These Chicken Thighs with Creamy Mushroom Sauce feature pan-seared chicken thighs, served with golden mushrooms in a creamy lemon and tarragon sauce. Classically delicious!
This Chicken Thighs and Creamy Mushrooms is a simple, but always satisfying meal. Pan seared bone-in/skin-on chicken thighs, served alongside lots of creamy, golden mushrooms, flavoured with a bit of tarragon and lemon.
This dish can be made in one pan, but make it twice as fast by using two skillets. Brown the chicken in one, while the mushrooms brown in another. Pop the chicken in to the oven while you finish the mushroom sauce, then bring it all together in one pan.
Use whatever mushrooms you like. I love sliced creminis, with some larger mushrooms simply cut in half, thrown in. The different sizes makes the pan a little more interesting.
While there’s cream in this dish, there’s very little of it, so don’t hesitate to use it if you have some on hand. If you don’t, simply use a lighter cream and increase the amount of flour, so that the sauce thickens up nicely.
Get the Recipe: Chicken Thighs and Mushrooms Skillet
- 5 (5) bone-/skin-on chicken thighs
- Olive oil
- 1 8oz (510.29 g) tray sliced cremini or white button mushrooms
- 6 (6) whole mushrooms, cut in half
- 1/2 (0.5) onion, sliced
- 1 clove (1 clove) garlic, minced
- 1/4 cup (60 ml) white wine, (or chicken stock)
- 2 tsp (9.86 g) white flour, (increase to 1 Tbsp. if using lighter cream)
- 1/3 cup (79.33 ml) heavy cream
- 1 tsp (4.93 ml) Fresh tarragon leaves, to taste (or 1/2-1 tsp. dried tarragon)
- Juice from 1/2 a lemon
- Salt and freshly ground pepper
- Preheat oven to 375F.
- For quickest preparation, heat a splash of olive oil in each of two frying pans over medium-high heat. Sear chicken until golden brown in one frying pan and brown mushrooms in the other. Alternately, using only one frying pan, sear the chicken first, then brown the mushrooms while the chicken is in the oven.
- Transfer seared chicken to a baking sheet, then place in the preheated oven for 20 minutes.
- Meanwhile, in other pan, brown mushrooms. Add onion and cook, stirring, until onion is softened. Add garlic and cook an additional 30 seconds or so. Add wine (or chicken stock) and allow to cook until the alcohol has thoroughly cooked off and most of the liquid has disappeared, about 2 minutes. Stir in flour, then cream, tarragon and lemon juice. Taste and season generously with salt and pepper, as needed. Return chicken to pan with mushroom sauce. Cook chicken in sauce for a few minutes, then serve. Serve over rice or mashed potatoes.
All your chicken dishes are spot on. I made this Friday night and turned out very well I used steam rice.
So glad you enjoyed it, Pat :) Thanks!
Made this for dinner tonight. It was very good. I made extra mushroom gravy which was nice for the leftovers.
Glad you enjoyed it, Donna :) Thanks so much!
Can you substitute Full fat coconut milk for the heavy cream?
Hi Gina, as long as you don’t mind the addition of the coconut flavour, it should work just fine.
What is “chicken stocand”? :) (Instructions – point 4)
You suggest “Be sure to read the “Cook’s Notes” in the original post”. It would be helpful to add a link to those notes.
Hi Anthony, sorry it should be “chicken stock”. I’ve fixed that on the recipe card. As for the Cook’s Notes, they appear on the same page as the recipe (scroll up :)
I can’t seem to find the temperature you set the oven to? thanks
Sorry Barbara. It should be 375F. Thanks for the heads up. I will add to the recipe right now!
Mushrooms and chicken! Such a tasty Fall combo. This is so tasty looking, Jennifer! In the last year I have started eating more chicken thighs and love them. So flavourful.
You and I have the same taste in cookware too – I found that same pan last year in an antiques shop here. I have yet to use it though. Love it!
Thanks Robyn and yes, I’m enamoured with graniteware lately and I keep seeing it everywhere I go, so I just have to buy it ;)
I made this for dinner last night and report…FANTASTC!
The mushroom sauce is sensational and as it simmers emits a wonderful fragrant aroma.
The addition of lemon bumps it up that extra notch. I must remember to serve a small wedge on presentation, as you did, to reinforce ‘with all the senses’ this deliciousness.
For leftovers tonight, I am thinking of adding a bit more liquid to the sauce, taking the chicken off the bone and create a pasta sauce.
Many thanks for this recipe.
So glad you enjoyed it and I agree, the touch of lemon really makes a big difference in the dish. You pasta plan for the left-overs sounds perfect :)
My husband is mushroom obsessed, so he is going to freak out over this dish, Jennifer! Seriously, this looks AMAZING! Super creamy and ultimately delicious! Those chicken thighs just look out of this world! YUM! Cheers!!
Thanks Cheyanne. He will love this one. It’s all about the mushrooms!
Nobody does chicken thighs like you do Jennifer!
Thanks Sue. Love a good thigh :)
This looks absolutely fabulous, those creamy mushrooms just make the dish!
Thanks Sara. A great dish for mushroom lovers, for sure :)
I just love these simple one pan dishes. With mushrooms and wine – this must be a dinner favorite. Love it!
Thanks Tricia and yes, sometimes the simple ones are the best :)
As the saying goes Jennifer…”winner, winner, chicken dinner!” My husband Tom and I will be making this one ASAP. Wish I could scoop that juicy piece right off my screen!
Thanks so much, Mary Ann. This is such a simple dish, but it’s hard to beat chicken and mushrooms :)