Creamy Chanterelle Sauce With Chicken The Whole Family Will Love

Name: Creamy Chanterelle Sauce With Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound or 3 medium chicken thighs (regular or boneless, skinless); 4 cup chanterelle mushrooms (washed, dried properly (important)); 3/4 cup heavy cream; 1/2 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; 1/2 of medium onion (diced); 1 tablespoon cornstarch; 1/2 teaspoon oregano (dried); 1/2 teaspoon garlic powder

Creamy Chanterelle sauce - the easiest, creamiest chicken thighs served with chanterelle mushroom sauce. This dish is full of rich flavors of mushrooms, chicken, cheddar, and simple seasonings.

top down shot of a white skillet with chicken thighs in creamy mushroom sauce

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Serve it over rice, or mashed potatoes, yellow rice or simply have it with a fresh green salad. Either way, you'll be full for the rest of the day.

Table of Contents

Ingredients
Before You Head Out
Recipe Card
Instructions Step By Step Photos
FAQs
Easy Creamy Recipes
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Ingredients

Chanterelle mushrooms - although I've used chanterelle mushrooms, this recipe will work with button or cremini mushrooms, which are accessible throughout the year. Or try my chicken thighs in creamy mushroom sauce instead.
Chicken - thighs work well but feel free to use chicken tenders, legs or chicken breast or cutlets.
Heavy cream - opt for either heavy cream or heavy whipping cream, both containing 30-36% fat content.
Broth - choose between vegetable or chicken broth; personally, I find chicken broth adds a richer flavor.
Onion and garlic - these ingredients infuse the sauce with robust flavor.
Cornstarch - to thicken the sauce, but you can leave it out and simmer the sauce for longer on low heat until it thickens.

Step by step photos can be found below the recipe card.

Chicken Thighs With Chanterelle Mushroom Sauce

Before You Head Out

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Recipe Card

Julia

Creamy Chanterelle Sauce With Chicken Thighs

5 from 5 votes

Creamy Mushroom Chicken Thighs - the easiest, creamiest chicken thighs served with chanterelle sauce. This dish is so full of rich flavors of mushrooms, chicken, cheddar and spices.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 3 portions

Course: Main Course

Cuisine: American

Calories: 414

Ingredients Method Nutrition Video Notes

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

Method

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.

Nutrition

Calories: 414kcal

Video

Notes

*salt - if using regular chicken or veggie stock be careful not to add much of salt. To be safe, better use low sodium stocks and salt to taste as needed.

**chicken/vegetable broth - add extra if you like more sauce, in the end, the amount is enough to have a thicker richer creamy chanterelle sauce but feel free to have some extra broth on hand if needed. Alternatively, add more water or cream.

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Instructions Step By Step Photos

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!

cook the chicken thighs in a skillet until crispy and golden brown

chanterelle mushrooms cooked with butter in a white pan

creamy chanterelle mushrooms cooking in a white pan

grated cheese on top of a mushroom sauce skillet

cooked chicken thighs in a pan with creamy mushrooms sauce

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

FAQs

How do you clean dirty chanterelles?

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.

What do you eat chanterelles with?

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.