Chicken With Creamy Mushroom Sauce

This Chicken With Creamy Mushroom Sauce is a delicious 30-minute meal that can be whipped together 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.

And, if you’re looking for another 30-minute chicken thighs recipe, you’ll love this Creamy Dijon Chicken and this Creamy Sun Dried Tomato Chicken.

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.

💛 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 Italian seasoning, salt, onion powder, paprika, and black 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 the internal temperature reaches 165 degrees. Be sure not to overcrowd the pan. If needed, cook 2 chicken thighs at a time in separate batches. Transfer the cooked chicken to a plate and set aside. Do not wipe the pan out.
• Cook Mushrooms: Reduce stovetop heat to low and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add butter and allow to melt. Add minced garlic and cook until fragrant, about 30 seconds. Add mushrooms and arrange them in an even layer. Sprinkle in ground thyme. Cook mushrooms until golden, about 1 minute, then gently stir to cook 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 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, try using half-and-half; turn the heat to low and add 1 Tablespoon of butter.
• 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 — Serve atop white rice, jasmine rice, or cauliflower rice.
• Pasta — Pair with buttered egg noodles or zucchini noodles.
• Potatoes — Pair with garlic mashed potatoes.
• Veggies — Serve alongside lemon garlic spinach or golden baked jicama fries.
• Salad — Serve with cucumber salad with sour cream or a tossed green salad.

➜ Cooking and recipe tips

• You can cook the chicken in a cast iron skillet or a stainless steel pan. If you use a stainless steel pan, add an extra Tablespoon of oil to the pan to prevent sticking.
• Don’t overcrowd the pan when cooking the chicken! If you do this, the chicken will steam instead of crisp up. Depending on the size of your chicken thighs and the size of your pan, cook the chicken in batches.
• If you want an even thicker sauce, you have a few options. If carb content isn’t an issue, make a cornstarch slurry (cornstarch mixed into some water until a paste forms, then whisked into the sauce while it cooks). For a low-carb option, ⅛ teaspoon at a time, whisk in xanthan gum or glucomannan powder into the sauce, until your desired consistency is reached.

💬 FAQs

📚 More chicken recipes

• Creamy Keto Skinless Chicken Thighs With Artichoke Hearts
• One-Pan Keto Creamy Tuscan Chicken
• Low-Carb Sticky Sauce Chicken
• El Pollo Loco Chicken
• Chicken Saltimbocca