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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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.