Description
Creamy Mushroom Chicken is a rich and flavorful dish featuring tender sautéed chicken thighs simmered in a luscious creamy sauce with garlic, mushrooms, fresh herbs, and Parmesan cheese. Perfect for a comforting weeknight dinner, this recipe combines a silky wine-infused sauce with earthy mushrooms and savory chicken.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp oil (for frying)
Sauce and Vegetables
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- ½ cup dry white wine (or extra chicken stock)
- 1 cup chicken stock
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp soy sauce
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
Instructions
- Prepare the Chicken: In a bowl, mix cornstarch, salt, and black pepper. Pat the chicken dry and coat each thigh lightly with the cornstarch mixture to help develop a crispy exterior when cooked.
- Sear the Chicken: Heat oil in a large skillet over medium heat. Add the chicken thighs and sear each side for 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Cook the Mushrooms: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, enhancing their flavor.
- Deglaze the Pan: Pour in the dry white wine while scraping the bottom of the pan to release all the caramelized bits. Let the wine cook for 1-2 minutes until it reduces slightly to deepen the flavor of the sauce.
- Make the Sauce: Add the chicken stock, heavy cream, grated Parmesan cheese, soy sauce, chopped parsley, rosemary, and thyme to the skillet. Stir everything together and let the sauce simmer for about 5 minutes until it thickens to a creamy consistency.
- Combine & Serve: Return the seared chicken thighs to the skillet, coating them with the creamy mushroom sauce. Let everything simmer together for 2-3 minutes to meld the flavors. Serve hot over your choice of pasta, rice, or mashed potatoes for a hearty meal.
Notes
- Dry white wine can be substituted with extra chicken stock if preferred or to keep it alcohol-free.
- Ensure the chicken is cooked through by checking that internal temperature reaches 165°F (74°C).
- For a lighter version, substitute heavy cream with half-and-half, but the sauce may be less rich.
- Fresh herbs can be swapped with 1 tsp dried herbs if fresh are not available.
- This dish pairs well with buttery mashed potatoes, al dente pasta, or steamed rice.
