Chicken Thighs in Creamy Mushroom Sauce

Juicy boneless chicken thighs in thick and creamy mushroom sauce with thyme, white wine and garlic. The ultimate weeknight dinner that everyone loves. This delicious chicken recipe can be served over pasta ( my daughter’s favorite is Angel’s hair), mash potatoes or if you are on a diet you can serve over rice cauliflower or zucchini noodles. There are so many options; just choose the one you like.

This easy, delicious dinner takes no time to prepared, and it’s a perfect for parties or big gatherings. Everyone will rave about your kitchen skills after they try it.

I like to use chicken tights. They are more juicy and flavorful than the breast, but you can use breast if you like.

With boneless chicken thighs you can cook them quickly on the stove. Sear the thighs in batches of two or three — no more than 3 fillets at a time, depending on the size of your pan, to avoid over-crowding. Make sure that you do not throw all your fillets in the pan! You will end up with steamed chicken that is bland and tasteless.

Leave a space in the pan between them which will sear your chicken to a beautiful golden brown color, maintaining moisture, resulting in juicy flavor!

The other important component for this dish is the creamy mushroom sauce.

Delicious and packed with flavor, this sauce has it all. You should definitely try it! I use brown or Cremini mushrooms but any kind of mushroom would be fine to use. Also, my secret ingredient that makes this sauce out of this world is the dry porcini mushrooms. It adds amazing umami flavor to the sauce, but if you don’t have it you still will end up with super yummy, delicious and mouthwatering sauce.

And, don’t forget the white wine. I always say it, if the wine is not good to drink, it ain’t good to cook. Get a dry wine like Chardonnay.

You Need:

Chicken Tights8 (750 g.)
Garlic Cloves3
Cremini Mushrooms8 oz.(250 g.)
White Wine1/2 cup
Fresh Parsley 2 tbsp.
Heavy Cream1 1/2 cups
Onion powder1 1/2 tsp.
Garlic Powder 1 1/2 tsp.
Saltto taste
Black Pepper to taste
Dry Porcini 1 tsp.
Dry Thyme1 tsp.
Olive Oil4 tbsp.
Butter1 tbsp.


Dry off the chicken thighs with paper towels, and trim off any excess fat. Combine the onion powder, garlic powder, salt and pepper. Coat the chicken evenly with the combined seasoning.

Heat 2 tablespoon of oil in a large pan or skillet over medium-high heat and sear the chicken thighs in batches until browned on each side and no longer pink in the center.

Remove from the pan and put them in another baking dish. Cover with foil and finish in the oven on 450 for about 5 minutes.

After 5 minutes, remove the foil, and cook for another 2 minutes.

In the meantime prepare the sauce.

In the same pan or skillet, melt the butter and add the mushrooms. Season with salt, pepper and cook until they start to get this nice golden color. Add finely chopped shallots and sauté for 2 minutes over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add the white wine, and cook for 1 additional minute .

Stir in cream, add half of the parsley, thyme, salt, cremini powder, black pepper, and bring to a simmer; and then reduce heat. Continue to cook until the sauce thicken.

Then, add the chicken tights and cook them in the sauce for a few more minutes. Take it from the stove and sprinkle with fresh chopped parsley. Serve immediately over your favorite pasta or veggie or just as a stand alone meal.

This dish goes really well with Jadot Pouilly Fuisse – French white burgundy wine.



Leave a Comment

Your email address will not be published. Required fields are marked *