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Creamy Mushroom Chicken

This Creamy Mushroom Chicken is a comforting and flavorful dinner made with tender chicken thighs, golden mushrooms, garlic, Parmesan, and a rich creamy sauce. It is one of those easy creamy chicken thigh recipes that comes together in one skillet and pairs perfectly with rice, mashed potatoes, pasta, or vegetables. For a complete meal, serve it over rice for a delicious cream of mushroom chicken and rice dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 8 ounces mushrooms sliced
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon all-purpose flour optional

Method
 

  1. Pat the chicken thighs dry with paper towels.
  2. Season both sides with salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the chicken thighs and sear for about 4–5 minutes per side, until golden brown.
  5. Transfer the chicken to a plate. It does not need to be completely cooked at this stage.
  6. Reduce the heat to medium and add the butter to the same skillet.
  7. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and tender.
  8. Add the minced garlic and cook for about 30 seconds.
  9. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet.
  10. Stir in the heavy cream and Parmesan cheese.
  11. If using flour, whisk it with a small amount of cool broth first, then stir it into the sauce.
  12. Return the chicken thighs to the skillet.
  13. Reduce the heat to medium-low and simmer for 10–15 minutes, or until the chicken reaches 165°F (74°C) internally.
  14. Spoon the creamy mushroom sauce over the chicken as it cooks.
  15. Taste and adjust the seasoning if needed.
  16. Garnish with fresh parsley and serve warm.

Notes

Boneless chicken breasts can be used instead of chicken thighs, but take care not to overcook them.
Cremini, button, baby bella, or mixed mushrooms all work well.
Freshly grated Parmesan melts more smoothly into the sauce.
Keep the sauce at a gentle simmer rather than a rapid boil.
Add a splash of chicken broth if the sauce becomes too thick.
Serve over white rice, brown rice, mashed potatoes, egg noodles, or pasta.
Add steamed broccoli, green beans, asparagus, or a fresh salad for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.