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Creamy mushroom chicken thighs in a rich garlic cream sauce with sautéed mushrooms and fresh parsley in a skillet

Creamy Mushroom Chicken Thighs

Bone-in chicken thighs simmer with mushrooms, onions, white wine, and thyme before finishing in a smooth cream sauce. This one-pan dinner makes four servings, with plenty of sauce to spoon over rice.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

For the chicken

  • 60 g unsalted butter
  • 1 kg bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the mushroom sauce

  • 2 yellow onions sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • 300 g mushrooms sliced
  • 3 tablespoons flour
  • 2 bay leaves
  • 4–5 fresh thyme sprigs
  • 120 ml white wine
  • 720 ml chicken broth
  • 160 ml heavy cream
  • 1 tablespoon parsley chopped

Instructions

  • Pat the 1 kg bone-in, skin-on chicken thighs dry with paper towels. Melt the 60 g unsalted butter in a large pan over medium heat. Add the chicken, season with 1 teaspoon salt and ½ teaspoon black pepper, and brown for about 5 minutes per side, until golden. Transfer to a plate; the chicken will finish cooking in the sauce.  
  • Add the 2 yellow onions, sliced, to the same pan with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook for about 5 minutes, until softened and translucent. Stir in the 2 garlic cloves, minced, and cook for 1 minute, until fragrant.  
  • Add the 300 g mushrooms, sliced, and cook for another 5 minutes, until tender. Sprinkle in the 3 tablespoons flour and stir continuously for 1–2 minutes, coating the onions and mushrooms and cooking the flour before adding liquid.  
  • Add the 2 bay leaves and 4–5 fresh thyme sprigs. Pour in the 120 ml white wine and scrape the browned bits from the bottom of the pan into the sauce. Add the 720 ml chicken broth and bring to a gentle simmer.  
  • Return the chicken to the pan and simmer uncovered for 20–25 minutes, or until the thickest part of each thigh reaches 74 °C, measured without touching the bone. Transfer the cooked chicken to a clean plate while finishing the sauce.  
  • Stir the 160 ml heavy cream into the sauce. Simmer gently for about 4–5 minutes, until slightly thickened. Taste and adjust the salt and black pepper if needed.  
  • Return the chicken to the pan and simmer gently for a few more minutes, until hot and coated with the mushroom cream sauce.
  • Remove the bay leaves and thyme stems. Scatter over the 1 tablespoon parsley, chopped, and serve the creamy mushroom chicken thighs hot, with rice if desired. 

Notes

Sauce consistency: The finished sauce should remain pourable and lightly coat the chicken. The tested broth amount makes a generous sauce, so avoid reducing it to a thick gravy. 
Seasoning balance: Broths vary in salt content. Taste the reduced sauce before adding extra seasoning, since reduction concentrates its flavor. 
Gentle heat: Once the cream is added, keep the sauce at a gentle simmer. Boiling it hard can encourage the sauce to separate and lose its smooth texture. 
Avoid flour lumps: Stir the flour evenly through the mushrooms and onions before adding the liquids. Dry pockets of flour can turn into lumps in the finished sauce. 

Nutrition

Calories: 809kcal | Carbohydrates: 16g | Protein: 41g | Fat: 63g | Saturated Fat: 27g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 1575mg | Potassium: 879mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1274IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 3mg
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