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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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.