Creamy Mushroom Chicken
You’ll get tender chicken thighs swimming in a rich mushroom sauce that actually tastes like mushrooms. Not some bland cream soup situation.
The secret is browning everything properly first. Takes an extra 10 minutes but makes all the difference.
Brown Everything First
Don’t skip the browning step for either the chicken or mushrooms. Pat chicken completely dry and season 15 minutes before cooking. Brown skin-side down for 5 minutes without moving. Mushrooms need their own space too – overcrowd the pan and they’ll steam instead of caramelize.
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Heavy Cream vs Half-and-Half
Heavy cream won’t curdle when you add it to the hot pan drippings. Half-and-half will break and look chunky. Room temperature cream incorporates smoother than cold. Pour it slowly while stirring to prevent any separation. The sauce should coat the back of a spoon.
Timing the Mushroom Release
Mushrooms release their water after 3-4 minutes of cooking. Let this liquid evaporate completely before adding wine or cream. You’ll hear the sizzling change pitch when the moisture is gone. This concentrates the mushroom flavor instead of diluting your sauce.
Temperature Prevents Tough Chicken
Chicken thighs hit 165°F internal temperature after about 25 minutes of braising. Don’t rely on time alone – use a thermometer. Overcooked chicken turns stringy even in cream sauce. Let the sauce simmer gently, not boil hard, to keep the meat tender.
Avoiding Broken Cream Sauce
- Bring cream to room temperature before adding to prevent temperature shock that causes curdling.
- Keep the simmer gentle – hard boiling will break the cream and make it look grainy.
- Stir in cream gradually while the pan is off direct heat for smoothest incorporation.
Frequently Asked Questions
Which mushroom varieties work best here?
Cremini and shiitake give the most flavor. Avoid button mushrooms – they’re too watery. Baby bellas work as a substitute for cremini.
Should I remove the chicken skin before cooking?
Keep the skin on for better flavor and texture. It gets crispy during browning and adds richness to the sauce.
How long will leftovers stay fresh?
Refrigerate up to 3 days. Reheat gently on stovetop with splash of cream if sauce seems thick.
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Creamy Mushroom Chicken
Ingredients
Garnish
Equipment Needed
- Large heavy-bottomed skillet or Dutch oven
- Instant-read thermometer
- Tongs
Instructions
- Season chicken: Pat chicken thighs completely dry with paper towels. Season both sides with salt and pepper. Let sit at room temperature for 15 minutes.
- Brown chicken: Heat olive oil in large skillet over medium-high heat. Brown chicken skin-side down for 5 minutes without moving. Flip and brown other side for 3 minutes. Transfer to plate.
- Sear mushrooms: Add butter to same pan. Cook mushrooms in single layer for 4-5 minutes until golden and liquid evaporates. Don’t stir too early or they won’t brown properly.
- Sauté aromatics: Add onion to mushrooms and cook 3 minutes until softened. Add garlic and thyme, cook 30 seconds until fragrant.
- Deglaze pan: Pour in wine and scrape up any browned bits from bottom of pan. Let wine reduce by half, about 2 minutes.
- Add cream and chicken: Slowly pour in cream while stirring. Return chicken to pan skin-side up. Bring to gentle simmer, then reduce heat to medium-low.
- Braise until tender: Cover and simmer 25 minutes until chicken reaches 165°F internal temperature. Sauce should coat the back of a spoon.
- Finish and serve: Taste sauce and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Nutrition Facts
Per Serving (1 serving)
