Description
Creamy Mushroom Chicken , seared boneless skinless chicken thighs simmered in a garlic-shallot white wine and creamy mushroom sauce. Ready in 30 minutes for a comforting low-fat main.
Ingredients
Scale
-
- 1 ½ pounds (680 g) boneless, skinless chicken thighs
- 8 ounces (227 g) baby Bella mushrooms, sliced
- 1 cup (240 ml) white wine
- 1 cup (240 ml) milk (whole milk or heavy cream preferred)
- 1 shallot, chopped
- 6 cloves garlic, minced
- 4 tablespoons (56 g) unsalted butter
- 1 tablespoon (8 g) all-purpose flour
- 1 tablespoon (15 ml) olive oil
- Salt and pepper, to taste
- Minced parsley, for garnish
Instructions
- Step 1: Heat Skillet: Warm a large skillet over medium heat. Add 2 tablespoons (28 g) butter and 1 tablespoon (15 ml) olive oil. Maintain medium heat to prevent the butter from burning and to allow for a proper sear on the chicken.
- Step 2: Sear Chicken Thighs: Season chicken thighs on both sides with salt and pepper. Place the chicken in the hot skillet and cook without moving until the bottom side is golden brown, about 5 to 6 minutes. Look for a lovely golden color as a visual cue to flip.
- Step 3: Monitor Chicken Cooking: Flip the chicken and cook the other side for about 5 minutes, or until also golden brown. If chicken thighs are thick, adjust cooking time to ensure they reach an internal temperature of 165°F (74°C) without overcooking.
- Step 4: Set Chicken Aside: Remove the chicken from the skillet once it reaches 165°F internally, and set aside on a plate.
- Step 5: Sauté Shallots: Add the remaining 2 tablespoons (28 g) butter to the skillet. When melted, add the chopped shallots and sauté for about 2 minutes until softened and translucent.
- Step 6: Add Garlic Next: Stir in the minced garlic and cook for 1 minute until fragrant, watching carefully to avoid burning.
- Step 7: Combine with Mushrooms: Add the sliced baby Bella mushrooms to the skillet. Cook until they release their moisture and become tender. If mushrooms release too much water, cook in two batches to encourage browning instead of steaming.
- Step 8: Create Creamy Sauce: Sprinkle 1 tablespoon (8 g) flour over the mushroom mixture. Stir well to coat and cook for 1 minute. Pour in 1 cup (240 ml) white wine, scraping up any brown bits from the skillet bottom. Continue cooking until the sauce thickens and coats the back of a spoon.
- Step 9: Finish with Milk: Slowly stir in 1 cup (240 ml) milk until the sauce is smooth and creamy. Adjust thickness as needed by adding up to ¼ cup broth or milk gradually if the sauce becomes too thick.
- Step 10: Return Chicken to Skillet: Return chicken thighs to the skillet, nestling them into the sauce. Simmer gently for about 3 to 5 minutes to meld the flavors while keeping the chicken juicy.
Notes
-
- Room Temperature: Store leftover mushroom chicken in an airtight container at room temperature and consume within 2 days.
- Refrigeration: Keep in an airtight container in the refrigerator at or below 40°F (4°C). Use within 4 days and reheat thoroughly before serving.
- Freezing: Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Preheat skillet for 3 minutes on medium heat before adding chicken to ensure even browning.
- Use a meat thermometer to check for chicken doneness at 165°F (74°C) to avoid undercooking.
- When reheating leftovers, warm on medium-low heat and add 2 tablespoons broth to maintain moisture and sauce creaminess.
- Cooking mushrooms in batches allows better browning and richer sauce flavor by preventing excess water.
- If the sauce thickens too much, gradually add broth or milk ¼ cup at a time until desired consistency is reached.
- Reheat on medium-low heat in a skillet with 2 tablespoons broth added to keep chicken moist and sauce creamy. Heat until warmed through thoroughly.
- Serve with cauliflower rice or steamed green beans for a low-carbohydrate meal.
- Pair with a simple side salad with balsamic vinaigrette or sautéed spinach.
- Top with fresh parsley, a drizzle of garlic butter sauce, or a sprinkle of grated Parmesan cheese. A squeeze of lemon juice enhances flavors.
- For a lower-fat option, substitute whole milk with half-and-half or use skinless chicken thighs.
- To make gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
- Vegetarian variation can be made by omitting chicken and increasing mushrooms, potentially adding firm tofu or a plant-based alternative.
- Choose firm, dry baby Bella mushrooms for best texture; avoid soggy or slimy ones.
- Prefer fresh garlic minced by hand for optimal flavor and to prevent bitterness from pre-minced options.
- Select high-quality butter for richness, and use fresh thyme as an optional aromatic herb to complement mushrooms and chicken.
- If substituting white wine, use chicken broth of equal volume for a milder sauce.
- For juicier chicken, bone-in, skin-on thighs may be used, but skinless works for less fat content.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg