Creamy Mushroom Chicken Thighs
Delicious chicken thighs bathed in a creamy mushroom sauce, and served over rice. This recipe for chicken stew or chicken fricassee is the kind of recipe you will make over and over.
It is easy to make in one pot, and a delicious way to prepare an affordable cut of chicken. You end up with juicy, tender pieces of chicken, and the creamiest, most delicious sauce that has mushrooms and onions. It is delightful, and comes together with minimal hassle.
Who doesn’t love the tender, juicy part of the chicken. The dark meat? I mean I am a huge fan of chicken thighs because not only are the super hard to ruin (dry out), but they are so versatile with various flavors. For example, I love a good Roasted Chicken Thigh dinner with BBQ sauce, but this creamy mushroom sauce has my heart.
Chicken thighs are inexpensive, easy to work with, delicious, and make for a great family meal.
What You Need to Make Creamy Chicken Thighs
Making this recipe is eazy peazy and the ingredients are easy to find. You probably have several of them in your pantry already, and everything can be found at your local grocery store, no specialty foods required.
- Chicken thighs skin-on and bone-in: Look for one that are already trimmed to make them less work.
- Salt and black pepper: Staples for flavoring food.
- Unsalted butter: You cook the chicken in the butter as the fat as opposed to an oil, which makes these just so good.
- White mushrooms: Flavor
- Yellow onions: Flavor
- Garlic: Flavor!
- Bay leaves: Dry or fresh is fine. I used dry.
- Dried thyme: Fresh works too, I just find using the dried is easier because I always have it on hand.
- All-purpose Flour: This is how you thicken your sauce.
- White wine or chicken stock: White wine is best, but can be subbed for chicken stock if you don’t have any.
- Chicken stock: To make the sauce.
- Fresh Parsley: For flavor and garnish
- Heavy cream: Added at the end to get that delicious creaminess in the sauce.
How to Make Creamy Chicken with Mushroom Sauce
Making this creamy chicken with mushroom sauce is pretty easy, just five basic steps, and the flavors are out of this world.
Step One: Prep Chicken
Trim excess skin off chicken, then pat chicken dry with paper towels then sprinkle with salt and pepper.
Step Two: Brown Chicken
In a Dutch oven, melt butter over medium-high heat. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate. Brown in batches until done.
Step Three: Make Creamy Mushroom Sauce
Add mushrooms, onion, bay leaves and thyme. Cook for 5 minutes until mushrooms are lightly browned. Add garlic and stir for 30 seconds. Add flour and cook for 1 minute. Add wine and chicken stock. Stir, scraping the base of the pot.
Step Four: Cook Chicken the Rest of Way
Add chicken back into the sauce with the skin side up.
Bring to a simmer. Cover with lid and simmer 10 minutes.
Uncover and cook for another 20 minutes, or until internal temperature of chicken is 165 degrees F or slightly higher.
Step Five: Finish Sauce and Serve
Remove chicken to a plate. Add cream to pot and stir until combined. Season with salt and pepper.
Serve! Return chicken into the sauce and remove from the stove. Garnish with parsley and serve over rice, potatoes, or pasta.
This recipe is so perfect for a weeknight dinner and I love pairing it with:
Tips and Tricks
Making this recipe is Eazy Peazy. But here are a few ways you can get great results every time…
- Tip One: Trim your chicken thighs. The chicken skin adds flavor, and is such a nice part of the dish, but sometimes they come with a LOT of extra skin on them, so taking a minute to trim them will help everything cook up better.
- Tip Two: Try to get chicken thighs that are similar in size so they cook evenly.
- Tip Three: Pat chicken dry so when you brown the skin it crisps up instead of steaming. You are going to put your chicken back into the sauce later, and you do not want the skin to be rubbery, so a nice golden brown crispy skin is necessary. You can only get that if your skin isn’t wet.
- Tip Four: Work in batches. One 5.5 quart dutch oven is sufficient for all 8 chicken thighs, but you won’t be able to brown them all at the same time. So work in batches so you get perfect results.
- Tip Five: Add cream at the very end. You do not want it to curdle or get lumpy, so you do not want to boil it, etc. Just stir it in at the end and cook it down a little.
Make Ahead and Storage
How to make this recipe ahead of time:
Sometimes it is nice to have a recipe ready to go when you are, and you do not always have time ahead to cook. So here is how you can prep this ahead, and how to store it.
To prep ahead: Prep everything according to directions until you get to step 5, where you add the chicken back into the pan to finish cooking. At this point you can freeze everything, or store it, and then just finish the cooking process day of.
Or, cook it all the way, and store in an airtight container, and reheat in the oven at 250 degrees F, when ready to serve (will take about 30-45 minutes to heat through).
To store, while you can freeze everything, the cream will often separate or get lumpy if you freeze and reheat, so it is not recommended. Instead, store in an airtight container in the refrigerator and eat within 3-5 days.
Other Great Recipes:
- Lemon Basil Chicken
- Slow Cooker Chicken Parmesan
- Instant Pot Chicken and Rice
- Crock Pot Chicken Thighs
- Chicken with Lemon Crema
Creamy Mushroom Chicken Thighs
- 8 chicken thighs skin-on and bone-in
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 Tablespoons unsalted butter
- 10 oz white mushrooms sliced
- 2 yellow onions sliced
- 2 teaspoons garlic minced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 3 Tablespoon flour all-purpose
- 1/2 cup
- 3 cups chicken stock
- 1/4 teaspoon Salt
- 1/4 teaspoon black pepper
- 2/3 cup heavy cream
- 2 Tablespoons fresh parsley
- Pat chicken dry with paper towels then sprinkle with salt and pepper.
- In a Dutch oven, Melt butter over medium-high heat. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate. Brown in batches until done.
- Add mushrooms, onion, bay leaves and thyme. Cook for 5 minutes until mushrooms are lightly browned
- Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
- Add wine and chicken stock. Stir, scraping the base of the pot. Add chicken back into the sauce with the skin side up. Bring to a simmer. Cover with lid and simmer 10 minutes. Uncover and cook for another 20 minutes, or until internal temperature of chicken is 165 degrees F or slightly higher.
- Remove chicken to a plate. Add cream and stir.
- Season with salt and pepper.
- Serve! Return chicken into the sauce and remove from the stove. Garnish with parsley and serve over rice, potatoes, or pasta.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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