine.1/3 cup (79 ml) riesling
- Add the heavy cream and chicken stock, stir then add the remaining thyme (you may keep some on the stem like you see in the photos). Season with more salt and pepper.1/4 cup (59 ml) heavy cream, 1/4 cup (59 ml) chicken stock, Salt and pepper
- Nestle the chicken into the mixture then bring the mixture to a rolling simmer and let simmer for about 10 minutes or until liquid has thickened and chicken as cooked through.
- Divide evenly and serve!
Nutrition
Photographs by Jess Gaertner Creative
so yummy! our new favorite! used Braggs Aminos in water instead of broth.
Not much flavor. Won’t make again.