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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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!