Italian Creamy Chicken Mushroom Recipe

If you are looking for a simple meal to impress, this chicken mushroom recipe is the one for you - ready in only 40 minutes! Juicy, bone-in chicken thighs are seared in a lightly seasoned flour coating, then your favorite mushrooms are cooked with celery and carrots.

As you can imagine, these delightful ingredients are then all brought together by heavy cream, making this dish irresistible! Serve it with mashed potatoes without milk, perfectly boiled white rice, or steamed broccoli for a complete meal.

This Italian-style juicy chicken and mushroom dish is colorful, flavorful, and so filling; perfect if you are looking for new recipes for Thanksgiving!

Chicken, mushrooms, carrots, celery, and heavy cream are the main ingredients in volume, however, vegetable broth, sage, black pepper, olive oil, and salt enhance every single bite you take.

That's it, those are all the ingredients you will need for this amazing recipe. Oh, and you will only need about 40 minutes of your time including prep!

You can really serve this with most side dishes, like roasted fennel or fresh green beans, however, the sauce is perfect to coat angel hair pasta, rice, or noodles, and delicious to spread on top of a nice scoop of leek mashed potatoes! No doubt, one of the easiest and tastiest chicken recipes you will ever make!

🛒 Ingredients

• Chicken Thighs: Bone in, skin off. They remain juicy and cook very well, because of the higher fat content compared to chicken breast.
• Mushrooms: I used cremini mushrooms [also known as baby bella mushrooms, or chestnut mushrooms in the UK] as they are often the ones of best quality in the grocery store, however, you can choose any type you like.
• Carrots, and Celery: One small carrot and one stalk of celery.
• Cream: Heavy cream [or double cream in the UK] really coats every single bite, and it is easy to cook with.
• Vegetable Broth: Just a small amount to ensure the chicken cooks through. Either ready made broth or made using a cube or powder will work well.
• Black Pepper, and Dry Sage: These seasonings enhance every single ingredient in this recipe and brings them together. When you cook it, you will understand why these are the ones to choose!
• Flour: All purpose flour for coating the chicken.
• Olive Oil: To cook. Use extra virgin olive oil if you have it, but not essential.
• Salt: To taste. Be mindful as the broth may be quite salty already, and sage tends to be quite earthy in flavor.

♻️ Substitutions And Variations

• Chicken: Swap bone-in thighs for boneless skinless chicken breasts or boneless chicken thighs, but remember to adjust the cooking time.
• Mushrooms: Anything you find in the supermarket that is well priced and of good quality! Shiitake mushrooms, button or white mushrooms, and Portobello are the most popular in the stores. Bear in mind that they will need to be sliced to create a creamy mushroom sauce, so choose wisely. While I LOVE porcini, their flavor is quite strong and it may be best to mix them with a milder type, like white mushrooms, if using them.
• Minced Garlic: Feel free to add a small clove of fresh garlic with the celery and carrots.
• Broth: Beef broth or chicken stock can be used instead, however, having tried all three [depending on what I had at home], I prefer the vegetable one, as it really enhances the base flavors that are being added.
• Herbs: If you are out of sage, good alternatives are dry or fresh thyme, oregano, and rosemary. You can also add a little onion powder if desired, as there is no fresh onion in the sauce.
• Cream: We have compiled a great list of heavy cream substitutes for you to check out, however, my favorite alternative is a combination of butter and half and half, as the butter balances the lower fat content of the half and half.
• Unsalted Butter: It can be used instead of olive oil, if desired, however, I find it a little tricky to sear flour-coated meat in it, so you may need to add a little extra.
• White Wine: You may want to add ¼ cup and allow it to evaporate after browning the meat, but it is really not necessary!

👩🏻‍🍳 How to Make (step-by-step)

Meal Prep

1. Remove the heavy cream from the fridge.
2. Wash, peel, and thinly chop the carrots and celery.
3. Wipe and thinly slice the mushrooms.
4. Remove the skin from the chicken thighs.
5. In a bowl or plate, add the flour and seasonings [sage, a little salt, and black pepper], and mix well. [Picture1]
6. If preparing it from a cube or powder, prepare the broth.

Cook Chicken and Mushrooms

7. Coat every chicken thigh with a light dusting of the seasoned flour, removing the excess. [Picture 2]
8. In a large skillet, frying pan, or saucepan, heat up the olive oil on medium-high heat.
9. Once warm, reduce to medium, and add the chicken.
10. Cook the thighs for 4-5 minutes on each side until golden brown and cooked halfway. [Picture 3]

11. Remove the chicken from the pan and set aside. [Picture 4]

12. In the same pan, top up the olive oil if needed. Once warm, add the celery and carrots. [Picture 5]

13. Sautee these on medium heat for 2 minutes, then add the mushrooms. [Picture 6]
14. Mix well, and cover with a lid. Allow to cook on medium-low heat for 4-5 minutes. During this time, the mushrooms will release liquid, helping to create some cooking stock.
15. Next, add the broth to the pan and bring to a low simmer. [Picture 7]

16. Finally, add the chicken thighs to the pan. [Picture 8]
17. Cover the pan with a lid, and allow everything to cook for about 15 minutes or until the chicken is thoroughly cooked. [Picture 9] You can use an instant-read thermometer to help you with this.

