Go Back
–+ servings
Creamy mushroom chicken served with a creamy mushroom sauce and garnished with fresh herbs on a round plate, accompanied by a fork and knife.
Print Recipe
4 from 2 votes

Creamy Mushroom Chicken

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.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 2
Author: Julie Chiou

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 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 of boneless skinless chicken thighs
    Raw, seasoned chicken thighs in a white pot with melted butter, shown with metal tongs, ready for cooking.
  • 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 mixed mushrooms
    Sliced mushrooms and onions sautéing in a white pan with a wooden spatula, garnished with fresh herbs.
  • Use about 3-4 sprigs of thyme and pull the leaves off the stem and add to the skillet. Stir to incorporate.
    4 sprigs of thyme
    Sautéed mushrooms and onions in a white skillet with a wooden spatula.
  • 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 riesling
    Sliced mushrooms and onions cooking in a white skillet, with white wine being poured in from a glass measuring cup.
  • 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 heavy cream, 1/4 cup chicken stock, Salt and pepper, 6 sprigs of thyme
    Sliced mushrooms and onions sautéing in a skillet as a hand pours broth into the pan.
  • 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.
    Chicken breasts cooked with mushrooms, onions, herbs, and cream sauce in a skillet, garnished with sprigs of thyme.
  • Divide evenly and serve!

Nutrition

Serving: 1 serving (375 grams) | Calories: 608 kcal | Carbohydrates: 17 g | Protein: 49 g | Fat: 39 g | Fiber: 2 g | Sugar: 3 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

QR Code