Creamy Chicken and Mushroom Skillet Recipe
This Creamy Chicken and Mushrooms recipe features succulent bone-in, skin-on chicken thighs seared to golden perfection and simmered in a luscious creamy sauce with baby bella mushrooms, shallots, garlic, thyme, white wine, and parmesan cheese. The dish is rich, comforting, and perfect for a cozy dinner served alongside your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken
- 6 bone-in and skin-on chicken thighs
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Paprika, to taste
Sauce
- 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
- Season the chicken: Generously season the chicken thighs on both sides with kosher salt, freshly cracked black pepper, and paprika. Set the seasoned chicken aside while you prepare the sauce.
- Sear the chicken: Heat butter in a large skillet over medium-high heat until sizzling. Place the chicken thighs skin side down and sear them for about 3-5 minutes per side, until both sides develop a golden-brown crust. This step cooks them partially and locks in flavor. Remove the chicken and transfer it to a plate.
- Sauté shallots and mushrooms: In the same skillet, add the chopped shallot and cook for 2-3 minutes until tender and translucent. Add the baby bella mushrooms and continue cooking for about 5 minutes, stirring occasionally, until the mushrooms are deeply browned and caramelized.
- Add garlic and thyme: Stir in the minced garlic and cook for another 2 minutes until fragrant. Toss in the fresh thyme sprigs to infuse the sauce with their aroma.
- Deglaze and build sauce: Pour in the dry white wine, chicken stock, and heavy whipping cream. Stir everything to combine and let the mixture bubble up to a gentle boil for 3-5 minutes to reduce slightly. Sprinkle in the grated parmesan cheese and stir until it melts fully into the sauce, creating a creamy texture.
- Finish cooking the chicken: Return the seared chicken thighs to the skillet, nestling them into the creamy mushroom sauce. Spoon some sauce over the chicken, then cover the pan with a lid. Reduce heat to medium-low and let the chicken cook gently for 20-25 minutes until fully cooked through. Flip the chicken halfway through to ensure even cooking and sauce coating.
- Serve: Once the chicken is cooked and the sauce is thick and creamy, serve hot with your favorite side dishes like mashed potatoes, rice, or crusty bread to soak up the sauce. Enjoy this comforting and flavorful meal!
Notes
- Bone-in, skin-on thighs provide the best flavor and moisture but you can use boneless if preferred—adjust cooking time accordingly.
- Use a dry white wine like pinot grigio to deglaze; if unavailable, substitute with dry vermouth or additional chicken stock with a splash of lemon juice.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs wonderfully with simple sides such as garlic mashed potatoes, steamed green beans, or a fresh garden salad.
Keywords: Creamy chicken, mushrooms, skillet chicken, creamy sauce, chicken thighs, easy dinner recipe