The Last Steps

18. Remove the cooked chicken from the pan and set it aside.
19. Reduce the flame to low.
20. Add the heavy cream to the pan and allow it to warm up thoroughly. Do not cook the cream on a high flame. [Picture 10]
21. Once warm, add the chicken again and cover it with some of the creamy sauce. [Picture 11] Simmer everything together for a couple of minutes.
22. Serve with your favorite side dishes, like steamed vegetables and seasoned potato wedges. Garnish with parsley, chopped green onions, or a sprinkling of Parmesan cheese. Enjoy!

🙋‍♀️ People Also Ask [FAQs]

❄️ Storing & Reheating

• In the fridge: Store this chicken and mushroom recipe in an airtight container for up to three days.
• In the freezer: As there is a cream sauce, I don't recommend freezing this dish.
• Reheating: You can do so in the microwave or in a saucepan on the stovetop. You may need to add a little more veggie or chicken broth, cream, or water to the sauce to keep it creamy.

🍴 More Delicious Chicken Recipes to Try

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🍽️ Recipe

Italian Creamy Chicken Mushroom Recipe

Elle John

A delicious chicken mushroom recipe that uses classic ingredients and cooking methods, yet creates an irresistible dish perfect to serve with any side dish! The creamy mushroom sauce coats the tender chicken for the ultimate dinner.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4 portions

Calories 499 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 4 Skinless Chicken Thighs
• ▢ 250 g Sliced Mushrooms
• ▢ 1 Celery Stick Washed and Thinly Chopped
• ▢ 1 Small Carrot Peeled and Thinly Cubed
• ▢ 400 ml Vegetable Broth
• ▢ 3 tablespoon All-Purpose Flour
• ▢ ½ teaspoon Dry Sage
• ▢ ½ teaspoon Cracked Black Pepper
• ▢ 2 tablespoon Olive Oil
• ▢ 300 ml Heavy Cream

Instructions

 

Cooking Prep

• Remove the heavy cream from the fridge.
• Wash, peel, and thinly chop the carrots and celery.
• Wipe and thinly slice the mushrooms.
• Remove the skin from the chicken thighs.
• In a bowl, add the flour and seasonings [sage, a little salt, and black pepper], and mix well.
• If preparing it from a cube or powder, prepare the broth.

Cooking The Components

• Coat every chicken thigh in a light dusting of the seasoned flour, removing the excess.
• I a large skillet, frying pan, or saucepan, heat up the oil on medium high heat.
• Once warm, reduce to medium, and add the chicken.
• Cook the thighs for 4-5 minutes on each side, until golden brown, and cooked half-way.
• Remove the chicken from the pan, and set aside.
• In the same pan, add a little more olive oil if needed. Once warm, add the celery and carrots.
• Sautee these on medium heat for 2 minutes, then add the mushrooms.
• Mix well, and cover with a lid. Allow to cook on medium low heat for 4-5 minutes. During this time, the mushrooms will realise liquid, helping to create some cooking stock.
• Next, add the broth to the pan and bring to a low simmer.
• Finally, add again the chicken to the pan. Cover the pan with a lid, and allow everything to cook for about 15 minutes, or until the chicken is thoroughly cooked. You can use an instant read thermometer to help you with this.

The Last Steps

• Remove the cooked chicken from the pan and set it aside.
• Reduce the flame to low.
• Add the heavy cream to the pan and allow it to warm up thoroughly. This will take a couple of minutes. Do not cook the cream on a high flame.
• Once warm, return the chicken to the pan and cover it with some of the sauce. Simmer everything together for a couple of more minutes.
• Serve with your favorite side dishes, and garnish with fresh herbs, chopped green onions, or a sprinkling of Parmesan cheese. Enjoy!

Notes

Substitutions and Variations

• Chicken: Use boneless skinless chicken breasts or thighs but adjust the cooking time.
• Mushrooms: Anything you find in the supermarket that is well priced and of good quality! The main suggestion I have is if you use porcini it is best to mix them with a milder mushroom, like white mushrooms, their flavor is quite strong.
• Broth: Beef broth or chicken stock can be used instead, however, having tried all three [depending on what I had at home], I prefer the vegetable one.
• Herbs: If you are out of sage, good alternatives are dry or fresh thyme and rosemary. You can also add a little onion powder if desired, as there is no fresh onion in the sauce.
• Cream: We have compiled a great list of heavy cream substitutes for you to check out, however, my favorite alternative is a combination of butter and half and half, as the butter balances the lower fat content of the half and half.

Expert Tips

• Quicker Version: Butterly a chicken breast per person. Pound the to make them thinner and uniform. This will make the meat quicker to cook thoroughly.
• Sauce: If you need extra sauce you can double the amount of cream used, and dilhute it with a little more chicken broth or vegetable stock.
• Thick Sauce: Some of the flour from the coating will be released in the sauce, and it's totally fine! This will help thicken the creamy mushroom chicken.

Storing and Reheating

• In the fridge: Store this chicken and mushroom recipe in the fridge for up to three days in an airtight container.
• In the freezer: As there is a cream sauce, I don't recommend freezing this dish.
• Reheating: You can do so in the microwave or in a saucepan on the stovetop. You may need to add a little more veggie or chicken broth, cream, or water to the sauce to keep it creamy.

Nutrition

Calories: 499kcalCarbohydrates: 11gProtein: 27gFat: 39gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 193mgSodium: 533mgPotassium: 608mgFiber: 1gSugar: 5gVitamin A: 3902IUVitamin C: 3mgCalcium: 70mgIron: 2mg

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