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5.0 from 51 votes

Creamy Chicken and Mushrooms

This easy skillet chicken and mushrooms recipe features roasted chicken thighs with crispy skin smothered in a creamy mushroom sauce with fresh thyme.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 459 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • kosher salt and black pepper
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion quartered and thinly sliced
  • 16 oz. sliced mushrooms such as baby portobello/cremini
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream

Instructions

    Cup of Yum
  1. Preheat your oven to 425 degrees F and line a baking sheet with foil.
  2. Heat the butter (1 tablespoon) with the olive oil (1 tablespoon) in a large skillet over medium-high heat. Season both sides of the chicken thighs with kosher salt and black pepper, liberally. Sear the chicken skin-side-down for 3-4 minutes, or until it's browned and releases easily from the pan. Remove the chicken to the prepared baking sheet (skin side up). Bake for about 30 minutes, or until internal temperature of the chicken is 165 degrees F.
  3. While the chicken is baking, make the mushroom sauce. Add the sliced onion and mushrooms (16 oz.) to skillet along with a pinch of salt and pepper and the fresh thyme (1 tablespoon), and sauté over medium-high heat, stirring only occasionally, until mushrooms are browned (5-10 minutes).
  4. Add the flour (2 tablespoons) to the mushroom and onion mixture and stir to coat, continuing to cook for another one minute.
  5. Gradually pour in the chicken broth (1 cup). Stir and continue to cook over medium heat, until sauce has thickened. Stir in the heavy cream (1/2 cup). Turn off heat and taste and adjust seasoning if necessary.
  6. When the chicken is done cooking, remove from oven and place in the skillet with the mushroom sauce, along with a spoonful or two of the juices from baking.
  7. Serve chicken with mushroom sauce on top.

Notes

  • I like serving this meal with cooked rice, mashed potatoes, pasta, crusty bread, or something else that's great for mopping up all that delicious sauce.
  • Lighten it up: use whole milk or half and half instead of heavy cream.
  • To use boneless, skinless chicken thighs, I recommend cooking them on both sides in the skillet until they're completely done (about 6-8 minutes on each side), then removing to a plate, making the sauce in the skillet, and transferring them (and their juices) back into the skillet. If you want to use boneless, skinless chicken breasts, I recommend using chicken breast cutlets (which are thinner) and using the same method as boneless skinless thighs (be careful not to overcook them!).
  • You can omit the flour to make this lower-carb and grain-free. If you do this, the sauce won't be as thick. You can stir in 1/2 cup-1 cup of grated parmesan cheese when you add the cream until it melts and thickens the sauce (if you do this, go easy on the added salt since the cheese is salty). If the sauce still seems too thin, keep simmering it until it's reduced a bit.

Nutrition Information

Calories 459kcal (23%) Carbohydrates 11g (4%) Protein 23g (46%) Fat 37g (57%) Saturated Fat 14g (70%) Cholesterol 159mg (53%) Sodium 345mg (14%) Potassium 702mg (20%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 637IU (13%) Vitamin C 9mg (10%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 459

% Daily Value*

Calories 459kcal 23%
Carbohydrates 11g 4%
Protein 23g 46%
Fat 37g 57%
Saturated Fat 14g 70%
Cholesterol 159mg 53%
Sodium 345mg 14%
Potassium 702mg 15%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 637IU 13%
Vitamin C 9mg 10%
Calcium 42mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.