This Creamy Mushroom Chicken Thighs recipe is packed with flavor and so easy to make. It is a budget friendly recipe that you can make in 30 minutes or less! Make this rich and creamy chicken recipe for dinner tonight.
If you love creamy recipes, you are going to love this Creamy Mushroom Chicken Thighs recipe. It’s a low carb chicken recipe that is hearty, flavorful, and addictive. With a creamy sauce like this, you’re going to want something to soak up every single last drop.
If you’re looking for other creamy saucy recipes like my creamy chicken thighs, why not also try my Creamy Chicken Tortellini Pasta or my Creamy Mushroom Steak. Both of these recipes are made in less than 35 minutes, making them perfect for a quick weeknight meal.
Why You’ll Love This Creamy Mushroom Chicken
- It’s delicious! These flavorful chicken thighs are pan seared to lock in their juices and have a golden crispy exterior.
- The best cream sauce. The cream sauce in this creamy chicken recipe is restaurant quality. But not to worry, it’s totally foolproof.
- Perfect weeknight meal. If you’ve got a busy evening herding the kids around, helping with homework, and running errands, this easy chicken recipe is just what you need as it goes from pantry to table in just 20 minutes. Plus it’s keto friendly if you’re making this for a gathering with various dietary restrictions.
Ingredients you’ll need
- Chicken Thighs-skinless, boneless
- Oil-any kind works
- Salt & Pepper– to add taste
- All Purpose Flour — can remove to make it keto-friendly
- Mushrooms-use any kind
- Butter — make sure you use unsalted butter
- Garlic– to add flavor
- Seasoning: salt, pepper, onion powder
- Cream– heavy cream + half and half
- Chicken stock (or water)– low sodium
- Parmesan– to make the sauce thick and creamy
How to make this Creamy Mushroom Chicken
- Prepare the chicken: Trim the chicken thighs and rub with half a lemon. Pat dry and pan sear with the oil for 6-7 minutes on each side on medium heat or until the chicken is fully cooked through. Transfer to a bowl and cover with aluminum foil wrap.
- Sauté the mushrooms: In the same skillet, melt the butter and add the sliced mushrooms and garlic. Sauté the mushrooms until they are tender, about 3 minutes.
- Make the creamy mushroom sauce: Add in the heave creamy, water or broth, spices, salt, parmesan cheese and water . Mix and cover to simmer on low heat for a couple more minutes until the sauce thickens up.
- Combine the creamy sauce and chicken: Add the chicken pieces back into the pan and drench them with the sauce and cover to cook with the sauce for another 2-3 minutes. Remove from heat and serve. Garnish with some fresh oregano leaves or chopped parsley, or even parmesan cheese if preferred.
Tips and Notes
- You are welcome to swap your boneless skinless chicken thighs for boneless chicken breasts or chicken tenders. Cook time will have to be adjusted if you use a different cut of meat.
- You can even use skin-on chicken thighs if you’d like. The skin helps keep the chicken moist.
- Make sure to trim the chicken of any excess fat.
- The flour is recommended if you like the chicken to have a little crunch on the outside as it gives your chicken a smooth crispy coating.
- Garnish with some fresh herbs such as oregano or parsley for a nice pop of color and add some grated Parmesan, if you like for extra flavor.
- Don’t crowd the pan as it can keep your chicken thighs from crisping up. You can sear your chicken in two batches if you have a smaller pan.
FAQs
You can use an instant read thermometer if you’re worried about over or under cooking your chicken thighs. The internal temperature of your chicken thighs should be 165ºF (75ºC) once it’s been fully cooked.
I used baby bellas, they work great, providing a meaty texture and that lovely umami flavor. But white mushrooms, cremini, or whatever you’ve got or whatever the store has will be fine! Be mindful that mushrooms soak up water big time, so when you’re cleaning them give the mushrooms a little shower and scrub under the faucet. Don’t soak mushrooms or they will take on too much water and the sauce will water down.
If you don’t want to use heavy cream, you can use half and half to make this creamy mushroom chicken recipe.
