Chicken with Creamy Mushroom Sauce
Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!
Chicken thighs smothered in the most amazing, most creamy, most heavenly mushroom sauce of all time. And yes, it’s made completely from scratch. There’s no condensed canned soups involved here. But don’t worry – this is one of the easiest sauces you will ever make.
My only complaint is that I wish I had doubled the sauce. I kept “taste-testing” it periodically while the chicken was cooking but I almost ate all of it by the time chicken was done!
Chicken with Creamy Mushroom Sauce
Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
For the mushroom sauce
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 ½ cups half and half*
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
- Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
- To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
Notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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This was so easy and delicious! I can’t have dairy so I used lite coconut milk instead of half and half and it worked beautifully. Definitely a keeper!
Do you have a similar instant pot or slow cooker recipe for this? Just wondering if it could be adjusted somehow. I know half and half can be tricky in the slow cooker… Thank you!
Love this recipe! Easy to follow and super yummy. Lots of love from us here in South Africa
I made with oat milk creamer and gluten free flour, still great! I also halved the recipe for two people but had to add chicken broth to thin.
This was delicious! I served it with peas and wide egg noodles. The recipe was easy to follow and prepare. I’ll definitely make it again! Thanks!
It was great! Thank you!
Made this last night for the first time and it was a huge hit with my picky clan! Every plate was empty! I added just a bit of white wine and fresh rosemary and it was heavenly!
I made this recipe as a soup with chicken and mushroom. I added more cream and ingredients to even out the servings and mmmm. I love making soups and typically don’t deviate from my own recipe but I’m glad I did. My boyfriend said it was, “Damm delicious. “
Cannot leave an honest review yet.
I added the butter, garlic and mushrooms then the basil and thyme.
When I added the cream it curdled………..?? why
Any ideas?
I may have to dispose of this attempt unless I can save it somehow.
thanks
There can be a few culprits at work here but one worth mentioning is when there is too much high heat. Cream sauces must be cooked at low temps. A thermometer can be very helpful to ensure temperatures stay lower than 175 degrees F.
Thank you
Please be careful with temperatures with crea products as they will tend to break or create a curdled look. Try to get everything to lower heat and be patient.
I love this recipe! I’ve made it a few times and it always turns out great. How would I make this with frozen chicken thighs? Would I still sear in the skillet?
What a great idea! I recommend thawing the chicken completely and proceeding with the recipe as directed. Good luck, Mary!
Loved the recipe.Had to do a bit of variation.Didnt have mushroom,so added green and yellow capsicum,carrots and flakes of dried pineapple and black currants,a few.Also sherry in some stock!!!!
Will try again when I have mushrooms…..
I am going to make this tonight, but I am a little confused, does the sauce go on after the chicken is done cooking, it doesn’t cook in the oven with it?
That’s correct, the two are cooked separately. We hope you’ll like it!
I like the simplicity. I made a few changes but nothing significant. I used dried fungus from the Asian market, onions, more butter, milk instead of cream and I thinned with water then let it simmer. I don’t consider that too different. Great flavor for chicken or on a white pizza. I didn’t give it 5 stars because it is a basic sauce and I like to save 5 stars for rare occasions.
I made this for my family and everyone but the pickiest of my brother’s kids loved it! I did make a couple of changes though.
I used boneless chicken thighs, which I cubed and cooked fully in the skillet. I put the chicken, the sauce, and rotini pasta in a casserole dish, topped with cheese, and baked to melt the cheese. I also used whole milk instead of half-and-half, as a compromise with my perpetually dieting mother.
Next time, I’ll try putting some parmesan in the sauce.
Omg DELICIOUS! Saw this recipe on Pinterest and decided to make it tonight for my hubby before he goes into night shift. I wasn’t hungry after making it so I don’t know how the chicken itself tasted but the mushroom sauce was ridiculous!! (Yes, I tasted it quite a few times) I used 2 tbls of butter to braise 8 thighs (I cooked for 4 minutes skin side down, then another 4 skin side up, then an additional 4 skin side down) before I popped them into the oven. I didn’t add any butter to make the sauce, just used the reserves from the chicken to create it. Scraped the bottom of the pan through the coooking process and developed a rich creamy color… I want to bathe in this sauce. Served with roasted garlic mashed cauliflower and Parmesan roasted zucchini- Hubby’s plate was clean!!
Thanks so much for sharing Danielle!
I made this tonight following the written recipe. But I did forget to sprinkle the chopped parsley…
I served this with spaghetti noodles. My husband and I LOVE this tasty dish! Easy recipe, yummy, and a definite make again, and again!
Thanks for sharing!
How many servings does this make?
