This creamy mushroom chicken is a pan-seared chicken thigh with golden skin, served on silky mashed potatoes with a rich Swiss brown mushroom sauce made in the same pan. It is one of my favourite dishes: easy to put together, made with affordable ingredients, and it tastes fantastic.
The chicken is seasoned the night before and left uncovered in the fridge so the skin dries out and browns well. The next day, the potatoes go on first, the chicken sears in a stainless steel pan under a small weight, and the mushroom sauce comes together in the leftover chicken fat in just a few minutes.
It is inspired by a French classic, chicken with cream and mushrooms, with my own little twist: a splash of light soy sauce instead of the Worcestershire many recipes use. The browned mushrooms bring a deep, earthy flavour, and the cream turns it into a rich, silky sauce that pulls the whole dish together.
Why You’ll Love This Recipe
- Golden pan-seared chicken thigh with juicy, tender meat
- A creamy, savoury mushroom sauce made in the same pan, using all the chicken flavour
- Silky, buttery mash that soaks up the sauce
- Affordable everyday ingredients, sized as a cosy dinner for one
- No special equipment, just a pan, a pot and a sieve
Ingredient Notes
Chicken thigh: Boneless with the skin on. Thigh stays juicy and is more forgiving than breast in the pan.
Swiss brown mushrooms: Also called cremini or baby bella. They have a stronger, earthier flavour than white button mushrooms, and browning them well is what gives the sauce its depth.
Light soy sauce: Adds savoury, umami depth in place of Worcestershire sauce. A little goes a long way.
Heavy cream: Used in both the mash and the sauce for a rich, silky finish.
Parsley: A sprinkle of fresh parsley at the end adds colour and freshness against the rich sauce.
Tips for Golden, Crispy Skin
The secret to great creamy mushroom chicken is a well-browned thigh. Dry brine it uncovered in the fridge overnight so the skin dries out. Start skin side down in a hot pan and press it flat with a small weight so the whole skin touches the pan. Leave it alone until it releases easily and turns deep golden, then flip and finish cooking. The browned bits left in the pan become the base of the mushroom sauce, so don’t wash the pan in between.
Creamy Mushroom Chicken Recipe
Creamy Mushroom Chicken Thigh with Mashed Potatoes
Ingredients
Method
- Mix the salt, black pepper and white pepper in a small bowl.
- Rub the seasoning onto the meat side of the chicken thigh only. Sprinkle a little salt on the skin. Place it skin side up on a rack and leave it uncovered in the fridge overnight. This dries out the skin so it browns better in the pan.
- The next day, start with the potatoes since they take the longest. Boil them whole until fork-tender, about 30 to 40 minutes depending on size. Check with a fork.
- Peel the potatoes and push them through a sieve for the smoothest texture. Mix in the butter, heavy cream, a pinch of salt and white pepper until silky. Set aside and keep warm.
- Dice the onion and mince the garlic.
- Halve the Swiss brown mushrooms, slice the baby corn in half lengthwise and chop the parsley. Set everything aside.
- Heat a stainless steel pan over medium heat. To check it is ready, flick in a few drops of water. When they bead up and glide around like little balls, add a splash of oil. Using a non-stick pan? Just heat the oil until it shimmers.
- Lay the chicken skin side down and press it with a weight (I use a small bowl of water) so the skin cooks evenly. Cook for about 8 to 9 minutes until golden, then flip and cook another 7 to 8 minutes, until the thickest part reaches 80°C / 176°F. Move the chicken to a plate to rest.
- Don’t wash the pan. In the chicken fat, add the mushrooms, baby corn and cherry tomatoes. Let the mushrooms brown on both sides, then set the tomatoes aside for plating.
- Add the butter, garlic and onion and fry for about a minute until fragrant.
- Pour in the chicken stock, light soy sauce and heavy cream, and add a pinch of black pepper. Simmer on low for about a minute until the sauce is creamy.
- Spoon the mash onto a plate and top with the chicken. Spoon the mushroom sauce around it, add the baby corn and tomatoes, and finish with chopped parsley.
Video
Notes
Frequently Asked Questions
Do I have to dry brine the chicken overnight?
No, but it helps, and it’s what gives this creamy mushroom chicken its golden skin. Leaving the salted chicken uncovered in the fridge dries out the skin, so it browns more evenly in the pan. If you are short on time, season it just before cooking. It will still taste great.
Can I use a non-stick pan?
Yes. The water test is for stainless steel. With a non-stick pan, just heat the oil until it shimmers, then add the chicken skin side down.
Why use a weight on the chicken?
Chicken skin curls as it cooks. Pressing it flat keeps the whole skin in contact with the pan so it browns evenly. No press? A small bowl filled with water works well.
How do I know the chicken is cooked through?
Use an instant-read thermometer in the thickest part. Chicken is safe at 74°C (165°F), according to FoodSafety.gov, and thighs are more tender at around 80°C (176°F). Without a thermometer, pierce the thickest part and check that the juices run clear.
Can I use button mushrooms instead of Swiss brown?
Yes. White button mushrooms work in this creamy mushroom chicken, though the sauce will be a little milder. Brown them well on both sides for the most flavour.
More Chicken Recipes
If you love this creamy mushroom chicken, try my Crispy Chicken & Trio Mushroom Rice Bowl. For another pan-fried chicken thigh dinner, the Glazed Gochujang Chicken & Bell Peppers is quick and budget-friendly.
