Baked Chicken Thighs Bone in Cream of Mushroom

This one-skillet Creamy Chicken and Mushrooms recipe is made with boneless and skinless chicken breast (or chicken thighs) cooked to juicy perfection and smothered in the best and most delicious Parmesan mushroom cream sauce. This simple yet decadent chicken and mushrooms recipe can be ready on your dinner table in 20 minutes!

If like me, you are always looking for quick, easy and delicious chicken breast recipes, take a look at my easy Baked Chicken Breast recipe and the best and tastiest Chicken Shawarma recipe!

Creamy Chicken and Mushrooms is definitely a restaurant quality dinner meal that everyone will love! Tender and juicy chicken breast is seared to golden perfection and served in a rich and creamy garlic Parmesan mushroom sauce.

This one-skillet chicken dinner is just as good for a weeknight meal as it is for entertaining. This simple and effortless chicken in creamy mushroom sauce is delicious served with veggies, over rice, pasta or mashed potatoes.

• Chicken: For this recipe I use boneless and skinless chicken breast but you can also use chicken thighs.
• Flour: I use all-purpose flour to lightly dredge the chicken. This helps to create a nice thin golden crust and also helps to thicken the creamy mushroom sauce.
• Oil: I prefer extra virgin olive oil but any mild oil can be use to sauté the chicken.
• Mushrooms: You can use white button mushrooms or cremini mushrooms aka brown mushrooms or baby bellas.
• Chicken Stock: store bought chicken stock works. You can use low sodium if you prefer.
• White Wine: Wine adds depth of flavor to the sauce. A dry wine works very well. Chardonnay, Pinot Gris and Sauvignon Blanc are good options. The alcohol in the wine cooks off when making the sauce so it's safe to serve this dinner meal to children. If preferred, use chicken stock instead.
• Seasonings: Salt, ground black pepper, garlic powder and Italian seasoning.
• Heavy Cream: Also sold as heavy whipping cream. This adds the perfect creaminess to the rich sauce. half and half can be used as well.
• Butter: You can use salted or unsalted butter.
• Garlic: For best flavor, use fresh garlic. Your next best option is garlic paste (sold in the produce area of any supermarket).
• Parmesan Cheese: Parmesan takes the chicken mushroom sauce to a new level of delicious. Freshly grated Parmesan is always best.

• Prepare and Season the Chicken Breast: Slice the breast in half lengthwise to make 4 thinner cutlets. Pat the chicken dry and season with salt.
• Lightly Dredge the Chicken: Combine together the flour, garlic powder, and ground black pepper. Dredge the chicken and set aside.
• Brown the Chicken: In a skillet, brown the chicken until golden brown and just cooked through. Transfer to a plate and keep warm.
• Sauté the Mushrooms: In the same skillet melt the butter and add the mushrooms. Sauté until the mushrooms look soft and a bit golden on the edges.
• Make the Mushroom Sauce: To the mushrooms, add the garlic and season with salt and pepper. Cook for about a minute. Deglaze by pouring in the wine and scraping the brown bits from the bottom of the skillet. Cook until most of the wine evaporates. Add the chicken stock and Italian seasoning and cook for about 2-3 minutes. Stir in the heavy cream and simmer until the sauce thickens slightly then, stir in the Parmesan cheese.
• Simmer and Serve: Return the chicken to the skillet for a couple of minutes. Season to taste and garnish with fresh chopped parsley or sliced chives. Serve.

You can use almost any type of mushrooms to make this recipe.

• White button mushrooms, also used to make cream of mushroom soup, are mild in flavor and available most of the year.
• Cremini mushrooms, also known as brown mushrooms or baby bellas (baby portobello mushrooms). these mushrooms are actually the mature version of white mushrooms but a younger version of a portobello (that is why they are sometimes called baby bellas). They have more flavor than their white counterpart and a beautiful color that makes the creamy sauce look amazing!
• Porcini mushrooms, have a stronger and earthier flavor that actually works beautifully in this dish.
• Morel Mushrooms, during spring time when morel mushrooms are available at my local farmer's market, I always enjoy them in this recipe although, morels have a very distinct (and amazingly delicious) flavor that will change the overall flavor profile of the sauce.

This flavorful chicken with mushroom sauce can be made with boneless and skinless chicken breast or chicken thighs. Here are a few tips to make sure the chicken is tender and keeps moist:

• Boneless and Skinless Chicken Breasts: If your chicken breast halves are large, cut the chicken in half lengthwise to make cutlets that are even in thickness. Pound smaller chicken breast (up to 6 ounces each) to an even thickness to prevent the thinner parts from drying out.
• Boneless and Skinless Chicken Thighs: Dark meat tends to stay moist however, you may have to pound the thick ends to make the thighs even. Make sure you trim any extra fat from the chicken.

To make sure the chicken is cooked through and no longer pink in the middle, it's best to check the internal temperature with an instant-read thermometer. According to the USDA, chicken should reach an internal temperature of 165 degrees Fahrenheit before it's consumed.

