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–+ servings
Savory Cream of Mushroom Chicken

Savory Cream of Mushroom Chicken for Cozy Family Nights

A delicious Savory Cream of Mushroom Chicken recipe perfect for busy weeknights, packed with flavor and gluten-free friendly.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Swap for chicken breasts for a leaner version.
  • 1/2 cup Plain Flour Use gluten-free flour for a gluten-free adaptation.
  • 1 teaspoon Paprika Try smoked paprika for extra flavor.
  • 2 tablespoons Olive Oil Vegetable oil works in a pinch.
For the Sauce
  • 4 slices Bacon Turkey bacon is a leaner alternative.
  • 1 medium Brown Onion Shallots can be used for a milder sweetness.
  • 250 grams Button Mushrooms Cremini or portobello can be substituted.
  • 3 cloves Garlic Fresh garlic delivers the best flavor.
  • 1 can Cream of Mushroom Soup Making your own enhances freshness.
  • 1/2 cup Heavy Cream Use half-and-half for a lighter feel.
  • 1 tablespoon Chicken Stock Powder Opt for low-sodium or homemade stock for healthier choices.
  • 1 tablespoon Dijon Mustard Yellow mustard can be used for a gentler option.
  • 1/2 cup Parmesan Cheese Gruyère or cheddar can be substituted.
  • 1 bunch Chives Green onions can serve as a tasty replacement.
For the Sides
  • 400 grams Broccolini Feel free to swap it out with any green vegetable you enjoy.

Equipment

  • Oven
  • frying pan
  • Roasting pan
  • Shallow bowl
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (or 180°C for fan-forced settings). Mix plain flour, paprika, salt, and pepper in a shallow bowl for coating the chicken thighs.
  2. Coat each chicken thigh in the flour mixture until evenly coated. Set aside on a plate.
  3. Heat half of the olive oil in a frying pan over medium-high heat. Sear the chicken thighs for about 8 minutes, turning until golden-brown.
  4. Transfer the seared chicken thighs to a roasting pan and cover loosely with foil. Roast for 30-35 minutes until the internal temperature reaches 75°C (165°F).
  5. In the same frying pan, add the remaining olive oil, sauté chopped bacon and diced onion over medium heat for about 8 minutes, until golden and crispy.
  6. Add sliced mushrooms and minced garlic, cooking for another 8 minutes until softened and fragrant.
  7. Stir in cream of mushroom soup, heavy cream, chicken stock powder, and splash of white wine if desired. Simmer and stir gently on low heat for a few minutes.
  8. Mix in half of the grated Parmesan cheese, stirring until melted and smooth. Keep heat low to prevent boiling.
  9. Return roasted chicken to the pan, ensuring they are covered with the sauce. Simmer for an additional 7-8 minutes.
  10. Garnish with remaining Parmesan cheese and fresh chives. Serve hot alongside steamed broccolini.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 25gProtein: 45gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 250mgIron: 2.5mg

Notes

Use fresh ingredients for richer flavors. Store leftovers in an airtight container for up to 3 days in the fridge.

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