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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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.