You can use a simple non-stick pan or a cast iron pan for this creamy chicken recipe. Either works for this recipe! A large pan with more surface area is ideal as you can sear more pieces of chicken thighs at once to save yourself from having to sear in two batches.
What Should I Serve with Chicken Thighs??
I love serving it with some cooked veggies, steak fries, French fries, roasted potatoes or pasta. This Creamy Mushroom Chicken Thighs recipe makes a great weeknight or weekend meal. Here’s some other ideas for sides:
- Easy Mashed Potatoes
- Herb and Parmesan Oven Roasted Potatoes
- Oven Baked Brussel Sprouts
- Brown Sugar Glazed Carrots
- Easy Mashed Sweet Potatoes
Variations to this recipe
You can certainly change things up and add in all kinds of goodies, here’s some ideas
- Add some kale or spinach.
- Spice up this creamy chicken dish by adding red pepper flakes or cayenne pepper.
- Use a mix of mushrooms to change up the flavors and textures.
- Make the sauce and use a shredded rotisserie chicken if you’re pushed for time.
Other Creamy Recipes You’ll Love
- Creamy Chicken Alfredo Pasta
- Creamy Mushroom Steak
- Chicken and Mushroom Pasta
- Creamy Red Pepper Rigatoni Pasta
- Creamy Sundried Tomato Chicken Thighs
I hope you enjoy all the recipes I share with you, including this delicious Creamy Mushroom Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Creamy Mushroom Chicken Thighs
Ingredients
- 2 lbs. chicken thighs 6 thighs, boneless
- 2 tbsps. olive oil light tasting
- ½ tsp. salt or less to taste
- ½ tsp. black pepper
- 2 tbsps. purpose flour skip if you are doing keto
- ½ whole lemon for rubbing the chicken
Mushroom Cream Sauce
- 8 oz. mushrooms Baby Bella or cremini, sliced
- 3 tbsps. butter
- 6 cloves garlic minced
- 1 tbsp. black pepper fresh ground
- 1 tsp. onion powder
- 1 cup heavy cream or half and half for less calories
- 1 cup half and half
- ½ cup chicken stock or water
- ½ tsp. salt or more to taste
- ¾ cup grated parmesan cheese optional for thickening the sauce+ garnishing
- 1 tbsp. fresh oregano leaves or chopped parsley optional for garnishing
Instructions
- Trim the chicken thighs and rub with half a lemon. Pat dry and pan sear with the oil for 6-7 minutes on each side on medium heat or until the chicken is fully cooked through. Transfer to a bowl and cover with aluminum foil wrap.
- In the same skillet, melt the butter and add the sliced mushrooms and garlic. Sauté the mushrooms until they are tender, about 3 minutes.
- Add in the heave creamy, water or broth, spices, salt, parmesan cheese and water . Mix and cover to simmer on low heat for a couple more minutes until the sauce thickens up.
- Add the chicken pieces back into the pan and drench them with the sauce and cover to cook with the sauce for another 2-3 minutes.
- Remove from heat and serve. Garnish with some fresh oregano leaves or chopped parsley, or even parmesan cheese if preferred.
Video
Notes
- You are welcome to swap your boneless skinless chicken thighs for boneless chicken breasts or chicken tenders. Cook time will have to be adjusted if you use a different cut of meat.
- You can even use skin-on chicken thighs if you’d like. The skin helps keep the chicken moist.
- Make sure to trim the chicken of any excess fat.
- The flour is recommended if you like the chicken to have a little crunch on the outside as it gives your chicken a smooth crispy coating.
- Garnish with some fresh herbs such as oregano or parsley for a nice pop of color and add some grated Parmesan, if you like for extra flavor.
- Don’t crowd the pan as it can keep your chicken thighs from crisping up. You can sear your chicken in two batches if you have a smaller pan.
This recipe is excellent as is. Very delicious and flavorful. I love that it can be ready ahead of time and you can serve it when yo are ready without having to worry about it drying out. We have made it several times and usually serve it with a veggie and mashed potatoes as the sauce makes a tasty gravy.
Hi Lisa,
Thanks so much for the review. Glad you enjoyed the recipe.