This creamy mushroom chicken is the perfect one-pot dish. Tender chicken smothered in a creamy, garlic mushroom sauce goes amazing alongside rice or even pasta!

Creamy Mushroom Chicken

I was shocked to hear that some people despised mushrooms, when it’s up there on my list as being one of the top-tier foods/vegetables I could probably eat for the rest of my life.

Combine the mushrooms with fresh herbs in a creamy, savory sauce, and you’ve got yourself a perfect weeknight meal that’s sure to satisfy and leave you feeling stuffed.

Creamy Mushroom Chicken with rosemary, thyme, and parsley

The recipe itself requires no fancy ingredients or techniques whatsoever. I guess the only exception would be my obsession with boneless chicken thighs that I use religiously in my recipes, such as my Sticky Five-Spice Chicken, or Char Siu Chicken.

You can do this manually, or simply ask your butcher if they’re nice enough to make the thighs boneless for you. Seriously, they cut the cooking time by about a third, and you can leave your plate clean without any bones left.

Ingredients for Creamy Mushroom Chicken

Chicken thighs: You’ll need around 7-8 chicken thighs for this recipe. Boneless thighs are preferred, but you could also use bone-in thighs or chicken breasts. If parts of the meat are thicker, feel free to use a meat tenderizer to pound it out to ensure even cooking on your pan.

Cornstarch: A little starch to coat the chicken will not only give it a crisp exterior, but it will give the mushroom sauce a chance to cling onto the chicken rather than slide off of it.

Mushrooms: The star ingredient of the dish! Any type of small mushroom would work for this recipe, such as cremini or button.

Garlic: This helps add a slight toasty, aromatic flavor to our sauce. Add in as little or as many as you like, you honestly cannot go wrong with garlic.

White wine: We’ll use a splash of wine for deglazing. Deglazing refers to the removal of any bits of browned food stuck to the bottom of the pan with the use of a bit of liquid. All that browned, caramelized bits of residue from the chicken and mushrooms? We want that dissolved into our sauce to maximize flavor!

Heavy cream: For that silky, creamy, luxurious sauce.

Chicken stock: Stock will provide greater depth to the sauce and will help in cutting some of the richness from the cream. You may also use beef or vegetable stock as substitutes.

Parsley, Rosemary, Thyme: Some fragrant herbs to infuse with our sauce because herbs = flavor. Some recipes will have you use Italian seasoning, which I’d highly recommend for conveniency as well. Oh, and if you have access to fresh herbs, 100% use it for this recipe!

Parmesan: Because no creamy sauce is ever complete without a bit of cheese.

Soy sauce: This is one of my secret ingredients to help elevate the savory flavors in all of my dishes. Just a splash of soy sauce will give this dish that extra boost of umami!

Instructions

In a small container or bowl, combine together the cornstarch, salt, and pepper. Mix well until combined.

Pat your chicken dry. Lightly coat the chicken in the seasoned cornstarch mixture, and dust off any excess.

Heat the oil in your pan over medium heat. Fry the chicken for 5-7 mins on both sides (may be longer if using bone-in thighs or breasts) until golden crispy and cooked all the way through. Remove the chicken and set aside.

In the same pan, melt the butter. Add in the sliced mushrooms and cook for 5-7 mins until they’ve browned and released some of their moisture. Add in the garlic and sauté for an additional 2-3 mins until fragrant.

Pour in the white wine to deglaze the pan, carefully scraping the bottom of the pan to remove any fond. Let the wine reduce until most of the liquid has evaporated.

Pour in the chicken stock and heavy cream. Add in the shredded parmesan, parsley, rosemary, thyme, and soy sauce. Mix well and let simmer to thicken, about 3-5 mins.

Taste the sauce, and adjust with more salt and pepper, if desired.

Once thickened, add back in the cooked chicken. Spoon the sauce over the chicken to coat. Top with parsley and a squeeze of lemon juice, to taste. Serve immediately. Enjoy!

Storage

You can keep any leftovers refrigerated in an airtight container for up to 3-4 days. Due to its high dairy content, I wouldn’t recommend keeping it any longer since it can have a tendency to spoil over long periods.

To reheat, simply microwave or heat over a saucepan until warmed-through. To correct the texture of the sauce, you can add small splashes of chicken stock and cream to loosen it up a bit. You can also adjust with more salt, pepper, and/or soy sauce for more flavor, if needed.

FAQs

Can I use chicken breasts?

Yes, feel free to substitute the boneless thighs with chicken breasts if you prefer. You can also use standard bone-in thighs!

*Do note that these will have different cooking times, otherwise, everything else in the recipe will remain the same.

Can I substitute the cream?

Heavy cream is preferred due to its high fat content and creaminess. You may also go for lower-fat cream for alternatives, which should still be creamy!

I’d go against using milk as a substitute, however, since it can curdle over the heat and won’t be able to thicken up as well as cream does.

Can I omit the white wine?

Yes, you can omit the wine. Omitting this won’t change the flavor too much. You can achieve a similar deglazing effect by simply adding the same amount of stock to the pan and scraping the fond off the bottom.

Can I add more herbs?

Yes! I ended up using the parsley, thyme, and rosemary since they were my favorite herbs (and because I conveniently have fresh ones already growing in my backyard).

I’m sure other herbs such as oregano, basil, marjoram, or even sage would work perfectly in this dish!

Give these other delicious chicken recipes a try next:

Classic Chicken Adobo