Chicken in a Creamy Mushroom Sauce

Tender chicken thighs simmered in a rich, creamy mushroom sauce with garlic, thyme, Parmesan, and lemon. A comforting one-pan chicken dinner that’s easy and elegant.

Prep Time15

Cook Time15

Total Time30

Servings:

Calories: 479kcal

Author: Lyuda @ Grace-Filled Kitchen

Equipment

Skillet or dutch oven

Ingredients

2 lb chicken thighs or chicken breasts sliced horizontally
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp olive oil
3 tbsp butter
1 onion finely diced
12 oz baby bella cremini mushrooms thinly sliced
4 garlic cloves minced
2 tbsp all-purpose flour
2 tbsp fresh thyme leaves roughly chopped
½ tbsp balsamic vinegar
½ cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
Juice of 1 small or medium lemon
¼ cup fresh parsley finely chopped for garnish
½ tsp salt or more to taste

Instructions

Season the chicken with kosher salt and black pepper.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook for 2–3 minutes per side, until cooked through. Remove and set aside.
Reduce heat to medium-low and add butter. Once melted, add onions and mushrooms. Cook for 5–7 minutes, stirring occasionally, until softened and golden.
Add garlic and cook for 30 seconds. Sprinkle in flour and stir continuously for 30 seconds to 1 minute to lightly toast.
Stir in thyme, balsamic vinegar, chicken broth, heavy cream, and Parmesan. Bring to a gentle simmer and cook 1–2 minutes until thickened.
Stir in lemon juice and adjust salt to taste. Return chicken and any juices to the pan and warm for 30–60 seconds.
Garnish with parsley and enjoy! Serve with rice, mashed, or roasted potatoes.

Notes

Chicken breasts should be sliced horizontally for even cooking.
Sauce thickens more as it cools.

Nutrition