Creamy Chanterelle 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.
This happens to be my favorite recipe with chanterelle mushrooms. I have also made a killer and super creamy Chanterelle Mushroom Risotto that you must try after this one. Chanterelles are usually not available all year so you must hurry if they are in season!
A seriously very delicious pot of chicken thighs in mushroom sauce. The chanterelle sauce is good on its own, but to make it a proper wholesome meal I've added chicken thighs and some spices for more flavor.
Serve it over rice, mashed potatoes, or simply have it with a fresh green salad. Either way, you'll be full for the rest of the day.
Chicken thighs simmered in creamy chanterelle sauce will become even juicier than they are. Just try it for yourself!
Let's dive right in!
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.
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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.
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, pasta as soon as the sauce is ready.
- Pour the creamy mushroom chicken sauce over Rice, Bulgur, Potatoes, 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.
FAQ
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
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Creamy Mushroom Chicken Thighs
INGREDIENTS
- 1 lb or 3 chicken thighs (regular or boneless, skinless)
- 4 cup chanterelle mushrooms (washed, dried properly (important))
- ¾ cup heavy cream can use lactose-free
- ½ cup sharp cheddar cheese (grated)
- 1 teaspoon salt* (or to taste)
- ½ teaspoon pepper
- pinch of nutmeg (grated or powder)
- 1 cup chicken or veggie broth**
- olive oil for cooking
- 2 tablespoon plain unsalted butter
- ½ onion, medium (diced)
- 1 tablespoon cornstarch
- ½ teaspoon oregano (dried)
- ½ tsp 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.)
Need a different visual? This recipe is also available as a story!
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Julia
What a delicious way to use chanterelles!