Chicken in Creamy Mushroom Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
551 kcal
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Course
Main Course
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Cuisine
American
Chicken in Creamy Mushroom Sauce
Description
Chicken in Creamy Mushroom Sauce uses bone-in chicken thighs that are initially boiled until nearly cooked, ensuring tender meat. The thighs are then seasoned and browned in butter in a skillet to add color and flavor. Onions and garlic are sautéed in the same pan to develop a flavorful base. Adding sliced white mushrooms and cooking until their moisture evaporates intensifies their earthiness.
White wine is introduced to deglaze the pan, lifting caramelized bits and reducing to concentrate its flavor. The addition of half and half creates a creamy sauce that coats the chicken and mushrooms, balancing richness and acidity. Salt and pepper season each element, and parsley garnish adds freshness and color.
This dish is suitable for a filling meal, pairing well with rice, noodles, or crusty bread to soak up the creamy sauce. The method of boiling then searing helps guarantee juicy chicken, while the mushroom sauce complements it with smooth texture and deep umami.
Ingredients
- 4 chicken thighs
- 12 oz white mushrooms sliced
- 2 Tablespoon butter
- ½ cup white wine
- 1 onion chopped, medium
- 3 cloves garlic minced
- 1½ cup half and half
- salt to taste
- black pepper to taste
- parsley for garnish
Instructions
- Place chicken thighs in a medium pot, cover with cold water and bring to a boil over high heat. Reduce heat to medium and boil for about 30 minutes until chicken is almost done. Remove from water. (If you are using boneless chicken breasts, you can skip this step. Instead, cook chicken breasts in a saute pan for about 6 minutes per side, or until meat is no longer pink)
- Add the butter to a large skillet and melt over medium high heat. Season chicken thighs on both sides with salt and pepper. Place chicken thighs in skillet and cook on both sides, about 5 min per side or until cooked through and browned on both sides. Remove chicken from skillet and set aside.
- Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add sliced mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are tender and most juices have evaporated, add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 5 minutes, stirring occasionally or until sauce reduces a bit and thickens.
- Add chicken thighs to the skillet to warm up. I served mine with steamed broccoli and homemade gluten free bread. You can also serve it over quinoa, brown rice, mashed potatoes or gluten free pasta. Garnish with parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 416g | |
| Calories | 551kcal | 28% |
| Carbohydrates | 11.2g | 4% |
| Protein | 55.2g | 110% |
| Fat | 29.1g | 45% |
| Saturated Fat | 13.6g | 68% |
| Polyunsaturated Fat | 15.5g | 91% |
| Cholesterol | 200mg | 67% |
| Sodium | 524mg | 22% |
| Fiber | 1.7g | 7% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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