Creamy Mushroom Chicken Thighs - the easiest, creamiest chicken thighs served with chanterelle mushroom sauce. This dish is full of rich flavors of mushrooms, chicken, cheddar, and simple seasonings.
This happens to be my favorite recipe with chanterelle mushrooms. I have also made delicious Chanterelle Mushroom Risotto that you must try after this one. Golden Chanterelles are usually not available all year so you must hurry if they are in season!
Serve it over rice, or mashed potatoes, or simply have it with a fresh green salad. Either way, you'll be full for the rest of the day.
Instructions
Season chicken thighs with salt and pepper (trim to remove excess fat from the sides and bottom if using chicken thighs with bones - personal preference).
Heat up vegetable oil over medium to high heat in a large skillet. Place the chicken and cook on high heat on each side until the skin becomes golden brown.
Reduce the heat to medium, close, and cook until chicken is cooked through. Use a kitchen thermometer to check the doneness of chicken - about 165 F.
When the chicken is done, remove from heat and set aside. In the same pan, melt 2 tablespoon butter and follow with chanterelle mushrooms.
While the mushrooms are cooking, make sure to remove some of the excess water from the mushrooms with a spoon.
When mushrooms are almost cooked through, make some space in the middle of the skillet and throw in diced onion (add in vegetable oil if needed). Stir well.
Follow with garlic powder, oregano, nutmeg, and broth. Stir in the cream and simmer for a few minutes.
Meanwhile, mix cornstarch with water in a small bowl. Add the mix to the skillet.
Add the cheese and keep stirring until the mushroom sauce thickens.
Return the chicken thighs to the pan and simmer for 2-3 minutes on low.
Garnish with oregano, and parsley and serve with your favorite garnish.
These creamy mushroom chicken thighs are perfect to be served with rice or boiled fried, mashed potatoes. Delicious!
Serving Suggestions
- Make it one pot/pan meal - by adding your fave boiled noodles, and pasta as soon as the sauce is ready.
- Pour the creamy mushroom chicken sauce over rice, potatoes, and quinoa, (great idea if using boneless chicken thighs) or simply serve the chicken with a bowl of fresh green garden salad. Yum!
- Mashed potatoes or cauliflower mash will also work amazingly here.
- Or serve simple - with steamed or sauteed veggies. Try our asparagus, cabbage steaks, or roasted beets and carrots.
FAQs
Chanterelles are pretty tricky to clean. As they grow in the ground, they often have grass and dirt on the top and on the stems. The process might take a while but it is worth it. Start by scraping larger spots of dirt from the mushrooms. When done, prepare a large bowl or pot with water and dip each chanterelle one by one and spot clean where you can. You can use a kitchen towel or small knife, or spoon for this. Don’t leave the mushrooms soaking in the water, they’ll absorb it very quickly and there’s not much to do with them anymore.
Repeat the process if needed. Transfer the mushrooms on a preferable bath towel (any towel that will soak the water in better) and leave them there for 20-30 minutes. After that, your chanterelles are ready for cooking creamy mushroom sauce.
Chanterelles are great for creamy mushroom sauces, pasta, and one of my favorite - risottos. In my childhood what we did after mushroom picking, is simply cook the chanterelles in a pan with butter and onion and serve with baked potatoes and sour cream. The aroma and flavor are absolutely irresistible.
Easy Creamy Recipes
- Chanterelle Mushroom Risotto
- Creamy Chicken Pasta In White Wine Sauce
- Creamy Mushroom Pasta with Truffle Oil
- Creamy Chicken Bacon And Spinach Pasta
Recipe
Creamy Chanterelle Mushroom Sauce Chicken Thighs
INGREDIENTS
- 1 pound or 3 medium chicken thighs (regular or boneless, skinless)
- 4 cup chanterelle mushrooms (washed, dried properly (important))
- ¾ cup heavy cream
- ½ cup sharp cheddar cheese (grated)
- 1 teaspoon salt* (or to taste)
- ½ teaspoon black pepper
- pinch of nutmeg (grated or powder)
- 1 cup chicken or veggie broth**
- olive oil (for cooking)
- 2 tablespoon plain unsalted butter
- ½ of medium onion (diced)
- 1 tablespoon cornstarch
- ½ teaspoon oregano (dried)
- ½ teaspoon garlic powder
INSTRUCTIONS
- Season chicken thighs with salt and pepper (trim to remove excess fat from the sides and bottom if using chicken thighs with bones – personal preference).
- Heat up vegetable oil over medium to high heat in a large skillet. Place the chicken and cook on high heat on each side until the skin becomes golden brown. Reduce the heat to medium, close, and cook until chicken is cooked through. Use a kitchen thermometer to check the doneness of chicken – about 165 F.
- When chicken is done, remove from heat and set aside. In the same pan, melt 2 tablespoon butter and follow with chanterelle mushrooms.
- While mushrooms are cooking, make sure to remove some of the excess water from the mushrooms with a spoon. When mushrooms are almost cooked through, make some space in the middle of the skillet and throw in diced onion (add in vegetable oil if needed). Stir well.
- Follow with garlic powder, oregano, nutmeg, and broth. Stir in the cream and simmer for few minutes. Meanwhile, mix cornstarch with water in a small bowl. Add the mix to the skillet.
- Add the cheese and keep stirring until the mushroom sauce thickens.
- Return the chicken thighs to the pan and simmer for 2-3 minutes on low.
- Garnish with oregano, parsley and serve with your favorite garnish.
Video
NOTES
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia
What a delicious way to use chanterelles!
Kathy
I will make this on the wknd. I will add my garden fresh chopped tomatoes on top. It will really add flavor to this already flavorful dish!
Julia | The Yummy Bowl
thank you Kathy, enjoy, it sounds so delicious!