Go Back
–+ servings
An overhead view of creamy mushroom roasted chicken in a white casserole pan; on a table.

Easy, Creamy Mushroom Chicken Recipe (video)

15 minutes prep + 1 hour 20 minutes cook
6 servings
Easy creamy mushroom chicken dinner with juicy, bone-in roasted chicken baked in a rich mushroom sauce. Great with pasta, rice, or mashed potatoes.

Ingredients 
US Customary - Metric

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.

Nutrition

Serving: 1serving (chicken with sauce) | Calories: 680kcal | Carbohydrates: 20g | Protein: 38g | Fat: 47g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 217mg | Sodium: 1919mg | Potassium: 1003mg | Fiber: 3g | Sugar: 8g | Vitamin A: 951IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 3mg