Easy, Creamy Mushroom Chicken Recipe (video)
An aromatic and creamy chicken dinner you’ll be coming back to again and again! My easy, creamy mushroom chicken is made with roasted bone-in chicken, baked over a bed of creamy mushroom sauce with garlic, herbs, white wine, and cream. Enjoy this chicken dinner with pasta, rice, or mashed potatoes, dipping each bite of chicken into the rich mushroom sauce!
Watch My Mushroom Chicken Video Tutorial
Watch my YouTube mushroom chicken video tutorial for step-by-step instructions and see just how easy this dish is to make! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.
Ingredients for Mushroom Chicken Recipe
Here are my tips for the main ingredients you’ll need to prepare this creamy mushroom chicken dinner at home. Find the full list of ingredients in the printable recipe card below.
- Chicken – I recommend using bone-in, skin-on chicken thighs, drumsticks, or leg quarters. Skin-on chicken breast will also work for this recipe.
- Mushrooms – classic white button mushrooms work great for this recipe. You can also use a variety of mushrooms such as shitake, oyster, or even chanterelle.
- Cream – I like to use half-and-half; full fat cream will also work well. If you need a dairy alternative, make sure to use a rich non-dairy creamer, not milk.
- White Wine – the wine adds a much-needed touch of acidity to the sauce, helping to balance the richness of the cream. You can also use chicken broth with a squeeze of lemon juice.
- Chicken Broth – a good quality chicken broth is a must and will adds delicious flavor!
- Garlic – every chicken needs lots of garlic!
- Salted Butter – use in place of cooking oil. Butter adds lots of incredible flavor!
- Thyme, Basil, Oregano
- Smoked Paprika – a must for any chicken dish and one of my favorite spices! It adds flavor and aroma to the dish.
Supplies & Tools for the Recipe
Need some supplies or tools to make this chicken dinner recipe at home? Shop my Amazon Affiliate links for the items I used in my video tutorial. See Disclosure Statement.
Preparing the Mushroom Sauce
You’ll love how easy this creamy mushroom chicken dinner is to make! Start with the mushroom sauce first, then move onto seasoning the chicken, and then it’s into the oven!
- Preheat the oven to 425°F.
- Clean and quarter the mushrooms into large pieces. Preheat a large frying pan over medium-high heat without any butter or oil. Add the mushrooms to the hot pan and cook, stirring occasionally, until the mushrooms release their moisture, then allow the moisture to evaporate.
- Once the mushrooms are dry, reduce the heat to medium and add a few tablespoons of butter to the pan, along with the diced onion. Cook the mushrooms and onion for 6 to 8 minutes, until the onion is tender.
- Next, add the garlic and season with salt, pepper, thyme, basil, oregano, and smoked paprika. Toss and cook for 1 minute.
- Pour in the white wine and cook until most of the liquid has reduced, about 6 minutes.
- Next, sprinkle in the flour, toss with the mushrooms, and cook for 1 minute; the flour will thicken the sauce.
- Pour in the chicken broth and half-and-half next. Add the fresh parsley and stir everything together. Bring the sauce up to a low simmer over low heat. Stir and cook for about 5 minutes, until the sauce is thick and creamy.
Seasoning the Chicken
Once you have the sauce done, set it aside and keep it warm. Next, it’s time to season the chicken!
- Pat the chicken pieces dry with paper towels and place onto a clean tray. Drizzle avocado oil generously all over the chicken.
- Next, season the chicken generously on both sides with salt and ground black pepper. Sprinkle the dried onion, dried garlic, and smoked paprika all over, then rub the spices into the meat.
- Transfer the mushroom sauce into a large casserole pan. Arrange the seasoned chicken pieces skin side up over the mushroom sauce.
Roasting Instructions for Mushroom Chicken
Roast the mushroom chicken uncovered at 425°F for about 45 to 55 minutes, until the internal temperature reaches 165°F. The timing will depend on how large the chicken pieces are.
The sauce and chicken will be extremely hot! Allow the dish to cool for about 15 minutes before enjoying.
Serving Suggestions for Mushroom Chicken
Garnish the dish with fresh chopped parsley. Enjoy my creamy mushroom chicken over a bed of pasta, rice, or even buttery mashed potatoes.