This yields 8 servings.
do You know what the conversion would be to use corn starch instead of flour to make it gluten free? I have a gluten sensitivity but I really want to try this recipe
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just prepared this for dinner tonight. My family complained that I should have doubled the recipe. I will definitely make again. Easy, quick and a winner with my family.
Just made this for lunch today. Didn’t put garlic (sadly) cause one person in the family that was with us can’t eat it… And the chicken we had in the house was boneless and skinless….and you know what, it was still delish! Can’t wait to try it again with garlic next time ☺️
Do not use half & half…1 1/2 cups is VERY high in fat & cholesterol. It will still be creamy with whole milk. I actually make a really good Mac & cheese with skim milk, & 2 cheeses. I’ve made soups with 2% milk, & they are still creamy, good, & a lot less fattening, not watery like you’d think.
This recipe looks amasing. I think even my pick eater son will love this dish. Yum!
This looks so delicious! Unfortunately, I cannot eat all that luscious dairy anymore. I would like to give this recipe a try with a non-dairy milk/cream, would you suggest unsweetened coconut, soy or nut milk? Thanks for such a delicious website!!!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just made this and it’s incredible! I actually made it as a sauce to go with steak and it’s perfect.
I deglazed the pan of mushrooms and garlic with a splash of white wine, which I simmered down a bit before adding the cream and everything else.
Unbelievable. I had to stop myself from eating the whole pan of sauce on its own.
Thank you Chungah!
I’m making this tonight and can’t wait to try it. Unfortunately I’m still waiting for the chicken to cook. It’s going well beyond thirty minutes to bake it (approaching 50 now). Do others get it baked in 25-30 minutes?
It should but please note that cooking time can vary depending on the size of your chicken.
Today, I made the chicken with mushroom sauce. But, I seasoned the chicken a day before just because for more flavor when it is time for searing the next following day. Unfortunately, my oven is out of order so, I seared the chicken on my skillet, remove the skins and browned both sides, until fully cooked. On a sauce pan I made the sauce separately then poured it on the chicken. I served it with mash potatoes and salad on the side. Thank you so much it was a hit w/ the family.
I live in India and do not own an oven so instead, I marinaded the chicken and deep fried it till crispy. Worked super awesome. The sauce was to kill for.
I made this recipe tonight and my husband loved it. Really easy to cook and great in taste. Thank you
I made this tonight hoping to redeem myself from yesterday’s dish “HONEY MUSTARD CHICKEN FINGERS” which came out soggy…
This dish was a HIT! The cream sauce was amazing. I will say the sauce is something you can tweak to taste…I will say I agree with Chungah when she said she wishes she doubled the sauce…SO… that’s what I did…a total of 3 cups of half and half, about 16 OZ mushrooms and I used fresh thyme and Basel and seasoned sauce to taste with pepper, nature’s seasoning and garlic powder.! So flavorful! I even put 2 whole leaves of Basel and 4 pieces of fresh thyme to simmer in this amazing sauce!
I made red potato cubes with butter & parsley and asparagus on the side.
Great great recipe!!!! Glad to redeem myself with the family! Off to the next one!
Ty Chungah!!
I tried this and it was a hit with my 2 difficult to impress brothers! It tasted like mushroom soup in the can (but fresher!) Amazing recipe and will do it again and again (:
Oh and another tip is to not skip the pinch of red chili flakes. It makes all the difference for us
I made this with chicken drumsticks and bone-in breasts. I baked them for a few minutes longer and they came very tender and juicy. The skin seared in the butter was sooooo good. Thank you for the delicious recipe!
My bf loves pasta is it possible to add pasta to the dish? If so what do u recommend?
Yes, any kind of pasta will do!
I made this s I n 5 minutes mutes. It is soooo good. Will taste great on pasta too. Tastes better than some restaurant sauces.
I substituted cream for half milk and half vegie stock. Also added some cheese and 2 more tsp flour. Delishhhh
Can i use just milk or do I have to use cream as well
It is best to use the cream as well but as always, please use your best judgment.
Looks lovely. Am about to make this for my daughter’s mother in law! So better be nice, chicken and mushrooms are her favourite. If good I shall do for a dinner party next week too! BUT wanted the recipe to take with me to daughter so tried to copy, it wouldn’t copy to Word so just printed it off! Heard the printer and realised there were 17 pages copying including 6 pages before getting to the recipe, let alone all the photos. Chungah can you do anything about this or is your wizardry cooking rather than IT?
Val, there’s actually a PRINT RECIPE button for a printer-friendly version. 🙂
these is so good, i cooked it last night for dinner and my bf love it. thank you
Love it! I also added onions. Really easy to make.
I made this last night and it was very good. Thanks!
