I’m waiting for snow to fall any minute now, which makes this chicken with mushroom sauce recipe the perfect meal for tonight. I make a variation of this in one way or another several times throughout the winter *Hello, Chicken Tetrazzini!* but this is a very simple version of a chicken and mushroom dish.

I used many ingredients that we already had on hand and if you’re all out of chicken, you can replace it with pork! The mushrooms and herby garlic sauce in this recipe inspired by Eliana Recipes makes any cut of chicken delicious.

Chicken with Mushroom Sauce

Ingredients

1 ½lbs (700g) Boneless Chicken Thighs*/Breasts (or Pork Chops)
1 tsp each Onion and Garlic Powder, Dried Thyme, Dried Rosemary, Paprika or Crushed Chili Pepper, Salt
2 Tbsps Olive Oil
3-4 cups Spinach, optional

*If you want to use bone-in chicken thighs, you will need to adjust cooking times as they will take longer.

Sauce:

1 Tbsp Butter
8 oz (250g) Brown, Cremini, Shiitake, OR Portobello Mushrooms, sliced
4 Garlic Cloves, minced (or 1 Tbsp minced garlic)
½-1 Tbsp Fresh Parsley, chopped (Or use a bit more if using dried)
1-3 tsp each Dried Thyme, Dried Rosemary
1 ½ cups Heavy Cream OR Coconut Cream/Half and Half/Evaporated Milk
½ cup Freshly Shredded Parmesan Cheese (if you can resist putting more)

Instructions

Slightly dry the chicken thighs with a paper towel. Season them with onion powder, garlic powder, thyme, rosemary, salt, and pepper.

In a large skillet, heat the olive oil over medium-heat and add the chicken thighs.

Cook for about 5-7 minutes until they are fully cooked keeping in mind to not overcrowd the chicken. We want to sear the chicken, not steam it. If your pan isn’t large enough, you can cook it in batches. Remove them from the skillet and set aside.

Sauce

In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until brown for about 5 minutes. Try not to stir them too often. Add the garlic and cook for another minute until fragrant then stir in the parsley, thyme, and rosemary. Pour in the cream and bring the mixture to a gentle simmer.

Add the shredded cheese, and stir until the cheese is melted and the sauce is smooth and creamy. Add the spinach if using and return the cooked chicken thighs to the skillet, spooning the sauce over them. Leave them to simmer for about 5 minutes.

Serve with rice, vegetables, salad or mashed potatoes, topped with a sprinkle of leftover herbs.

Leftovers and Storage

Store in an airtight container in the refrigerator for up to 3 days. If you need to freeze the dish, it’s better to freeze the chicken and mushrooms seperately then add fresh cream when you reheat it. It would be even better to reheat the dish on the stove so the sauce doesn’t split but if you’re lazy like I am when it comes to leftovers, the microwave will be fine.

Enjoy!

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