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5 from 9 votes

Creamy Chicken and Mushrooms

This Creamy Chicken and Mushrooms recipe is easy and delicious. Bone in chicken thighs are pan roasted and smothered in the most delectable creamy mushroom sauce made from scratch (no cream of mushroom soup here!). A simple yet elegant meal perfect for company.
Course Dinner, Main Course
Cuisine French
Keyword Chicken and Mushrooms, Creamy Chicken
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 1037kcal
Author Kathy McDaniel


  • 8 bone-in, skin-on chicken thighs
  • Salt to taste
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 2-3 tablespoon olive oil
  • 2 tablespoons butter
  • 12 ounces white button or cremini mushrooms, stems removed and sliced
  • 4 garlic cloves, thinly sliced
  • 1 cup dry white wine (Chardonnay or Pinot Grigio work well)
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 2 tablespoons butter at room temperature
  • 2 tablespoons all-purposed flour
  • 1/4 cup heavy cream


  • Preheat the oven to 350 degrees Fahrenheit.
  • Pat the chicken dry with paper towels. Season the chicken pieces with salt on both sides.
  • In a medium shallow bowl, mix together the flour, garlic powder, ground black pepper and Italian seasoning. Dredge the chicken in the flour mixture one by one.
  • Heat the oil in a large heavy skillet over medium-high heat. Brown the chicken skin side down first for about 4-5 minutes or until golden brown. Flip the chicken and brown the other side for about 3 minutes. Remove the chicken to a plate. You may need to do this in batches not to overcrowd the skillet. Continue until all the chicken is browned adding extra oil if needed.
  • In the same skillet melt the butter and add the mushrooms and garlic. Cook stirring occasionally for about 5 minutes or until the mushrooms look soft and a bit golden. Add the white wine and bring to a boil. Cook for about 2 minutes scraping the brown bits from the bottom of the skillet. Add the chicken stock and salt and bring to a simmer. Return the chicken to the skillet and cover.
  • Bake for about 30 - 35 minutes or until the chicken is cooked through (internal temperature should reach 165 degrees on an instant-read thermometer). Remove from the oven.
  • Remove the chicken to a plate. With a fork, mash the remaining 2 tablespoons of butter with the 2 tablespoons of flour. Add the mixture to the skillet and simmer stirring frequently over medium-low heat for about 4 minutes. Stir in the cream and simmer for about 2 more minutes. Adjust seasoning to your taste. Return the chicken to the pan. Serve hot.


Calories: 1037kcal | Carbohydrates: 26g | Protein: 55g | Fat: 73g | Saturated Fat: 24g | Cholesterol: 337mg | Sodium: 799mg | Potassium: 1080mg | Fiber: 1g | Sugar: 4g | Vitamin A: 795IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 3.9mg