Description
Creamy Mushroom Chicken is a rich and flavorful dish featuring tender, pan-seared chicken thighs smothered in a luscious creamy mushroom sauce made with fresh herbs, garlic, white wine, and Parmesan cheese. Perfect for a comforting dinner, this recipe combines savory and aromatic elements for a satisfying meal.
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 Mushroom Mixture
- 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, combine the cornstarch, salt, and black pepper. Pat the chicken thighs dry with paper towels, then lightly coat them evenly with the cornstarch mixture to create a slight crust when seared.
- Sear the Chicken: Heat the oil in a large skillet over medium heat. Add the chicken thighs and cook for 5 to 7 minutes per side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside on a plate.
- 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, stirring occasionally, until they release their moisture and turn golden brown, about 5 to 7 minutes.
- Deglaze the Pan: Pour in the dry white wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 1 to 2 minutes until the wine reduces slightly and the alcohol cooks off.
- Make the Sauce: Stir in the chicken stock, heavy cream, grated Parmesan cheese, soy sauce, fresh parsley, rosemary, and thyme. Bring the sauce to a gentle simmer and cook for about 5 minutes until it thickens to a creamy consistency.
- Combine & Serve: Return the seared chicken thighs to the pan, spooning the sauce over them to coat. Simmer everything together for an additional 2 to 3 minutes to meld the flavors and heat the chicken through. Serve the creamy mushroom chicken hot, ideally over pasta, rice, or mashed potatoes.
Notes
- For a dairy-free version, substitute heavy cream and butter with coconut cream and olive oil respectively, and omit Parmesan.
- You can use chicken breasts instead of thighs, but reduce cooking time to avoid dryness.
- Dry white wine adds brightness but can be substituted with extra chicken stock for a non-alcoholic version.
- Fresh herbs enhance flavor, but dried herbs can be used in smaller quantities.
- Serve with your choice of sides such as mashed potatoes, pasta, or steamed rice to soak up the creamy sauce.
