Creamy Mushroom Chicken (Easy & Delicious)

I love making this creamy mushroom chicken because it feels both comforting and a little bit fancy, yet it’s so simple to put together. The flavors are rich and cozy, perfect for dinner with family or friends.

Creamy Mushroom Chicken

I really enjoy how this recipe balances tender chicken thighs with the earthy flavor of mushrooms and a silky cream sauce.

The chicken turns golden and flavorful after searing, and when it’s simmered in the creamy mushroom sauce, every bite becomes melt-in-your-mouth delicious.

Why you‘ll love this recipe

• It’s beginner-friendly but tastes restaurant-quality.
• The chicken stays juicy and tender after simmering.
• The sauce is creamy, fragrant, and perfect for bread, rice, or pasta.
• Flexible ingredients—swap mushrooms or herbs with what you have on hand.

Ingredients

For the Chicken & Marinade:

• 5 chicken thighs (about 500g), skin-on
• ½ tsp fine salt (about 2.5g)
• ½ small pinch cracked black pepper (for marinade)

For the Sauce & Vegetables:

• 200g cremini or white mushrooms, quartered
• ½ medium onion (about 80g), finely diced
• 3 cloves garlic, sliced
• 1 small sprig fresh rosemary
• 50ml dry white wine
• 150ml heavy cream (15-20% fat)
• 20g unsalted butter

For Seasoning:

• ½ tsp fine salt (about 2.5g, for simmering)
• ½ small pinch cracked black pepper (for simmering)

For Garnish (Optional):

• 1g dried parsley flakes

Instructions

Prepare and marinate chicken

Wash chicken thighs, pat dry with paper towels.

Season with 2.5g salt and half the black pepper. Rub evenly and marinate 20 minutes (or 1 hour in fridge for richer flavor).

Clean mushrooms, trim stems, and cut into quarters. Dice onion, slice garlic, and rinse rosemary.

Sear the chicken

Heat a pan on low, add 20g butter prevent burning.

Place chicken skin-side down, sear on medium heat 4–5 minutes until golden and crispy.

Flip and cook another 2–3 minutes until lightly golden. Remove and set aside. Leave rendered fat and butter in the pan.

Sauté aromatics and mushrooms

Add onion and garlic to the pan. Cook on low heat for 2–3 minutes until softened and fragrant.

Add mushrooms and stir-fry over medium heat for 3–4 minutes until softened, slightly browned, and reduced in size.

Simmer chicken in sauce

Season with the remaining 2.5g salt and black pepper.

Add 50ml white wine, stir, then return chicken to the pan. Add rosemary. Bring to a boil, cover, and simmer on low 10 minutes. Flip chicken halfway through for even cooking.

Uncover, pour in 150ml heavy cream, and stir gently. Simmer uncovered over medium heat 8 minutes, stirring often, until sauce thickens and coats the chicken.

Serve and garnish

Turn off heat, sprinkle with parsley. Serve hot with rice, pasta, or crusty bread.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but reduce the searing and simmering time so it doesn’t turn dry.

What can I use instead of white wine?
You can use beer or a mix of cooking wine plus 1 tsp sugar for a similar effect.

Can I make this dairy-free?
Yes—replace the butter with oil and use coconut milk instead of cream. The flavor will be slightly different but still delicious.

Can I prepare this ahead of time?
Yes, but for best results, reheat gently on low heat so the cream sauce doesn’t split.