This chicken dinner truly is a winner winner. Between the crispy skin on the perfectly roasted chicken thighs to the decadent but simple creamy mushroom sauce flavored with fresh thyme… oh boy. Are you in for a treat! This recipe is easy to make and is sure to be a crowd pleaser, whether you’re making a weeknight dinner for your family or cooking for a special occasion. I served this over cooked whole wheat pasta- the sauce coated every delicious bite. It would be great served on its own, or over rice, mashed potatoes, or even with a good loaf of crusty bread. Here’s how to make this recipe for creamy chicken and mushrooms, including tips for getting the most flavor in the sauce and how to get super crispy skin on the chicken thighs.
How to make creamy chicken and mushrooms
There are two parts to this recipe: cooking the chicken, and cooking the sauce. In the end, everything is all combined together. Here’s how to do it.
How to make the chicken
How to make the creamy mushroom sauce
Once you’re done making the sauce and the chicken has fully cooked, add the chicken back into the skillet with the sauce, along with a spoonful or two of the juices from the bottom of the roasting pan. Behold: creamy chicken and mushrooms, in all its glory.
What kind of skillet to use
I used a stainless steel skillet to make this- specifically, this Calphalon TriPly 12-Inch Skillet. I use stainless steel for almost any meal like this that includes a pan sauce. You could also use a cast iron skillet or a nonstick skillet if you prefer. Regardless of the type, make sure it’s big. This is so you can cook the chicken thighs without them touching, and there’s enough surface area to brown the mushrooms. I recommend a 12-inch skillet, but a 10-inch may work if that’s all you have.
How to make this whole meal in one pan
As an alternative to roasting the chicken thighs on a baking sheet, you can actually roast them right in the skillet! First, make sure your skillet is oven proof. This is important. When you are done searing the chicken skin-side down in the skillet, flip them, turn off the heat, then stick the whole skillet in the oven and roast according to the directions. Once the chicken is done cooking, remove it to a plate and make the sauce directly in the pan. Be sure to cover the handle of the skillet with a handle cover after it comes out of the oven. I’ve accidentally burned myself countless times from forgetting its hot (ouch!).
How to use boneless skinless thighs or breasts
I recommend bone-in skin-on chicken thighs for this recipe simply because they’re CHEAP and DELICIOUS. Especially if you’re making BBQ chicken. But if you want to lighten it up a bit, you can use other cuts.
To use boneless, skinless chicken thighs, I recommend cooking them on both sides in the skillet until they’re completely done (about 6-8 minutes on each side), then removing to a plate, making the sauce in the skillet, and transferring them (and their juices) back into the skillet. If you want to use boneless, skinless chicken breasts, I recommend using chicken breast cutlets (which are thinner) and using the same method as boneless skinless thighs (be careful not to overcook them!).
Other chicken and pan sauce recipes
20-Minute Honey Mustard Chicken Chicken Piccata with Lemon Butter Caper Sauce Crispy Honey Buffalo Chicken Thighs
Other recipes with mushrooms
Healthy Chicken and Mushroom Stroganoff Tuna Casserole from Scratch Salisbury Steak with Mushroom Gravy One-Pot Orzo with Mushrooms, Brown Butter, and Thyme Creamy Mushroom, Chicken, and Wild Rice Soup Stuffed Portobello Mushrooms
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