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

Creamy Chanterelle Mushroom Sauce Chicken Thighs

Julia | The Yummy Bowl
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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 3 portions
Calories 414 kcal


  • 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


  • 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.



*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.



Calories: 414kcal
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