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Easy Creamy Mushroom Chicken Comfort Bowl Recipe

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A rich and comforting bowl of tender chicken thighs, earthy mushrooms, and a velvety cream sauce that comes together in about 35 minutes. Perfect for cozy nights when you need a hug in a bowl.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 8 oz (225g) cremini or baby bella mushrooms, sliced ¼-inch thick
  • 1 cup (240ml) heavy cream
  • ½ cup (120ml) low-sodium chicken broth
  • 4 cloves garlic, minced
  • 1 medium yellow or sweet onion, diced
  • 2 tbsp (28g) butter
  • 1 tbsp (15ml) olive oil
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme (or 2 tsp fresh)
  • Salt and black pepper to taste
  • Rice or mashed potatoes for serving
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with salt and black pepper. Let sit at room temperature for 10 minutes.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs in the pan and cook without moving for 5-6 minutes until golden brown. Flip and cook another 4-5 minutes. Transfer to a plate and tent loosely with foil.
  3. Reduce heat to medium. Add 1 tablespoon of butter to the same pan. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, scraping up any browned bits.
  4. Add the remaining 1 tablespoon of butter and the sliced mushrooms. Spread in an even layer and cook undisturbed for 3-4 minutes. Stir and cook another 3-4 minutes until soft and golden. Season with a pinch of salt and the dried thyme.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes. Stir in the Dijon mustard until fully combined.
  6. Reduce heat to low. Slowly pour in the heavy cream, stirring constantly. Let simmer gently for 2-3 minutes until the sauce thickens slightly. Do not let it boil.
  7. Return the chicken thighs to the pan, nestling them into the sauce. Spoon some sauce over the tops. Cover and simmer on low heat for 8-10 minutes until the chicken is cooked through (internal temperature of 165°F / 74°C).
  8. Remove from heat and let rest for 5 minutes. Taste and adjust salt and pepper if needed. Serve over steamed rice or mashed potatoes, garnished with fresh parsley if desired.

Notes

For the best sear, pat the chicken dry and let the pan get hot before adding. Don’t crowd the mushrooms—give them space to brown. Keep the heat low after adding cream to prevent curdling. The Dijon mustard helps emulsify the sauce. Leftovers keep in the fridge for up to 3 days and freeze for up to 2 months.

Nutrition

Keywords: creamy mushroom chicken, comfort bowl, chicken thighs, mushroom cream sauce, easy weeknight dinner, cozy meal

Find it online: https://emacrave.com/easy-creamy-mushroom-chicken-comfort-bowl-recipe/