Have you ever tried using pork chops instead of chicken? My mom used to make the Campbell’s cream of mushroom soup with pork chops when I was a kid. This looks like it would pair well with pork (and probably 1000 times more tasty than Campbell’s), so I was wondering if you ever tried it.
Relatively new to your site and not one recipe has been a disappointment. I love chicken thighs and your recipes are a godsend to my addiction!
I actually have not tried this with pork chops but it sounds amazing!
Thank you for clarifying that for me! I think I just panicked! It was my first time cooking this recipe, I was under a time constraint, and I freaked out! lol I did drain the excess fat. So, no mistake there. My whole family loved your recipe. Thank you so much for your website and all of your recipes. I’ve been following you on Pinterest. Can’t wait to try more recipes!
Was I suppose to leave the juices in the skillet AND add the TBA of butter for the sauce? It wasn’t clear to me. Thanks!
Jennifer, the recipe indicates to drain the excess fat (juices) after the chicken has been cooked:
Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
Delicious recipe. I’ve made this twice now. For my second version I added an onion, used 4 cloves of garlic, half a diced red pepper and doubled the spices. Fantastic. Definitely in the regular rotation.
I’ve made this twice now. Delicious each time. Second version I added an onion, increased the garlic to 4 cloves, and doubled the basil and thyme. Solid recipe. Will certainly make again.
Excellent! One of our new favorite meals!
I made this a few times and made it with heavy cream instead of half and half. Love how simple and quick this recipe is. Thanks
I think half and half is about 10% milk fat, if anyone can find it that way.
Another keeper, Chungah! I tried this last night for dinner, and everyone loved it. My chicken thighs were skinless, and while still tasty and the recipe worked just fine, I think next time I will use skin-on thighs to keep the meat more moist after browning. I served it up with mashed potatoes, organic beets, and sauteed mixed greens & garlic (beet, collard, chard). Thanks for posting yet another winner.
Okay. This is the 2nd recipe I’ve tried off your site. To be exact, it’s the 2nd chicken thigh recipe. Absolutely delicious! Super easy and the sauce is fantastic. After I took the thighs out I let them rest in the sauce for a bit after baking them and all I can say is that your site is now my go to site for chicken thigh recipes. Can’t wait to start trying some of your other recipes as well. Thanks for sharing Chungah!
This was so delicious. I couldn’t believe how flavourful it was (ok maybe I put a little bit of extra butter…). First recipe I ever tried from your blog and I’m very pleased!
I forgot to add: I put some cooked fusilli pasta in mine and voila: a full meal!
I made this for dinner and it was fabulous! I love, love your recipes–you’re the best.
I made this chicken this past weekend. It was very tasty. My son said it was one of the best dishes I’ve ever made.
Just made this and I’m floored at how easy such a tasty sauce is. This would be excellent over pasta!
i made this dish this evening for dinner, served it with rice and it was wonderful! Thanks for sharing… Mindy
What a great chicken recipe with creamy mushroom sauce – it is really mouth-watering and looks so delicious. Looking at the ingredients, it is one way to prepare a scrumptious chicken meal with high nutritional benefits, this is amazing. Taking a glance at this dish, brings back one of the most unforgettable chicken course i tasted before at Steersons Steakhouse (http://www.steersons.com.au/) in Sydney. This dish would be perfect for lunch and dinner.
I am new here, but I have been trying several of your recipes. They taste more delicious than the ones at restaurants! Do you have a recipe for hot and sour soup? Thank you for sharing your recipes!
Unfortunately, I do not have a recipe for hot and sour soup at this time, but please feel free to browse through the recipe index for more recipe inspiration!
First time posting…but have been making your dishes for a few weeks now. Haven’t found anything I don’t LOVE yet! I am making this tonight for the fam. It smells delicious! I did add some chopped fresh green onions to the mushrooms and used fresh basil and thyme that I chopped finely. Will see how that works out. 🙂
I just made this tonight, with a sick baby on one arm, so easy to make and so delish! Thanks for this! You’ve inspired me!
This seems pretty similar to your baked chicken and mushroom skillet, what’s the biggest difference in this one?
They are actually very different recipes – this one here creates a more thick and creamy mushroom gravy using chicken bits from the bottom of the pan after it’s been seared, and is made separately on the stovetop as the chicken bakes through. The former is more of sauce using pan juices and additional chicken broth as they are baked together for the entire cooking time.
This looks amazing! Do you think this could be done in a slow cooker?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
I made this last night for dinner and my entire family loved it! When I saw your post earlier about the creamy mushroom sauce, I remember thinking this would go perfectly with chicken. Then you posted this recipe and I knew I had to make it. I used skinless chicken breasts instead and reduced the cooking time in the oven and it turned out perfectly. Thanks for sharing the recipe!
I love this recipe. Actually I have not found one from this blog that I don’t like, they are all incredible, tasty, easy and over the top! Thank you!!!!! I am a serious fan.
This sounds so great!! Can’t wait to make it!!
Made this tonight. Another delicious dish! You definitely have culinary skills, girlfriend!!
could you please let me know what half and half means
Half and half is a mixture of milk and cream, available in the dairy section.
Can I use this recipe on chicken legs?
Yes, of course. However, please note that cooking time can vary with this substitution.
Wow this looks so delicious and I always do the same thing!! I end up eating a lot during taste testing and then I regret hehe!!
I’m new to Damn Delicious. This recipe looks so good and sounds so easy I would like to make it in the future. Is there a way to save this and other recipes that I receive from DD right on the website? Thanx for any help
You can try printing them, pinning them on Pinterest, or saving the email updates.
Heaven in a mouthful!
This chicken recipe with creamy mushroom sauce is really mouth-watering and looks so delicious. Looking at the ingredients, it is one way to prepare a scrumptious chicken meal with high nutritional benefits, this is amazing. Taking a glance at this dish, brings back one of the most unforgettable chicken course i tasted before at Steersons Steakhouse in Sydney.
Can I use chicken breasts instead of thigh? If so how many breasts will the sauce be appropriate for? We love sauce ☺️
I would say 2-3 thighs is equal to about 1 chicken breast, depending on the size.
If I use chicken breast should I drop the temperature to maybe 350 or 375 so not to dry out?
Thank you.
Unfortunately, without further recipe testing, I cannot advise on the appropriate cooking time for this substitution. Please adjust cooking time as needed.
Hi Cheryl,
I think if I were going to use chicken breast, I might simply turn this into a skillet supper. 😀
Cook the chicken pieces in the skillet until cooked through, then take out and set side covered with foil. Make the creamy mushroom sauce in the skillet, then nestle the cooked chicken back in the sauce, cover the pan turn off the heat, and let the skillet rest a few minutes before serving. No need for baking.
Using Chungah’s recipes was my intro to using chicken thighs! So much cheaper than breast meat, and the juicy results can’t be beat! 😀
How can I make this ahead of time? Does it freeze well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating. I also do not recommend making this ahead of time as the crispness of the chicken will lose out over time and this is really best when served immediately.
If you use boneless chicken breasts, do you cook less? Sounds delish!
Unfortunately, without further recipe testing, I cannot advise on the appropriate cooking time for this substitution. Please adjust cooking time as needed.
I saw this basic recipe posted at Natashaskitchen Blog but chicken breasts were used. Was this adapted from that site? I don’t see credit given, and if it wasn’t I apologize.
Veronica, I did not give any credit to her site because I did not adapt this recipe from her. I make many chicken thigh recipes on my site and I recently made this creamy mushroom sauce so I basically put two and two together. But thanks for checking!
WOW !!!! Who are you, the recipe POLICE ???? How insulting to Chungah !!!!
sHAME ON YOU!
Good post! Damn trolls are everywhere.
Chill out, Toni. Calm down.
Looks dangerous delicious! I would have kept “taste-testing” it too!
This chicken recipe looks so good! I’m planning to make it this evening. Thanks for sharing such great recipes.
This sounds yummy – am going to make it tonight for supper. Thank you!!
Sounds great. Thank you Chungah.
This looks amazing! I love when it’s obvious there wont be sauce lacking, seems to be plenty for everyone here 😀 Mmmm ^ ^ Thanks for the recipe! x
Can you use chicken breasts instead of thighs with skin?
Yes, absolutely! Although you may have to adjust cooking time as needed.
I just had this for dinner, and it was so good. I used chicken breast and baked some finger potatoes on the side. I only used 1/2 the half and half, added regular milk to make the cup and half. It was still very creamy and delicious. I will for sure make again, thanks for all the good recipes. My family loves them.
Sound and looks delicious! Would it still work well with the chicken skin removed prior to searing?
Yes, of course – although the crisp skin is one of the best parts about this dish!
Very nice recipe! Mushrooms are great choice for winter season. When you combine them with cream and chicken, you can’t go wrong. Love it! 🙂
Hi, sounds delish!!!!! I read a comment questioning what half and half was? If in UK we do not have it so perhaps use half single cream to half whole milk or just whole milk would be good.
I recommend using both cream and whole milk.
I used fat free half-half, great and guilt free. Also only use half the flour, was too thick, great taste!
1 1/2 cups half and half
what is this??
Half and half is a mixture of milk and cream, available in the dairy section.