Creamy One-Pot Mushroom Chicken Recipe Easy and Perfect with Fresh Thyme
A cozy, creamy one-pot mushroom chicken dish with fresh thyme that delivers rich, earthy flavors and tender chicken in under 40 minutes. Perfect for comforting weeknight dinners or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on, about 1.5 pounds / 700g)
- 8 ounces cremini or button mushrooms, sliced (225g)
- 4–5 fresh thyme sprigs
- 3 garlic cloves, minced
- 2 medium shallots, finely chopped
- 1 cup heavy cream (240ml)
- 1 cup chicken broth (240ml), homemade or low-sodium store-bought
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. (5 minutes)
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crispy. Flip and cook for another 4 minutes. Remove chicken from the pan and set aside. (10-12 minutes)
- Reduce heat to medium. Add butter to the pan. Once melted, add shallots and garlic, stirring until translucent and fragrant, about 2 minutes. Add sliced mushrooms and cook until softened and browned, around 5-6 minutes. (8 minutes)
- Sprinkle flour over the mushrooms and stir well to coat. Cook for 1 minute to remove raw flour taste. Slowly pour in chicken broth while stirring to avoid lumps. Let it simmer and thicken slightly, about 3-4 minutes. (5 minutes)
- Lower heat to medium-low. Stir in heavy cream and fresh thyme sprigs. Let the sauce gently bubble until it thickens further, roughly 5 minutes. Taste and adjust seasoning with salt and pepper. (5 minutes)
- Nestle the seared chicken thighs back into the creamy mushroom sauce, skin side up. Cover loosely and simmer on low heat for 10 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C). (10 minutes)
- Remove thyme sprigs. Spoon sauce generously over the chicken and garnish with extra fresh thyme or chopped parsley if desired. (2 minutes)
Notes
If the sauce gets too thick, add a splash of broth or cream to loosen it before serving. Keep heat medium-low during simmering to prevent cream from curdling. For gluten-free, substitute all-purpose flour with almond flour or use cornstarch slurry. For dairy-free, use coconut cream instead of heavy cream and olive oil instead of butter. Avoid overcrowding the pan to ensure proper searing.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sugar: 2
- Sodium: 400
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 8
- Fiber: 1
- Protein: 30
Keywords: creamy chicken, mushroom chicken, one-pot recipe, fresh thyme, easy dinner, comfort food, weeknight meal