For a delicious, simple-to-make lunch or dinner, this chicken with mushrooms is the perfect choice. The chicken is pan-seared until golden brown and simmered in a creamy herbal mushroom sauce. You can serve it with fresh bread to soak up the sauce, mashed potatoes, or rice.
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Why you’ll love this recipe
Whether you are looking for an easy midweek dinner or a weekend meal, this chicken with mushrooms should be on your list. You don’t need any special skills to make it or any unusual ingredients. I make it even easier for you with step-by-step photos and directions to follow.
It’s a satisfying meal perfect for the whole family. It can be served as is with slices of fresh sourdough bread to dip into the sauce, or you can make mashed potatoes or rice depending on your preferences.
Ingredients notes
Chicken. Use any part of the chicken you prefer.
Sour cream. It adds creaminess and flavor to the sauce.
White button mushrooms. They are easily accessible, delicious, and inexpensive. Use any other variety you like.
Chicken stock. It adds extra flavor, but even using water instead will still be delicious.
How to make chicken with mushrooms
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Chop the garlic, onion, and parsley, and slice the mushrooms.
Step 2: Season the chicken and sauté it on each side until golden brown.
Step 3: Sauté the onion until soft, then add the garlic and herbs.
Step 4: Add the mushrooms and cook until soft.
Step 5: Mix in the sour cream or heavy cream and cook for a few minutes, then add the chicken stock or water.
Step 6: Add the chicken, lower the heat, and cover with a lid. Cook for 30 more minutes. Towards the end of cooking, sprinkle fresh chopped parsley, cover, and finish cooking. Serve and enjoy.
Additions and substitutions
I always suggest following the recipe’s exact ingredients and directions. Be careful substituting or adding many ingredients, as this can change the flavor profile or texture.
Instead of sour cream, you can use heavy cream (whipping cream) or even thick coconut milk. White button mushrooms can be substituted for any other type of mushroom of your choice.
Storage and reheating
Store any leftover chicken with mushrooms in an airtight container in the fridge for up to 3 days. Reheat in a skillet over the stovetop until warm or in the microwave if you prefer. You can freeze individual portions in freezer-safe bags or jars. Defrost overnight in the fridge or at room temperature.
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Easy chicken with mushrooms recipe
Ingredients
- 150 grams yellow onion
- 4-5 garlic cloves
- A handful of fresh parsley
- 450 grams white button mushrooms, or any other type of mushrooms, 16 oz
- 1 ½-2 teaspoons salt, or to taste
- ½-1 teaspoon black pepper, or to taste
- 4 chicken thighs
- 4 drumsticks
- 2 tablespoons vegetable oil or butter
- 1 teaspoon thyme, dry or fresh
- ½ teaspoon rosemary, dry or fresh
- 90 grams sour cream or heavy cream, ⅓ cup
- 250 ml chicken stock or water, 1 cup
Instructions
- I highly recommend before starting with the recipe, read the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
- Chop the onion, garlic, and parsley. Slice the mushrooms. Set aside.150 grams yellow onion, 4-5 garlic cloves, A handful of fresh parsley, 450 grams white button mushrooms, or any other type of mushrooms
- Season the chicken with 1 teaspoon salt and ¼-½ teaspoon black pepper.1 ½-2 teaspoons salt, or to taste, ½-1 teaspoon black pepper, or to taste, 4 chicken thighs, 4 drumsticks
- In a skillet over medium to high heat, add the oil or butter. As soon as it's hot, carefully place the chicken skin side down. Let it cook about 5 minutes on each side until golden brown. Transfer the chicken to another dish while cooking the other ingredients.2 tablespoons vegetable oil or butter
- In the same skillet, add the chopped onion and cook over medium heat until it's soft and starts to brown. Make sure to scrape the chicken bits stuck to the skillet, which gives extra flavor.
- Add the garlic, thyme, and rosemary and cook for one more minute.1 teaspoon thyme, ½ teaspoon rosemary
- Now, add the sliced mushrooms and cook them until soft, about 5 minutes.
- Add the sour cream or heavy cream, ½-1 teaspoon salt, and ¼-½ teaspoon black pepper. Mix everything and then add the chicken stock or water.90 grams sour cream or heavy cream, 250 ml chicken stock or water
- Return the chicken to the sauce, turn the heat to low, cover with a lid, and let it simmer for 35-40 minutes. Remove from the heat, sprinkle the chopped parsley over the top, cover with the lid, and let it sit for a few (5-10) minutes. Serve and enjoy!
Notes
- For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.