These Creamy Mushroom Chicken Thighs are so savory and delicious. They make a satisfying and filling dinner during any night of the week. Tender juicy chicken thigh seared to perfection then finished off in a creamy parmesan mushroom sauce. This recipe is a low carb comfort food that is delicious served on riced cauliflower or zucchini noodles.
Comfort Food Dish Cooked in Once Skillet!
These Creamy Mushroom Chicken Thighs are definitely a crowd pleasing, one skillet chicken dinner. Every bite is so juicy and tender and it has quickly became one of my family’s new favorite chicken dishes.
Since this recipe is cooked in one skillet it not only makes for easy clean up, but it also helps in building all the delicious flavors of the dish. The whole recipe is so easy that you won’t believe how fast it comes together and how delicious it is.
You might have had recipes like this in the past that contain ingredients like cream of mushroom soup or cream of chicken soup, but those store bought condensed soup add tons of unwanted carbs into those recipes, so I’ve creamed a creamy mushrooms sauce that will replace those canned soups but still keep it just as savory.
While I call this a “one skillet meal” I usually prepare some steamed zucchini noodles, aka zoodles, or some riced cauliflower to accompany this Creamy Mushroom Chicken Thighs. So I I guess to have a compete meal I should say you’ll need to pans, but you know two is still better than a sink full of pans, right?
If you did want to keep this down to just one pan, you could always get those bags of broccoli that can be steamed in their bags, then add them to the skillet once it is finished. So either way, you’ll still be glad you gave this recipe a try.
What Mushrooms Can I Use In This Recipe?
I know that mushrooms are one of those things that people either love or hate, am I right? I am and have always been a huge fan of mushrooms of all kings. My husband and son both were not huge fungi lovers until I converted them over the years. It took a while, but now they even love them in recipes like this.
Well, the term “love” maybe stretching it for my almost 12 year old son, but he does actually eat them now and always eats this recipe with a hearty appetite when I make it. How about you, are you a fan of mushrooms?
But for those of us that do love them, it’s no wonder we love them. They are so versatile you guys. They can be hardy enough to feature in a recipe but mild enough to blend into many recipes where we may not want them to be the star.
Not only will mushrooms soak a lot of the flavors you use in your recipe but they also can add so much savory flavor them them as well. I just love them and all things they are in!
I love using Baby Portabella Mushrooms in this recipe because they are hearty with a great firm texture. To me these baby mushrooms have almost of a meaty texture and a dark rich flavor that pairs so well with the rich cream and juicy chicken thighs.
But if you can’t find Baby Bellas then use what you can find like the White Button Mushrooms. You can buy them already sliced like I do or pick them up whole and slice them your. This is all up to you and your preference of course.
While any mushroom will work on in this recipe there are a few things you should know when shopping for these yummy mushrooms. It is important that you buy them at their prime and avoid the bruised and older mushrooms.
How to Buy and Store The Mushrooms for This Recipe?
No matter which type of mushroom you decide to go with in this recipe there are a few things I’d like to share about the process of purchases and storing them mushrooms after you have them home.
When choosing mushrooms in the grocery store, if you are able to, simply flip the mushroom over and look for gills that are not exposed. The more exposed (or open) the gills are, the less fresh the mushroom usually is.
I know this is not something you can do if you purchase your mushroom in those little containers that come wrapped in plastic so in that case examine them as closely as you can and check for any signs discoloration or a slimy texture. If you see any signs of those avoid that package as they are past their prime.
Once you get the mushrooms home and are ready to use them, you’ll need to clean them up some to avoid any grit or dirt in your recipe. Yes, my friends, mushrooms are usually still dirty when you pick them up in the stores, even when they are in those little wrapped cartons.
While you do need to clean them thoroughly, I don’t advise submerging them fully in water, as I’ve read and been told that they will soak up water like a sponge. Although, I can honestly say I’ve rinsed mine in the past and not had any real issues with extra water, I’ll still recommend that you just use a dry clean cloth to wipe the mushrooms down to clean them. Better safe then sorry, right?
