Savory Chicken Mushroom Sauce (Print Version)
Tender chicken simmered with mushrooms, garlic, and cream for a savory dinner option.
# Recipe Ingredients:
→ Proteins
01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 7 oz cremini or button mushrooms, sliced
05 - 1 medium carrot, diced
→ Liquids
06 - 1 cup chicken stock (gluten-free if preferred)
07 - 3.4 fl oz dry white wine
08 - 3.4 fl oz heavy cream
→ Fats & Oils
09 - 2 tbsp olive oil
10 - 1 tbsp unsalted butter
→ Seasonings
11 - 1 tsp dried thyme
12 - 1 tsp smoked paprika
13 - Salt and black pepper, to taste
→ Garnish
14 - 2 tbsp chopped fresh parsley
# Directions:
01 - Pat chicken thighs dry; season both sides with salt, pepper, and smoked paprika.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden brown. Remove from skillet and set aside.
03 - In the same skillet, add chopped onion and diced carrot. Cook for 3 to 4 minutes until softened.
04 - Add minced garlic and sliced mushrooms. Cook for 4 to 5 minutes until mushrooms brown and moisture evaporates.
05 - Pour in white wine, scraping up browned bits. Simmer uncovered for 2 minutes to reduce slightly.
06 - Add chicken stock and dried thyme. Return chicken to skillet, cover, reduce heat to low, and simmer for 20 minutes until cooked through.
07 - Stir in heavy cream and simmer uncovered for 5 minutes until sauce thickens slightly.
08 - Adjust seasoning as needed. Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- This recipe feels like a secret handshake with its rich umami flavors that sneak up on you in the best way
- The creamy mushroom sauce turned a simple chicken dinner into an occasion my family keeps asking for
02 -
- Drying the chicken before searing is key to achieving that golden crust instead of steaming it
- Letting the mushrooms brown fully transforms the sauce from ordinary to restaurant-worthy every time
03 -
- Don’t rush the sear; that golden crust is what builds depth in the final dish
- Use fresh herbs if you can—thyme and parsley boost flavor beyond dried versions dramatically