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.
Servings: 4
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 serve warm.
Notes
- Chicken breasts should be sliced horizontally for even cooking.
- Sauce thickens more as it cools.