For serving, start with your base first, then spoon the mushroom sauce over your pasta/rice/potatoes. Add the chicken on top and enjoy! Make sure to dip each bite of chicken into the rich sauce!
More Recipes to Try!
Enjoyed this delicious chicken dinner recipe? Make sure to check out some of my other recipes you’re sure to love!
- Roasted French Garlic Chicken – one my absolute favorite chicken recipes! Super easy roasted chicken with thyme, garlic, white wine, and shallots.
- Easy Baked Chicken Skewers – easy sheet pan dinner with juicy chicken skewers, roasted potatoes, and a creamy ranch dip.
- Stewed Chicken & Potatoes – you’ll love this Eastern European chicken roasted in a hearty mushroom and potato gravy.
- Creamy Chicken Stew – a hearty and delicious stew with smoky bacon, chicken, mushrooms, parmesan cheese and more!
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Easy, Creamy Mushroom Chicken Recipe (video)
Ingredients
For Mushroom Sauce:
- 1 1/2 lbs white button mushrooms, quartered
- 2 tbsp salted butter
- 1 large sweet onion, diced
- 6 to 8 medium garlic cloves, finely minced
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 tbsp fresh thyme
- 1 tsp EACH: dried basil, dried oregano
- 1 tsp smoked paprika
- 1 cup white wine, (Sauvignon Blanc)
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 1/4 cups half-and-half, or cream
- 2 tbsp fresh chopped parsley
For Chicken:
- 3 lbs bone-in, skin-on chicken thighs, (drumsticks or leg quarters)
- 2 to 3 tbsp avocado oil
- 2 to 3 tsp sea salt
- ground black pepper
- 1 1/2 tsp EACH: dried garlic, dried onion
- 1 tsp smoked paprika
- 2 tbsp fresh chopped parlsey, for garnish
Instructions
- Preheat the oven to 425°F.
Preparing Mushroom Sauce:
- Clean and quarter the mushrooms into large pieces. Preheat a large frying pan over medium-high heat without any butter or oil. Add the mushrooms to the hot pan and cook, stirring occasionally, until the mushrooms release their moisture, then allow the moisture to evaporate.
- Once the mushrooms are dry, reduce the heat to medium and add a few tablespoons of butter to the pan, along with the diced onion. Cook the mushrooms and onion for 6 to 8 minutes, until the onion is tender.
- Next, add the garlic and season with salt, pepper, thyme, basil, oregano, and smoked paprika. Toss and cook for 1 minute.
- Pour in the white wine and cook until most of the liquid has reduced, about 6 minutes.
- Next, sprinkle in the flour, toss with the mushrooms, and cook for 1 minute; the flour will thicken the sauce.
- Pour in the chicken broth and half-and-half next. Add the fresh parsley and stir everything together. Bring the sauce up to a low simmer over low heat. Stir and cook for about 5 minutes, until the sauce is thick and creamy.
- Close the sauce with a lid and set aside.
Seasoning the Chicken:
- Pat the chicken pieces dry with paper towels and place onto a clean tray. Drizzle avocado oil generously all over the chicken.
- Next, season the chicken generously on both sides with salt and ground black pepper. Sprinkle the dried onion, dried garlic, and smoked paprika all over, then rub the spices into the meat.
- Transfer the mushroom sauce into a large casserole pan. Arrange the seasoned chicken pieces skin side up over the mushroom sauce.
Baking Instructions:
- Roast the mushroom chicken uncovered at 425°F for about 45 to 55 minutes, until the internal temperature reaches 165°F. The timing will depend on how large the chicken pieces are.
- The sauce and chicken will be extremely hot! Allow the dish to cool for about 15 minutes before enjoying.
Serving:
- Garnish the dish with fresh chopped parsley. Enjoy the creamy mushroom chicken over a bed of pasta, rice, or even mashed potatoes.
So good and easy to make , Perfect over mashed potatoes ! Recipe saved
Hi Anna! I’m so happy you enjoyed this recipe! I love this dish with potatoes, too!
Thank you for takin the time to leave a review!
Delicious! Only change is I seared the chicken prior to baking. Everyone loved it and will make again
Hi Sharon! That’s so wonderful to hear! I’m so glad this dish was a hit with everyone!
Thank you for taking the time to leave a review!