Super Creamy One Pot Mushroom Chicken

Your Next Go-To ONE POT Chicken Dinner Recipe

The perfect dish to go with rice or pasta, this SUPER CREAMY pan-fried Mushroom Chicken Thigh recipe will be your next go-to weeknight dinner! When I’m looking for something quick, filling, and easy, this is the recipe! It’s a ONE POT RECIPE, so less dishes!

In one pot, you get protein AND vegetables; plus, it is also a perfect dish for meal prepping throughout the week. This chicken recipe will become your next go-to dinner recipe FOR SURE!

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Skin-on Chicken Thigh: Your Easy 20 Minute Dinner Hero

I love having chicken thigh stocked in my fridge and freezer at all times! It’s probably my favorite part of the chicken. Chicken thighs have great flavor and, they’re so versatile! Whether it’s a sizzling General Tso chicken, a comforting chicken noodle soup, or a hearty soy chicken rice bowl, the chicken thigh recipes options are endless and always delicious.

When deboned, the chicken become even more tender AND the cooking time decreases. If you can’t find boneless, skin on chicken thighs, It is super easy to debone chicken thighs at home. It takes an extra 2-3 minutes, and I show you HERE how I de-bone my chicken. .

The Easiest, Most Delicious Mushroom and Chicken Combo!

This chicken thigh recipe combines golden pan-fried chicken with a creamy mushroom sauce. The light dusting of cornstarch helps the sauce cling to the chicken thigh better. My favorite part about this chicken thigh recipe is actually the pan-fried chicken skin. It just adds SO MUCH FLAVOR to the dish!

The mushroom sauce is so delicious, yet deceptively simple. You can choose ANY mushroom you like, but I REALLY LIKE shiitake and cremini. You probably already have all the rest of the spices in your pantry, too. The garlic, onion, Italian seasoning, paprika, and onion powder gives it such an aromatic herb flavor. You might have to make extra pasta or rice…because you’ll be wanting MORE!

Mushroom Chicken Ingredients 

• 6 chicken thighs, boneless, skin on 
• ¼ cup of corn starch
• Salt and pepper 

Mushroom SAUCE

• 2 tbsp salted butter 
• ⅓ cup of heavy cream
• ½ cup of chicken stock 
• 1 onion, chopped 
• 2 tbsp garlic, minced 
• ½ tbsp Italian seasoning 
• 1 tsp onion powder – optional 
• 1 tbsp soy sauce 
• ½ tsp paprika 
• 2 cups of sliced mushroom, any will work, I used cremini and shiitake 
• 1 cup parmesan cheese 

1. Season the chicken with salt and pepper, and coat with a thin layer of cornstarch. 
2. In a pan, drizzle in oil, and turn the heat to medium-high. Once the pan is hot, add in the chicken, skin side facing down.
3. Pan-fry the chicken for around 3-4 minutes on each side or until the skin gets crispy and golden brown. Remove and set aside. 
4. In the same pan, add in butter, onion, garlic, and mushroom. Saute for 4-5 minutes or until the mushroom has softened and onion has become translucent 
5. Season with soy sauce, Italian seasoning, onion powder, and paprika. Mix and saute for another 1-2 minutes or until everything is combined. 
6. Add in chicken stock, cream, and parmesan cheese. Bring it to a simmer and keep mixing until the sauce has thicken. This should take around 2-3 minutes. 
7. Add back in the chicken, skin side facing up, drizzle the sauce over the chicken, and let the chicken cook on high heat with the sauce for another 2-3 minutes. 

Creamy One Pot Mushroom Chicken

By Tiffy Cooks

5 from 5 votes

This creamy 20 minute One Pot Pan Fried Mushroom Chicken recipe is going to be your next go-to chicken dinner recipe. Creamy mushroom sauce on pan-fried chicken thigh, amazing for a quick dinner or a packed lunch!

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Cook Time:20 minutes mins

Total Time:20 minutes mins

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: 20 Minute Recipes, chicken, chicken dinner, Chicken Recipe, chicken thigh, Creamy, dinner Ideas, easy dinner, easy one pot recipe, One Pot Dinner, one pot recipe

Servings: 6 servings

Calories: 608kcal

Ingredients

• 6 Chicken Thigh boneless, skin on
• ¼ cup corn starch
• Salt and pepper

SAUCE:

• 2 tbsp butter salted
• ⅓ cup heavy cream
• ½ cup chicken stock
• 1 onion chopped
• 2 tbsp garlic minced
• ½ tbsp Italian seasoning
• 1 tsp onion powder optional
• 1 tbsp soy sauce
• ½ tsp paprika
• 2 cups Mushrooms sliced, any will work, I used cremini and shiitake
• 1 cup Parmesan Cheese

US Customary – Metric

Instructions

• Season the chicken with salt and pepper, and coat with a thin layer of cornstarch.
• In a pan, drizzle in oil, and turn the heat to medium-high. Once the pan is hot, add in the chicken, skin side facing down.
• Pan-fry the chicken for around 3-4 minutes on each side or until the skin gets crispy and golden brown. Remove and set aside.
  
• In the same pan, add in butter, onion, garlic, and mushroom. Saute for 4-5 minutes or until the mushroom has softened and onion has become translucent
  
• Season with soy sauce, Italian seasoning, onion powder, and paprika. Mix and saute for another 1-2 minutes or until everything is combined.
• Add in chicken stock, cream, and parmesan cheese. Bring it to a simmer and keep mixing until the sauce has thicken, should take around 2-3 minutes.
• Add back in the chicken, skin side facing up, drizzle the sauce over the chicken, and let the chicken cook on high heat with the sauce for another 2-3 minutes.
  

Video

Nutrition

Serving: 1thighCalories: 608kcalCarbohydrates: 11gProtein: 39gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 222mgSodium: 646mgPotassium: 596mgFiber: 1gSugar: 2gVitamin A: 679IUVitamin C: 3mgCalcium: 242mgIron: 2mg

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