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Mushroom thighs with a cream sauce in grey bowl with brown rice and spinach.
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4.34 from 6 votes

Easy Creamy Mushroom Chicken Thighs Recipe

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 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Western
Keyword: chicken thighs with mushroom sauce, creamy mushroom chicken thighs
Servings: 5
Calories: 672kcal
Author: Adrianne

Ingredients

  • 4 chicken thighs skinless, boneless, Note 1
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried thyme Note 2
  • 2 cups mushrooms some sliced, some chopped in half, some whole, Note 3

Sauce

  • 1 cup/250ml white wine Note 4
  • 2 cups/500ml cream Note 5
  • 2 tbs plain flour optional, Note 6

Garnish (optional):

  • parsley finely chopped, Note 7
  • black pepper

Instructions

  • Chicken thighs: place a large frying pan on the stove and turn the heat to high. Add the olive oil and chicken thighs then season both sides with salt, pepper and thyme. Brown the chicken thighs for 4-5 minutes per side then use tongs to transfer them to a paper towel lined bowl.
  • Mushrooms: without cleaning or rinsing the bowl that the chicken was browned in add the mushrooms and cook for 3- 4 minutes. Once cooked use a slotted spoon and lift them up and out of the pan.
  • Sauce: pour the white wine and cream into the pan and stir to combine. Bring to the boil then reduce heat to medium-low.
  • Chicken and mushrooms: add the mushrooms followed by the chicken back to the pan and allow to cook for a further 10 minutes until the chicken is cooked through.
  • To serve: garnish the chicken with black pepper and chopped parsley. Portion into bowls with rice and baby spinach leaves.

Notes

  • Note 1 - Chicken thighs: we need skinless, boneless chicken thighs for the recipe. You will likely be able to get them either from the meat section or the deli. Sometimes the ones in the meat section don't have a clear label about whether they have bones in them or not. Something to keep in mind.
  • Note 2 - Dried thyme: a handy dried herb to have in the cupboard and one that works especially well with mushrooms.
  • Note 3 - Mushrooms: button mushrooms are ideal as they are such a great size! I cut some in half, slice some fully and keep some whole as it offers a variety of textures in the recipe.
  • Note 4 - White wine: I use a pinot gris and it is a pretty cheap one ($10 per bottle). No need for anything fancy! A dry crisp wine is what you want, not a super sweet one.
  • Note 5 - Cream: heavy cream is what we need, not dollop or whipped cream. This is the key ingredient for the sauce.
  • Note 6 - Slurry: a slurry is what we use to make a cream sauce thicker. Taste the sauce at this stage and if you want to make the sauce have a thicker consistency scoop out 2 tbs of it, add 2 tbs of flour to a glass with the sauce and whisk together. Then add this back to he pan and stir to combine. This should be done before adding the mushrooms and chicken back to the pan as it is easiest to get the sauce right as there is nothing getting in the way of stirring it together. 
  • Note 6 - Parsley: this adds a pop or 2 of colour to the recipe. Grab some and give it a chop with kitchen scissors and you will be good to sprinkle it over the top.

Nutrition

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