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Spoon pouring creamy sauce over mushroom chicken thighs
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4.34 from 6 votes

Creamy Mushroom Chicken Thighs

Creamy Mushroom Chicken Thighs smothered in a lip smacking easy sauce! Winner Winner Chicken Dinner meets one pan mushroom chicken where we do not hold back on the cream! 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Cuisine: Australian, International
Keyword: chicken thighs, creamy chicken thighs, creamy mushroom chicken thighs
Servings: 5
Calories: 672kcal
Author: Adrianne


  • French pan or fry pan
  • Chopping board
  • Kitchen Tongs


Creamy Mushroom Chicken Thighs

  • 5 chicken thighs skinless, boneless
  • ½ cup chicken stock
  • 2 cups mushrooms
  • garlic
  • 600 ml cream
  • ½ cup sweet white wine
  • ½ tbs dried thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 50 grams butter


Creamy Mushroom Chicken Thighs

  • Spread plain flour over a dinner plate and press chicken thighs down to coat, flip and do other side. Repeat for all chicken thighs.
  • Add olive oil to pan, turn to a medium heat and use kitchen tongs to place chicken thighs into pan.
  • Cook chicken thighs for 4 -6 min each side (outside will turn a lovely golden brown)
  • Use kitchen tongs to remove chicken from the pan and rest on paper towel
  • Use the chicken stock to deglaze the pan (scrape all the crunchy firm bits off) add garlic, butter, mushrooms, wine and thyme.
  • Pour the cream into the pan and add 2 tbs flour (to thicken the sauce).
  • Return the chicken to the pan, reduce the temperature to low and let simmer (and for the sauce to reduce) for 10 mins.
  • Serve with spinach and cracked pepper


Calories: 672kcal | Carbohydrates: 5g | Protein: 21g | Fat: 63g | Saturated Fat: 33g | Cholesterol: 276mg | Sodium: 400mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1867IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg