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.
Did you make this recipe?
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I’ve made this many times and my family loves it. Thanks for an easy dinner.
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 ☺️