This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

Chicken thighs in mushroom sauce are cozy, simple, and made completely from scratch. No canned soup here. The chicken sears until golden, then bakes with mushrooms, shallots, garlic, and thyme until tender and juicy. White wine and broth build the sauce, and a swirl of cream at the end makes it silky and perfect for spooning over mashed potatoes or fluffy white rice.

Golden-brown chicken thighs in creamy sauce in casserole, spoon pouring sauce.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Here’s Why This Chicken in Mushroom Sauce Recipe Works

Bone-in thighs stay juicy: Skin-on, bone-in cuts hold onto moisture and stay tender through the oven braise.

One pan, start to finish: Sear, simmer, and roast all in the same pan for better flavor and easy cleanup.

Mushrooms build the sauce: They soak up the wine and broth, turning golden, savory, and rich.

Naturally reduced sauce: Wine, broth, and thyme slowly cook down in the oven until the flavors concentrate. The mushrooms add depth, and a final splash of cream makes it silky enough to spoon over potatoes, rice, or crusty sourdough bread.

Chicken with mushrooms in sauce over mashed potatoes, green beans in background.

If you enjoy this dish, try my chicken thighs with white wine sauce. Another from-scratch favorite with tender chicken and a silky, flavor-packed pan sauce.

Recipe Tips

Use an oven-safe skillet: Cast iron or stainless steel both work. Just be sure it can move from stovetop to oven.

Pat chicken dry first: A dry surface means better searing and crisp, golden skin.

Let mushrooms sit: Resist the urge to stir so they can caramelize and develop flavor.

Add cream gently: Stir it in after baking, off direct heat, to keep the sauce smooth.

Choose your mushrooms: Cremini, button, or shiitakes all work. Slice about ¼-inch thick for even cooking.

Don’t rush the sear: Give the chicken time to turn golden before flipping. Moving it too soon will tear the skin.

Deglaze well: Scrape up the browned bits after adding wine; they’re what make the sauce rich and flavorful.

Chicken broth. You can use homemade chicken broth or store-bought.

Check doneness with a thermometer: Chicken thighs are best at 175°F so it will be juicy and tender.

Rest before serving: Let the chicken sit for 5–10 minutes after baking so the juices settle.

For another cozy one-pan dinner, try my chicken thighs in tomato sauce. It’s braised until tender in a rich, savory sauce that’s perfect with bread or pasta.

Chicken thighs in creamy mushroom sauce, skillet, garnished with herbs.
The sauce gets an intense flavor from the added white wine

Chicken and Mushroom Sauce

This chicken thighs in mushroom sauce recipe is cozy, flavorful, and made completely from scratch, no canned soup shortcuts. It comes together in one pan for a dinner that feels comforting and a little special. Serve it with potatoes, rice, or plenty of bread to soak up every drop.

Plate of chicken, mashed potatoes with gravy, herbs, and green beans.
This is an easy, weeknight dinner.

Pin this now to find it later!

Pin It
Golden-brown chicken thighs in creamy sauce in casserole, spoon pouring sauce.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
4.72 from 7 votes

Chicken Thighs in Mushroom Cream Sauce

By Pat Nyswonger
An easy weeknight dinner. Meaty chicken thighs in a creamy mushroom sauce. Serve it with rice or mashed potatoes to spoon the rich sauce over.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
Save Pin Comment Print
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 tablespoon olive oil
  • 4 bone-in chicken thighs
  • 2 tablespoons butter
  • 10 ounces fresh mushrooms, sliced (see notes)
  • ¼ teaspoon salt
  • Pinch ground black pepper
  • 1 shallot, chopped
  • 3 garlic cloves, grated or crushed
  • 2 cups dry white wine
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 2 tablespoons Fresh thyme

Instructions 

  • Preheat the oven to 350°F. Season the chicken thighs with salt and pepper.
  • Heat the oil in an ovenproof skillet set over high heat. Add the chicken skin-side down and sear to a golden brown on each side. Transfer the chicken to a plate and reserve. Pour off the excess oil in the skillet.
  • Reduce the heat to medium-high and melt the butter in the skillet and add the mushrooms and sprinkle with salt and pepper. Cook for 4-5 minutes, stirring occasionally until the mushrooms become light brown.
  • Add the chopped shallot and cook until the shallot is translucent, about 1 minute. Stir in the garlic and cook until the garlic is soft and fragrant.
  • Add the wine and simmer for 2-3 minutes to burn off the alcohol, scraping up the bits from the bottom. Stir in the chicken broth and thyme leaves.
  • Place the reserved chicken thighs back into the skillet, cover with a lid and transfer to the oven. Bake for 45 minutes.
  • Transfer the skillet from the oven, push the chicken to the side and stir the cream into the sauce. Serve with mashed potatoes or rice.

Notes

Chicken cut: This recipe uses bone-in, skin-on thighs. You can swap boneless thighs, but reduce the bake time to avoid overcooking.
Check doneness: Chicken thighs are best cooked to 175°F. The extra heat breaks down connective tissue, leaving the meat juicy, tender, and easy to pull from the bone.
Skillet choice: Use an oven-safe pan like cast iron or stainless steel so you can sear and bake in the same dish.
Serving suggestion: Pasta, rice, or bread are ideal for soaking up the sauce.
Storage: Leftovers keep in the fridge for 3–4 days. Reheat gently on the stove so the cream doesn’t separate.

Nutrition

Serving: 1serving, Calories: 593kcal, Carbohydrates: 11g, Protein: 34g, Fat: 38g, Saturated Fat: 16g, Polyunsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 217mg, Sodium: 652mg, Fiber: 2g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

You May Also Like

4.72 from 7 votes (7 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. Joe says:

    What if you don’t have a skillet that you can cover and/or don’t feel comfortable putting it in the oven?

    Reply
    1. Dahn Boquist says:

      No problem. When you get to step 7, transfer everything to an oven-proof baking dish and place it in the oven. Thanks for the question.

      Reply
    2. Joe says:

      @Dahn Boquist, I appreciate you. That’s what I was thinking but wanted to ask the expert.

      Can’t wait to try this recipe.

      Reply
      1. Dahn Boquist says:

        Thank you, enjoy the dinner!

        Reply
  2. Jeff the Chef says:

    Chicken and mushrooms go so perfectly together. I could really go for that creamy sauce.

    Reply
    1. Pat Nyswonger says:

      Thank you, Jeff

      Reply
  3. angiesrecipes says:

    So flavourful and yummy…that creamy sauce is definitely the star here!

    Reply
    1. Dahn Boquist says:

      Thanks Angie, it is definitely flavorful!

      Reply