The Best Way to Store Mushrooms
Mushrooms are not one of those produce items that have an extremely long shelf life, so I don’t recommend buying them far in advance, but a couple days or so should be fine. Here’s a couple of suggestions on how to store them until you are ready to use.
- Keep mushrooms in original packaging or place in a paper bag with top slightly open to ensure airflow. This will keep them fresh longer.
- Place in refrigerator for up to one week before you are recipe to make this recipe, but ideally just a couple days is best. Wait to clean the mushrooms until you are ready to cook with them.
- If you purchase the sliced ones watch them carefully, in my experience I have better luck storing the whole mushrooms for longer period of times in my refrigerator than do the slice.
How Do I Make Creamy Mushroom Chicken Thighs
Once you have chosen your mushroom and have gathered the rest of the ingredients, making this recipe is easy. You’ll want to start by seasoning your boneless and skinless chicken thighs and cooking them in a large skillet. You want the chicken thighs to be nicely golden brown on each side and cooked through.
When the chicken is cooked remove it from the skillet. If you feel like there is too much fat or oil left in the pan from the chicken drain some out, leaving a little to sauté the mushrooms and onions.
After you’ve cooked the mushrooms and onions, add the crushed garlic and sauté for 1 minute. Don’t let the garlic burn, so be sure to reduce the heat to low. Next, add the chicken broth, cream cheese and the parmesan cheese to the pan and mix well.
Simmer the sauce for 5 minutes or until all the cream cheese has melted into the sauce before adding in the last ingredient, the heavy cream. Once you’ve added the cream it’s time to thicken the sauce a little using Xantum Gum.
This is the last step in making the sauce and it is an important one! While the sauce is hot and simmering, slowly (and I do mean slowly friends) sprinkle the Xantum Gum over the top of the sauce and whisk it thoroughly. This will incorporate the thickener in to the sauce but doing it slowly prevents it from forming clumps in your amazing sauce.
Now that the thickener has been added you’ll just need to simmer the sauce a bit to let it thicken slightly and add your cooked chicken thighs back in.
I love serving this dish over riced cauliflower or fresh zoodles make from zucchini. It makes a comple and hearty meal that I hope your family and friends will love as much as min do!
Tender juicy chicken thighs cooked in a creamy rich mushroom sauce. This recipe makes a hearty family meal around any table.
Chicken and Mushrooms
- 2.5 pounds boneless skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces mushroom, sliced
- 3 cloves garlic, minced
- 1/2 cup chopped onions
- 2 cups chicken broth
- 4 ounces of cream cheese, very soft
- 1/2 cup heavy whipping cream
- 1/3 cup freshly grated parmesan cheese
- 1/2 teaspoon Xanthum Gum, for thickening
- Mix the spices, salt, and pepper together in a small bowl. Season both sides of chicken thighs with the seasoning mixture.
- In a large skillet, heat the butter and oil over medium heat, then add the chicken thighs to the pan. Cook until chicken thighs are cooked through and golden brown on both sides.
- Next, remove chicken thighs from pan and set aside. Add the mushrooms and chopped onion to the same pan and sauté for 2-3 minutes or until tender.
- Once the mushrooms and onions are cooked, add the crushed garlic and sauté for 1 minute. Don't let the garlic burn.
- Reduce heat to low and add the chicken broth, cream cheese and the parmesan cheese to the pan and mix well.
Simmer for 5 minutes or until all the cream cheese has melted into the sauce.
- After the cream cheese has melted into the hot broth add in the heavy whipping cream and bring back to a low simmer.
- When the sauce is hot and simmering, slowly sprinkle the Xantum Gum over the top of the sauce. Making sure to whisk or stir while you are adding in the Xantum.
- Simmer the sauce over medium heat until it thickens to your desired consistency. . This step generally takes about 8 to 10 minutes.
- Taste the sauce at this point to see if you need to add any further seasoning for your family's tastes. .
- Return chicken to the pan and simmer and bubble on low medium for another 10 minutes. Making sure to stir often while the sauce is simmering.
- Serve over cauliflower rice or zucchini noodles for a complete meal.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!