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.
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.
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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.
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Recipe Card
Creamy Chanterelle Sauce With Chicken Thighs
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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
ADD YOUR OWN PRIVATE NOTES
NUTRITION
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!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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.
NW MiMi
I made this tonight and it was delicious! I followed the recipe exactly as written. My husband said that he thought some white wine would be a nice addition to the sauce. Next time, I might try 1/2 cup white wine and 1/2 cup broth.
Julia
This sound delicious! Thank you dear!
Mary
Made this last night and it was so delicious ! Used chicken breasts and regular white button mushrooms as they were what I had in the house.
We could have drunk the sauce in a cup, it was that good. Thanks for the great recipe !
Kyliekene
This turned out so good! I made it with pasta. The cream sauce allowed the delicate flavour to the chanterelles to come through. Will make it again!
SammyD
ah, gotcha. will do. thanks!
Ron_the_critic
While I appreciate the simplicity of the recipe, there's a significant oversight in not discussing the quality of chicken thighs used. For those of us who value the source of our ingredients, free-range or organic options make a considerable difference in both flavor and texture. Perhaps this could be addressed in future recipes?
BettyLuvFood
Just wanted to drop a comment saying how much I adore this recipe! Made it for dinner last night and it was a hit. The sauce is to die for! Great job, Julia!
Zack Turner
Every time I see 'easy' and 'creamy' in a recipe title, I brace myself for a letdown. But this actually looks doable. Gonna give it a shot with some skepticism.
Julia
thanks Zack, you'll love this!!!
Clara Belle
Loving the sound of this creamy chanterelle sauce! Quick question, Julia: can I substitute dried chanterelles if fresh ones aren’t available, or would that compromise the flavor too much?
Marty Cooks
Clara, tried with dried once, just make sure to soak them well. Worked out pretty ok for me.
Julia
Clara I haven't tried it with dried ones, let me know how it goes!
Kathrine Moore
Love this recipe!!!! I used morel mushrooms because they are my favorite. Only thing I changed was I sautéed the mushrooms in a cast iron pan and then did the onions (I like them carmelized) Added the onions, mushrooms, and chicken to the cream sauce and served with mashed potatoes. Very tasty!!! Thank you!!!
Julia | The Yummy Bowl
this sounds delicious! thank you Katherine!
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!
Julia
What a delicious way to use chanterelles!