Description
This Creamy Mushroom Chicken recipe features tender boneless, skinless chicken thighs cooked to golden perfection and served in a rich, savory sauce made from cremini mushrooms, garlic, white wine, chicken stock, heavy cream, and Parmesan cheese. Infused with fresh herbs and soy sauce, this comforting dish is perfect served over pasta, rice, or mashed potatoes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp oil (for frying)
Sauce
- 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
Herbs
- 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 lightly with the mixture to ensure a crispy sear.
- Sear the Chicken: Heat oil in a large skillet over medium heat. Sear chicken for 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside to rest.
- Cook the Mushrooms: In the same pan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in the mushrooms and cook until they release their moisture and turn golden brown.
- Deglaze the Pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow it to cook for 1-2 minutes until the wine reduces slightly.
- Make the Sauce: Add the chicken stock, heavy cream, grated Parmesan, soy sauce, parsley, rosemary, and thyme to the pan. Stir well and let the sauce simmer for 5 minutes until it thickens to a creamy consistency.
- Combine & Serve: Return the seared chicken to the pan, coating it thoroughly with the creamy mushroom sauce. Simmer together for an additional 2-3 minutes to meld flavors. Serve hot over your choice of pasta, rice, or mashed potatoes.
Notes
- White wine can be substituted with extra chicken stock if preferred.
- For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
- Use fresh herbs to maximize flavor, but dried herbs can be used in a pinch—reduce quantities by half.
- Chicken thighs are preferred for juiciness, but chicken breasts can be used with slightly shorter cooking time.
- Make sure not to overcrowd the pan when searing chicken for best browning results.
