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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

Creamy mushroom chicken thighs are cooked in one pan with mushrooms, garlic, and a rich cream sauce for an easy and comforting dinner recipe.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 60 g unsalted butter
  • 1 kg chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 yellow onions sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cloves garlic minced
  • 300 g mushrooms sliced
  • 3 tablespoon flour
  • 2 bay leaves
  • Fresh thyme
  • 120 ml white wine
  • 720 ml chicken broth
  • 160 ml heavy cream
  • Parsley chopped

Instructions

  • Melt the unsalted butter in a large pan over medium heat. Add the chicken thighs, season with salt and black pepper, and brown them on both sides. Once browned, remove them from the pan and set aside.
  • In the same pan, add the sliced onions and season with a pinch of salt and black pepper. Sauté until softened and translucent, then add the minced garlic and cook for 1 minute, until fragrant.
  • Add the sliced mushrooms and cook until tender. Sprinkle the flour over the mushrooms and onions, stirring continuously for 1–2 minutes to coat everything well and create a light roux.
  • Add the bay leaves and fresh thyme, then pour in the white wine and scrape up any browned bits from the bottom of the pan. Pour in the chicken broth and bring the mixture to a gentle simmer.
  • Return the browned chicken thighs to the pan and cook for 20–25 minutes, or until the chicken is fully cooked through. Remove the chicken again and set aside briefly.
  • Stir in the heavy cream and let the sauce simmer gently until it thickens slightly. Taste and adjust the seasoning with salt and black pepper if needed.
  • Return the chicken to the pan and let it cook for a few more minutes so the flavors come together well.
  • Garnish with chopped parsley and serve hot with rice.

Notes

Pat Dry First: Dry the chicken well with paper towels before cooking so it browns nicely and develops a golden crust.  
Deglaze Properly: After adding the wine, I like to scrape up the browned bits from the pan because they add so much flavor to the sauce.  
Cook the Flour Well: I like to stir the flour for a full 1–2 minutes so the sauce thickens smoothly without any raw taste.  

Nutrition

Calories: 890kcal | Carbohydrates: 16g | Protein: 47g | Fat: 69g | Saturated Fat: 28g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 326mg | Sodium: 1603mg | Potassium: 944mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1171IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 3mg