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Chicken Creamy with Mixed Mushrooms

Packed with flavour, this sauce is everything to make chicken thighs yummier.
It’s been six years now that I have been collecting herbs and spices. I love to see them string my kitchen to be the centerpieces. Although fresh herbs are great, especially if they are seasoned, you can find them in the local farm store and supermarkets.
I decided to cook these chicken thighs with cream and mixed frozen mushrooms since I needed to finish the pouch I opened in my previous recipe for lunch. Yes, I am fond of eating heavy lunches. I mean complete from appetizer-first-second-salad desserts to coffee. I live in Italy, so the last thing to end the meal is coffee and just like that. I go to a lighter like soup or teas for dinner, and I wake up happy to start a new day.

Difficulty: Medium
Preparation:15 mins
Cooking: 30-45minutes
Suitable for: 2 – 3 people

Ingredients for the chicken:

600g boneless skinless chicken thighs (around 3-4 fillets)
½ teaspoon each onion powder and garlic powder
½ teaspoon each of dried thyme and rosemary
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoon olive oil

For the sauce:

1 tablespoon butter
250g mixed frozen mushrooms
2 cloves minced garlic
1 tablespoon dried parsley (fresh is also good)
½ teaspoon each of dried thyme and rosemary (adjust to your taste)
200ml cooking cream
¼ cup grated parmesan cheese


1. Make sure chicken is clean and dry by patting with a towel and trimming excess fat.
2. Combine the garlic, onion powder, herbs, salt, and pepper
3. Season the chicken evenly with the powder mixed
4. Heat olive oil ì in the pan over medium-high and sear the chicken until browned on each side for about 8 minutes depending on thickness.
5. Transfer to a plate and set aside.
6. In the same pan, melt the butter and the mushrooms cook until soft for about 3 minutes.
7. Add the garlic, parleys, thyme, and rosemary, sauté for about 1 minute.
8. Add the cream, stir smoothly, bring to boil, reduce the heat, and continue cooking until the sauce slightly thickens.
9. Add the parmesan cheese, stir, and allow it to melt through the sauce for about 1 minute while occasionally stirring to avoid burning.
10. Put back the chicken to the pan. Taste test and season with salt and pepper to your desired taste.
11. Garnish it and violà!!

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