Creamy Mushroom Chicken (Easy & Delicious)
This creamy mushroom chicken combines golden-seared chicken thighs with mushrooms and a rich cream sauce. It's easy, comforting, and perfect for pairing with bread, rice, or pasta.
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Course Main Course
Cuisine French
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:
- 200 g cremini or white mushrooms quartered
- ½ medium onion about 80g, finely diced
- 3 cloves garlic sliced
- 1 small sprig fresh rosemary
- 50 ml dry white wine
- 150 ml heavy cream 15-20% fat
- 20 g unsalted butter
For Seasoning:
- ½ tsp fine salt about 2.5g, for simmering
- ½ small pinch cracked black pepper for simmering
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.