Store this creamy chicken recipe in the refrigerator in an airtight container for 2-3 days. Creamy sauces should be warmed low and slow to prevent the sauce from breaking. If warming it up in the microwave, do it in small intervals. On the stove top, place the chicken and cream sauce in a skillet over low heat. Add broth if needed.

This chicken and mushrooms recipe can be served alongside a bright green vegetable like Blanched Green Beans or asparagus (check How To Cook Asparagus 6 ways).

Creamy mashed potatoes like my Slow Cooker Mashed Potatoes or my Instant Pot Mashed Potatoes, pasta, rice or cauliflower rice are very good options as well.

Chicken In Mushroom sauce Recipe Tips

• Boneless and skinless chicken thighs can be used.
• Make this dinner recipe gluten-free using gluten-free flour instead of all-purpose flour.
• Instead of heavy cream (or heavy whipping cream), you can use half and half.
• If your mushroom sauce gets too dry, add a little bit of chicken stock.
• When making the creamy mushroom sauce with wine, the alcohol in the wine cooks off so it's safe to serve this dish to children. If preferred, substitute the wine with chicken stock.

Take A Look At These Other Easy Chicken Recipes:

• Roasted Chicken with Herb Butter
• Chicken Parmesan Pasta
• Chicken Pesto Pasta
• Chicken Meatballs in Creamy Cajun Sauce
• Instant Pot BBQ Chicken

Recipe adapted from Barefoot Contessa Foolproof Cookbook by Ina Garten

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Prep: 5 minutes

Cook: 15 minutes

Total Time 20 minutes

Servings 4 servings

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• ▢ 2 large chicken breast boneless and skinless
• ▢ Salt to taste
• ▢ 1/4 cup all-purpose flour
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1-2 tablespoons olive oil
• ▢ 2 tablespoons butter divided
• ▢ 12 ounces mushrooms, stems removed and sliced (white button mushrooms, baby Bellas or cremini mushrooms work well)
• ▢ 2 garlic cloves minced
• ▢ 1/4 cup dry white wine
• ▢ 1/2 cup chicken stock
• ▢ 1/2 teaspoon Italian seasoning
• ▢ 1 cup heavy cream
• ▢ 1/2 cup Parmesan cheese
• ▢ Chopped parsley or finely sliced chives to serve optional

• Slice the breast in half lengthwise to make 4 thinner cutlets. Pat the chicken dry with paper towels. Season the chicken pieces with salt on both sides.

• In a small shallow bowl, mix together the flour, garlic powder, and ground black pepper. Dredge the chicken in the flour mixture one by one. Set aside.

• Heat the oil in a large skillet over medium-high heat. Brown the chicken for about 2-3 minutes per side or until golden brown and just cooked through. Transfer chicken to a plate and keep warm.

• In the same skillet melt the butter and add the mushrooms. Cook stirring occasionally for about 4-5 minutes or until the mushrooms look soft and a bit golden on the edges.

• Add the garlic and season lightly with salt and ground black pepper. Cook for about a minute.

• Add the wine and cook scraping the brown bits from the bottom of the skillet. Cook until most of the wine evaporates. Add the chicken stock and Italian seasoning and cook for about 2-3 minutes or until reduced by half.

• Lower the heat to medium-low and stir in the heavy cream. Simmer for about 2 minutes or until the sauce thickens slightly. Add the Parmesan cheese and stir until incorporated in the Parmesan cheese and taste.

• Return the chicken to the skillet and allow the chicken to warm up for about a minute. Season to taste and garnish with fresh chopped parsley or sliced chives and serve.

• Make this dinner recipe gluten-free by using gluten free flour.
• Boneless and skinless chicken thighs can be used.
• Instead of heavy cream (or heavy whipping cream), you can use half and half.
• If your sauce gets too dry, add a little bit of chicken stock.
• Serve over mashed potatoes, rice, couscous, pasta, creamy grits and/or sautéed spinach or a veggie medley.

Calories: 510 kcal (26%) Carbohydrates: 7 g (2%) Protein: 33 g (66%) Fat: 38 g (58%) Saturated Fat: 21 g (131%) Polyunsaturated Fat: 2 g Monounsaturated Fat: 12 g Trans Fat: 1 g Cholesterol: 178 mg (59%) Sodium: 452 mg (20%) Potassium: 804 mg (23%) Fiber: 1 g (4%) Sugar: 3 g (3%) Vitamin A: 1187 IU (24%) Vitamin C: 4 mg (5%) Calcium: 206 mg (21%) Iron: 1 mg (6%)

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Course: Dinner, Main Course

Cuisine: American, French

Keyword: Creamy Chicken and Mushrooms, Creamy Chicken and Mushrooms Recipe

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Baked Chicken Thighs Bone in Cream of Mushroom

Source: https://www.lemonblossoms.com/blog/creamy-chicken-and-mushrooms/

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