Creamy chicken and mushrooms is the kind of comforting dinner that feels rich and satisfying without requiring complicated ingredients. Juicy chicken thighs are browned until golden, then gently simmered with mushrooms, onion and garlic in a creamy savory sauce.

Using boneless, skinless chicken thighs makes this recipe especially flavorful and keeps the chicken tender during simmering. The mushrooms soak up the creamy garlic sauce, while a little chicken broth keeps everything from becoming too heavy.

Serve it with mashed potatoes, rice, pasta or crusty bread to soak up every bit of the sauce.

Why You’ll Love This Recipe

Made in one pan for easier cleanup
Chicken thighs stay tender and juicy while simmering
Packed with savory mushroom and garlic flavor
Rich and creamy without using an excessive amount of butter
Made with simple, easy-to-find ingredients
Perfect with potatoes, rice, noodles or crusty bread

Ingredient Notes

Chicken thighs:
Boneless, skinless chicken thighs are ideal for this recipe. They have more flavor than chicken breast and stay tender during simmering.

Mushrooms:
White or cremini mushrooms both work beautifully. Slice them so they remain noticeable in the finished sauce.

Onion:
Two medium onions add sweetness and depth to the sauce.

Garlic:
Fresh garlic adds plenty of flavor. Add it after the mushrooms have cooked so it doesn’t burn.

Butter:
Three tablespoons add richness to the sauce without making it overly heavy.

Cream:
Use 18% table cream for a smooth, creamy sauce.

Chicken broth:
A small amount of broth adds savory flavor and gives the sauce the right consistency.

Flour:
One tablespoon lightly thickens the cream sauce.

How to Make Creamy Chicken & Mushrooms

Heat the olive oil in a large deep skillet or sauté pan over medium-high heat.

Season the chicken thighs with salt and black pepper, then brown them well on both sides. They do not need to be completely cooked through at this stage.

Transfer the chicken to a plate.

Add the butter to the same pan, followed by the onions and mushrooms. Cook until the onions are soft and most of the moisture released by the mushrooms has evaporated.

Add the garlic and cook briefly until fragrant.

Sprinkle the flour over the mushroom mixture and stir for about one minute.

Slowly pour in the chicken broth while stirring and scraping up the flavorful browned bits from the bottom of the pan.

Add the cream and stir until smooth.

Return the browned chicken thighs to the pan and add the paprika.

Cover and simmer gently over low heat until the chicken is tender and completely cooked through and the sauce has thickened.

Taste and adjust the seasoning, then finish with fresh parsley before serving.

Tips for the Best Creamy Chicken & Mushrooms

Brown the chicken thighs well before adding them to the sauce. The browned pieces left in the pan add a lot of flavor.

Avoid overcrowding the skillet. If necessary, brown the chicken in two batches.

Let the mushrooms cook until most of their moisture has evaporated before adding the flour and cream.

Once the cream is added, keep the sauce at a gentle simmer rather than a vigorous boil.

If the sauce becomes too thick, add a small splash of chicken broth.

Make sure the chicken reaches an internal temperature of 165°F / 74°C before serving.

Serving Ideas

Serve Creamy Chicken & Mushrooms with:

Mashed potatoes
Rice
Pasta or egg noodles
Roasted potatoes
Steamed vegetables
Crusty bread

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently over low heat or in the microwave. Add a splash of chicken broth or cream if the sauce becomes too thick after refrigeration.