This Chicken and Mushroom recipe is a comforting, savory dish that combines tender chicken thighs with earthy, sautéed mushrooms in a rich, creamy sauce. Perfect for weeknight dinners, this dish is not only delicious but also simple to prepare, making it a staple for families and food lovers alike. The harmonious flavors of garlic, thyme, and a splash of white wine create an irresistible aroma that will fill your kitchen, inviting everyone to gather around the table.
Why You Will Love This Recipe
You will love this Chicken and Mushroom recipe for its incredible depth of flavor and ease of preparation. The combination of juicy chicken and mushrooms creates a heartwarming meal that feels indulgent without requiring hours in the kitchen. This dish fits perfectly into a busy lifestyle, making it suitable for weeknight dinners, family gatherings, or even meal prep. With its rich, creamy sauce and savory notes, it’s a recipe that appeals to both adults and children alike, ensuring everyone leaves the table happy and satisfied.
Tips and Tricks
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness; if you prefer, skinless can be used for a lighter option.
- Sauté mushrooms until they’re golden brown to enhance their umami flavor; avoid overcrowding the pan to achieve this.
- For an extra layer of flavor, deglaze the pan with a splash of white wine after sautéing the mushrooms, scraping up any brown bits.
- Fresh thyme elevates the dish, but dried thyme is a perfectly acceptable alternative if fresh isn’t available.
Common Mistakes to Avoid
- Overcooking the chicken can lead to dry meat; use a meat thermometer to ensure it reaches an internal temperature of 165°F.
- Don’t skip the deglazing step; it adds essential flavor.
- Avoid using canned mushrooms; fresh ones provide better texture and taste.
- Ensure the sauce is well-seasoned; taste and adjust salt and pepper before serving.
Make Ahead Tips
You can prepare the chicken and mushroom sauce in advance. Cook the dish up to the point of adding the cream, then let it cool and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat it on the stove, adding the cream just before serving. This dish can also be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.
Recipe Variations
- Swap chicken thighs for chicken breasts for a leaner option; just adjust the cooking time as needed.
- For a vegetarian version, replace chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- Add spinach or kale for a burst of color and nutrition.
- Experiment with different herbs like rosemary or parsley for a different flavor profile.
How to Serve
Serve the Chicken and Mushroom dish over a bed of fluffy white rice, creamy mashed potatoes, or al dente pasta. Garnish with freshly chopped parsley or thyme for a pop of color. A sprinkle of freshly grated Parmesan cheese can add a delightful finishing touch.
Pairing Suggestions
Pair this dish with a glass of Chardonnay or a light Pinot Noir to complement the creamy sauce. For a non-alcoholic option, serve with sparkling water infused with lemon. For sides, roasted vegetables or a crisp green salad enhance the meal without overpowering it. If you’re in the mood for dessert, a light fruit tart or chocolate mousse would be a perfect finish.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, portion the chicken and mushroom sauce into freezer-safe containers; it will keep well for up to 3 months. Reheat on the stovetop or in the microwave, ensuring it’s heated through before serving.
Equipment Needed
You will need a large skillet or sauté pan for this recipe. A good-quality chef’s knife for chopping, a cutting board, and a wooden spoon or spatula for stirring are also essential. If you prefer a one-pan method, a Dutch oven can be used to prepare the dish.
Dietary Adaptations
For a dairy-free version, substitute heavy cream with coconut cream or a cashew cream (blended soaked cashews with water). To make this recipe gluten-free, ensure that your broth and any added sauces are certified gluten-free. For a nut-free option, simply stick to the original recipe as it doesn’t include nuts.
Seasonal Adaptations
In the spring, add fresh asparagus or peas for a seasonal twist. In the fall, incorporate butternut squash for sweetness. During winter, consider adding root vegetables like carrots or parsnips for heartiness, making it a comforting dish for cold nights.
Cost Breakdown
The estimated cost for this Chicken and Mushroom recipe is approximately $12 for four servings, making it about $3 per serving. For budget-friendly swaps, consider using frozen mushrooms or chicken drumsticks instead of thighs, which can lower the cost.
Kitchen Hacks
To save time on prep, chop your onions and garlic in advance and store them in the fridge. If you find slicing mushrooms tedious, consider using a food processor for quick chopping. To avoid tears while chopping onions, soak them in cold water for a few minutes beforehand.
Recipe FAQs
- Can I use different types of mushrooms? Yes! Feel free to mix and match with cremini, shiitake, or even portobello for varied flavors.
- How long can I store leftovers? Leftovers can be refrigerated for up to 3 days or frozen for 3 months.
- What can I substitute for heavy cream? Full-fat coconut milk or a store-bought dairy-free cream can work well.
- How can I ensure my chicken is juicy? Use a meat thermometer to check for doneness and avoid overcooking.
Chicken And Mushroom
This Chicken and Mushroom recipe is a comforting, savory dish that combines tender chicken thighs with earthy, sautéed mushrooms in a rich, creamy sauce. Perfect for weeknight dinners, this dish is not only delicious but also simple to prepare, making it a staple for families and food lovers alike.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 8 oz fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper.
- Add the chicken to the skillet, skin-side down, and cook for about 7-8 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes. Remove chicken from the skillet and set aside.
- n the same skillet, add the chopped onion and garlic; sauté until softened, about 3 minutes.
- Add the sliced mushrooms and cook until they are golden brown, approximately 5-7 minutes.
- Pour in the chicken broth and deglaze the pan, scraping up any brown bits. Let it simmer for 2-3 minutes.
- Return the chicken to the skillet, cover, and let it cook on low for about 20 minutes until fully cooked through.
- Remove the chicken again and stir in the heavy cream and thyme. Allow the sauce to simmer for another 5 minutes, thickening slightly.
- Return the chicken to the skillet, ensuring it’s coated in the sauce, then serve hot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 337Total Fat 30gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 12gCholesterol 110mgSodium 380mgCarbohydrates 8gFiber 2gSugar 4gProtein 12g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Chicken and Mushroom recipe is a delightful addition to anyone’s culinary repertoire. It’s simple enough for a weeknight meal yet special enough to impress guests. With its rich flavors and comforting textures, it’s a dish that can be enjoyed by all and easily adapted to meet various dietary needs. Whether you’re cooking for family or friends, this recipe is sure to bring joy to your table. Happy cooking!
