Chicken with Creamy Mushroom Sauce

5 from 6 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: American

Keyword: chicken and mushroom recipes, chicken with creamy mushroom sauce, creamy chicken and mushroom

Servings: servings

Calories: 563kcal

Author: Sara Nelson

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

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