Introduction

This creamy chicken and mushrooms dish is a comforting and flavorful meal perfect for any night of the week. Tender chicken thighs are seared to golden perfection and simmered in a rich, creamy sauce filled with mushrooms, garlic, and parmesan. It’s an impressive yet easy dish that pairs beautifully with rice, pasta, or crusty bread.

The image shows a black skillet filled with five golden-brown chicken thighs covered in a glossy, thick orange-brown sauce with visible pieces of mushrooms and herbs scattered on top. The chicken thighs are arranged close together, with some sprigs of fresh thyme resting on top of and around the chicken. The skillet handle extends to the right, and the skillet sits on a white cloth napkin with lace-like edges, all placed on a white marbled surface. A glass of white wine and a cork are placed above the skillet, with additional thyme sprigs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 bone-in and skin-on chicken thighs

Kosher salt, to taste

Fresh cracked black pepper, to taste

Paprika, to taste

4 tablespoons butter

1 shallot, finely chopped

1 1/2 cups baby bella mushrooms, sliced

4 garlic cloves, finely minced

4 sprigs fresh thyme

1/2 cup dry white wine, such as pinot grigio

1 cup chicken stock

1 cup heavy whipping cream

1 cup freshly grated parmesan cheese

Instructions

Step 1: Season the chicken thighs generously with kosher salt, fresh cracked black pepper, and paprika. Set aside.

Step 2: In a large skillet, melt the butter over medium-high heat. Once sizzling, sear the chicken thighs on each side for 3 to 5 minutes until browned. Transfer the chicken to a plate and set aside.

Step 3: Add the chopped shallot to the skillet and sauté until tender and translucent, about 2 to 3 minutes.

Step 4: Add the sliced mushrooms and cook until deeply browned, about 5 minutes.

Step 5: Stir in the minced garlic and cook until fragrant, about 2 minutes, then add the fresh thyme sprigs.

Step 6: Pour in the white wine, chicken stock, and heavy cream. Stir to combine and bring the mixture to a boil, about 3 to 5 minutes.

Step 7: Sprinkle in the parmesan cheese and stir until melted and the sauce is creamy.

Step 8: Return the chicken thighs to the skillet, spooning sauce over them. Cover with a lid, reduce heat to medium-low, and cook for 20 to 25 minutes until the chicken is cooked through. Flip the chicken halfway through cooking for even doneness.

Step 9: Serve the chicken hot with your favorite side dishes and enjoy!

Tips & Variations

For a richer flavor, use chicken thighs with skin on to help render more fat and add crispiness during searing.

If you prefer a thicker sauce, simmer it a bit longer uncovered before adding the chicken back in.

Swap the baby bella mushrooms for cremini or shiitake mushrooms for a different taste profile.

Omit the white wine and substitute with extra chicken stock if you prefer a non-alcoholic version.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave until warmed through. Adding a splash of cream or chicken stock can help loosen the sauce if it thickens too much when refrigerated.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless chicken thighs will work fine. They may cook slightly faster, so adjust the cooking time accordingly to avoid overcooking.

What side dishes go well with creamy chicken and mushrooms?

This dish pairs wonderfully with steamed rice, mashed potatoes, buttered pasta, or crusty bread to soak up the delicious sauce.