Tender pieces of chicken thigh in a silky cream sauce with mushrooms and onion — a simple, foolproof one-skillet supper. The sauce turns lush and fragrant, while the chicken stays juicy thanks to a quick sear and a short simmer in cream.
Ingredients
- Chicken thigh fillets — 4–6 pcs.
- Button mushrooms — 250–300 g (9–11 oz), sliced
- Yellow onion — 1 pc., sliced into half-moons
- All-purpose flour — 1 tbsp
- Cream (20–22%) — 1 cup (about 250 ml)
- Soy sauce — 1–2 tbsp
- Vegetable oil — for frying
- Salt, black pepper, and spices — to taste
- Mashed potatoes — for serving
Step-by-step recipe
- Heat a skillet over medium heat and add a little oil. Season the chicken thigh fillets with salt and pepper, then place them in the skillet and sear until golden on both sides. Transfer to a plate.
- In the same skillet, sauté the onion until softened, then add the mushrooms and cook until the excess moisture has evaporated and they are lightly browned.
- Sprinkle in the flour, stir quickly, and cook for 30–60 seconds to remove the raw flour taste.
- Pour in the cream and soy sauce, add more salt if needed, then season with pepper and your favorite spices. Bring to a gentle simmer and reduce until slightly thickened.
- Return the chicken to the skillet, spoon the sauce over it, and simmer for 3–5 minutes so the meat absorbs the flavor and is cooked through.
- Remove from the heat and let the dish rest for 2 minutes. Serve with a generous portion of mashed potatoes.
Serving
Spoon a mound of mashed potatoes onto each plate, then top with the chicken and mushrooms and a couple of spoonfuls of the thick cream sauce. Finish with freshly ground black pepper and herbs for a cozy, satisfying dinner.
Nutritional value (per serving, approx.)
| Calories | 430 kcal |
| Protein | 28 g |
| Fat | 29 g |
| Saturated fat | 12 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 900 mg |
| Cholesterol | 120 mg |
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Tips and variations
- For a thicker sauce, increase the flour to 1.5 tbsp or simmer the cream a little longer.
- For a lighter version, use 10% cream and cook it down for an extra minute.
- Chicken thighs can be replaced with chicken breast, but avoid overcooking: simmer 1–2 minutes less.
- Add-ins: a pinch of paprika, garlic, thyme, or a little Dijon mustard will deepen the flavor.
- Side dishes: besides mashed potatoes, rice, pasta, bulgur, or couscous also work well.
Frequently asked questions
Can I substitute the cream?
Yes. Use 2.5–3.2% milk and add 1–2 tsp butter, then reduce the sauce a little longer for thickness.
What mushrooms work besides button mushrooms?
Oyster mushrooms are excellent, as are wild mushrooms, or mix button mushrooms with portobello for a fuller flavor.
How do I make the sauce richer?
Brown the mushrooms well, add a pinch of paprika and a teaspoon of Dijon mustard before pouring in the cream.