Chicken Thighs With Creamy Mushroom Sauce

Chicken Thighs With Mushroom and Wine Sauce
Diana Rattray
Ratings (14)
  • Total: 63 mins
  • Prep: 18 mins
  • Cook: 45 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
511 Calories
31g Fat
21g Carbs
35g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These budget-friendly chicken thighs make a tasty topping for hot cooked rice, noodles, or pasta. The dish calls for chicken thighs, but feel free to use boneless chicken breasts for a lighter meal.

Garlic and parsley are the simple seasonings in the mushroom sauce. Don't let the richness of the sauce deceive you. Chicken stock, dry white wine, and cream or half-and-half are the sauce components, making it lighter than it tastes.



Steps to Make It

Sprinkle chicken thighs with seasonings.

In a large skillet or sauté pan over medium heat, heat the oil and butter.

Add chicken and cook, turning, until browned. Remove to a plate and set aside.

Add mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned.

Add the garlic and cook for 1 minute longer. Stir in flour until blended. Stir in chicken broth and wine until blended.

Add chicken back to the skillet, cover, reduce heat to low, and cook for 20 to 30 minutes, or until chicken is cooked through and tender.

Stir in the cream and parsley and heat through.

Serve with rice or potatoes.