And, if you’re looking for more 30-minute chicken meals, you’ll love these recipes for Creamy Dijon Chicken and Creamy Sun Dried Tomato Chicken.
Reader Love
I made this recipe the day after I found it on here and it was so simple and sooooooooooo good! The sauce was so good I was ready to drink it with a straw!
This chicken recipe uses straightforward ingredients you may already have at home, or that are very easily accessible at the grocery store.
It’s filling and can be served on its own or on top of your favorite grain, on top of cauliflower rice, or alongside a simple side dish.
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💛 Why you’ll love this recipe
- Can be made in only 30 minutes.
- Cooked in just one pan, which means less clean-up.
- Flourless! — no need to add flour to thicken the sauce.
- High in protein, low-carb, keto-friendly, and gluten-free.
➡️ Ingredients
⏲ How to make chicken with creamy mushroom sauce
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Season Chicken: Add the chicken thighs to a mixing bowl and toss with seasonings.
- Cook Chicken: In a large pan over medium-high heat, heat the oil. Add the seasoned chicken thighs and cook on each side for about 5 minutes until the internal temperature reaches 165 degrees. Transfer the cooked chicken to a plate and set aside. Do not wipe the pan out.
Recipe Tip
Be sure not to overcrowd the pan. If needed, cook 2 chicken thighs at a time in separate batches.
- Cook Mushrooms: Reduce the stovetop heat to low and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add the butter and allow it to melt. Add the minced garlic and cook until fragrant. Add the mushrooms and arrange them in an even layer. Sprinkle in the ground thyme. Cook the mushrooms until golden, then gently stir to cook the other side.
- Prepare Sauce: Add the sun-dried tomatoes and cook for about 30 seconds before pouring in heavy cream and chicken stock, cooking until a sauce begins to form, stirring occasionally. Stir in the grated Parmesan and allow it to melt.
- Garnish and Serve: Return the cooked chicken to the pan and spoon the sauce atop the chicken. Garnish with freshly-cracked pepper, red pepper flakes, and fresh parsley, then serve.
👉 Ingredient substitution suggestions
- Boneless Skinless Chicken Thighs: Bone-in chicken thighs will work; you will just want to de-bone them before cooking. Alternatively, chicken breasts will work instead here, but their cooking time may be slightly different, so be sure to watch them.
- Avocado Oil: Substitute olive oil or any other neutral-tasting oil.
- White Mushrooms: Cremini mushrooms, shiitake mushrooms, portobello mushrooms, baby bellas, or any other type of mushroom should work.
- Sun-Dried Tomatoes: Diced fresh tomatoes, tomato paste, or even roasted red peppers will work here. You can also choose to omit these.
- Heavy Whipping Cream: I suggest using heavy cream, if possible here. Otherwise, use half-and-half, keep the stovetop heat low, and, optionally, stir in 1 Tablespoon of butter for extra richness.
- Unsalted Chicken Stock: Use chicken broth, vegetable stock, beef stock, or beef broth. If the kind you are using contains salt, reduce or omit the added salt from the recipe. Another option is to use a dry white wine, like Pinot Grigio, Sauvignon Blanc, or Chardonnay, which can be subbed in for the chicken stock at a 1:1 ratio.
- Grated Parmesan Cheese: Shredded Parmesan would be your best option, but you can also use grated Pecorino Romano, grated Asiago cheese, or grated aged Gouda.
✨ Variations
- Squeeze in some dijon mustard for added flavor. Add this in once you’ve poured in the heavy cream and chicken stock.
- Add a handful of fresh spinach to the sauce right before you finish it (after the Parmesan has already melted).
- Sprinkle some finely chopped fresh chives on top as an additional garnish.
- Sprinkle some freshly-zested lemon zest atop the final dish for some color and acidity.
〰️ How to serve
- Rice — White rice, jasmine rice, or cauliflower rice.
- Pasta — Buttered egg noodles or zucchini noodles.
- Potatoes — Cheddar and chive mashed potatoes or parmesan crusted potatoes.
💬 FAQs
How should chicken with creamy mushroom sauce be stored?
Store the dish in an airtight container in the refrigerator for up to 4 days.
Can this creamy chicken and mushroom recipe be frozen?
No, I would not suggest this as the cream sauce will more than likely break once it’s thawed.
How should the leftover chicken be reheated?
I’ve found that pouring in a splash of cream or milk before reheating helps to get everything incorporated again. The stored dish is then best reheated in a saucepan over low heat to avoid the sauce breaking. However, you can reheat it in the microwave in 30-second increments until warmed throughout.
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Chicken with Creamy Mushroom Sauce
This Chicken with Creamy Mushroom Sauce is a delicious 30-minute meal made in only one pan. Featuring chicken thighs that are smothered in a creamy mushroom sauce, this dish is filling, flavorful, and a great option for a weeknight dinner or an impressive date night meal.
Ingredients
- 4 boneless skinless chicken thighs
- 1 Tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ⅛ teaspoon paprika
- ⅛ teaspoon pepper
- 2 Tablespoons avocado oil
- 2 Tablespoons butter
- 2 teaspoons minced garlic
- 2 ½ cups sliced white mushrooms
- ¼ teaspoon ground thyme
- 11 jarred sun-dried tomatoes (~¾ cup), roughly chopped
- 1 cup heavy whipping cream
- ¼ cup low-sodium chicken stock
- ½ cup grated Parmesan cheese
Optional Garnishes:
- Freshly-cracked pepper
- Red pepper flakes
- Fresh parsley
Instructions
- Season Chicken: Add chicken thighs to a mixing bowl and toss with Italian seasoning, salt, onion powder, paprika, and pepper.
- Cook Chicken: In a large pan over medium-high heat, heat oil. Add seasoned chicken thighs and cook on each side for about 5 minutes until internal temperature reached 165 degrees. Do not overcrowd pan. If needed, cook 2 chicken thighs at a time in separate batches. Transfer cooked chicken to a plate and set aside. Do not wipe pan out.
- Cook Mushrooms: Reduce stovetop heat to low and, using a wooden spoon, scrape up any browned bits from bottom of pan. Add butter and allow to melt. Add minced garlic and cook until fragrant, about 30 seconds. Add mushrooms and arrange in an even layer. Sprinkle in ground thyme. Cook mushrooms until golden, about 1 minute, then gently stir to cook them on the other side.
- Prepare Sauce: Add sun-dried tomatoes and cook for about 30 seconds before pouring in heavy cream and chicken stock, cooking until a sauce begins to form, about 4-5 minutes, stirring occasionally. Stir in grated Parmesan and allow it to melt.
- Garnish and Serve: Return cooked chicken to pan and spoon sauce atop chicken. Garnish with freshly-cracked pepper, red pepper flakes, and fresh parsley, then serve.
Video
Recipe Notes
Refrigerator Storage: Store the dish in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Reheating Instructions: I’ve found that pouring in a splash of cream or milk before reheating helps to get everything incorporated again. The stored dish is then best reheated in a saucepan over low heat to avoid the sauce breaking. However, you can reheat it in the microwave in 30-second increments until warmed throughout.
Nutrition
Serving: 1chicken thigh, Calories: 563kcal (28%), Carbohydrates: 11g (4%), Protein: 31g (62%), Fat: 45g (69%), Saturated Fat: 22g (138%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.3g, Cholesterol: 201mg (67%), Sodium: 729mg (32%), Potassium: 881mg (25%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 1481IU (30%), Vitamin C: 21mg (25%), Calcium: 198mg (20%), Iron: 2mg (11%)
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