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Chicken with mushrooms on a plate.

Easy chicken with mushrooms recipe

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AuthorMilena M
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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Prep Time15 minutes
Cook Time50 minutes
Servings4 people

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

  1. 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.
  2. 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
  3. 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
  4. 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
  5. 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.
  6. Add the garlic, thyme, and rosemary and cook for one more minute.
    1 teaspoon thyme, ½ teaspoon rosemary
  7. Now, add the sliced mushrooms and cook them until soft, about 5 minutes.
  8. 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
  9. 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.