Why I Love This Recipe

There’s something about a creamy mushroom sauce that instantly makes dinner feel a little cozier. As the mushrooms caramelize with the onions, garlic, and herbs, they create a rich, savory base that tastes like it’s been simmering all day. Paired with juicy chicken thighs and plenty of parmesan, this is the kind of meal that feels right at home on both a busy weeknight and a slow Sunday evening.

Enjoying The Leftovers

The leftovers are just as delicious the next day because the sauce becomes even more flavorful as it sits. Serve the chicken over fresh pasta, rice, mashed potatoes, or roasted vegetables for an easy second meal.

Storing

Store the chicken and mushroom cream sauce together in an airtight container in the refrigerator for up to 4 days. Keep any pasta or rice separate if possible so everything reheats with the best texture.

Reheating

Warm gently on the stovetop or in the microwave until heated through. If the sauce has thickened in the refrigerator, stir in a splash of chicken broth or cream to bring it back to a smooth, velvety consistency before serving.

A pan of creamy chicken with mushrooms over a bed of rice topped with fresh thyme.
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Creamy Mushroom Chicken

Tender chicken thighs simmered in a rich, creamy mushroom parmesan sauce make this an easy dinner that's full of comforting flavor. This Creamy Mushroom Chicken is a one-pan recipe that's perfect over pasta, rice, mashed potatoes, or vegetables for a cozy meal you'll want to make all year long.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 6

Ingredients

For the chicken
  • 6-8 boneless chicken thighs
  • Generous sprinkle of garlic powder salt, and pepper
  • 1 tbsp avocado oil
For the mushroom sauce
  • 8 oz baby bella mushrooms, sliced
  • 1 cup heavy cream
  • 1 cup chicken stock
  • 1/2 cup parmesan cheese
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Fresh thyme, for garnish
  • Serve with your choice of veggie, pasta, rice, etc!
US – M

Instructions

  • Season the chicken with salt, pepper, and garlic powder on both sides.
  • Preheat a large pan to medium-high heat and add the avocado oil. Once hot, add the chicken and cook for 5-6 minutes per side or until fully cooked. You want the chicken to look nice and golden on the outside!
  • Once the chicken is cooked, remove it from the pan and set aside.
  • Turn the heat to medium-low and add the chopped onion. Saute for a few minutes until translucent.
  • Next, add the sliced mushrooms and saute for another 5 minutes or so until soft. Once soft, add the chopped garlic and saute for about a minute longer.
  • Turn up the heat to medium-high and add the chicken stock. Using a wooden spoon, scrape up the brown bits from the bottom and stir everything together. Let this simmer for a couple of minutes.
  • Finally, add the heavy cream, parmesan cheese, dried thyme, and rosemary.
  • Mix everything well and simmer on low for about 3-5 minutes until the sauce has thickened. You’ll know it’s thickened if you drag the wooden spoon across the bottom and see a path on the bottom of the pan. That’s the best way I can describe it haha
  • Add the chicken back into the pan and top with fresh thyme. This is optional, but it definitely makes it pretty!
  • Serve with your choice of veggie, pasta, or rice! Enjoy!

Equipment

saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 459kcal | Carbohydrates: 6g | Protein: 24g | Fat: 38g | Fiber: 0.5g