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 chicken with creamy mushroom sauce 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.

Chicken With Creamy Mushroom Sauce

Name: Chicken With Creamy Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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 (30 milliliters) avocado oil; 2 Tablespoons (1 ounce) butter; 2 teaspoons (10 grams) minced garlic; 2 ½ cups (~312 grams) sliced white mushrooms; ¼ teaspoon ground thyme; 11 sun-dried tomatoes (~75 grams), roughly chopped; 1 cup (240 milliliters) heavy whipping cream; ¼ cup (60 milliliters) unsalted chicken stock; ½ cup (60 grams) grated Parmesan cheese; Freshly-cracked pepper; Red pepper flakes; Fresh parsley

Description

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.

Ingredients

4 boneless skinless chicken thighs
1 Tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon paprika
1/8 teaspoon pepper
2 Tablespoons (30 milliliters) avocado oil
2 Tablespoons (1 ounce) butter
2 teaspoons (10 grams) minced garlic
2 1/2 cups (~312 grams) sliced white mushrooms
1/4 teaspoon ground thyme
11 sun-dried tomatoes (~75 grams), roughly chopped
1 cup (240 milliliters) heavy whipping cream
1/4 cup (60 milliliters) unsalted chicken stock
1/2 cup (60 grams) grated Parmesan cheese

Optional Garnishes (Not Included In Nutrition Info):

Freshly-cracked pepper
Red pepper flakes
Fresh parsley

Cook Mode Prevent your screen from going dark

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, fresh parsley and serve.

Looking for more free recipes?

Description

Ingredients

Instructions