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–+ servings
Savory Cream of Mushroom Chicken

Savory Cream of Mushroom Chicken for a Cozy Weeknight Dinner

This Savory Cream of Mushroom Chicken offers a comforting and flavorful dinner perfect for weeknights.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 1 cup Plain Flour Use gluten-free flour for a gluten-free version.
  • 1 teaspoon Paprika Smoked paprika can enhance the taste further.
  • 2 tablespoons Olive Oil Can be replaced with vegetable oil if preferred.
  • 4 slices Bacon Substitute with turkey bacon for a lighter alternative.
For the Sauce
  • 1 medium Brown Onion Shallots may be used for a milder taste.
  • 250 grams Button Mushrooms Cremini or portobello mushrooms are excellent substitutes.
  • 3 cloves Garlic Use fresh garlic for the best results.
  • 400 grams Cream of Mushroom Soup A homemade version elevates freshness.
  • 1 cup Heavy Cream Can substitute with half-and-half for a lighter option.
  • 2 teaspoons Chicken Stock Powder Opt for low-sodium or homemade stock for a healthier approach.
  • 1 tablespoon Dijon Mustard Replace with yellow mustard for a milder variant.
  • 50 grams Parmesan Cheese Substitute with a strong-flavored grated cheese if desired.
For Garnish
  • 2 tablespoons Chives Green onions can be an alternative.
  • 1 bunch Broccolini A suggested side that provides vibrant color and nutrition.

Equipment

  • Frying pan
  • roasting pan
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (or 180°C for fan-forced). Gather your ingredients and prepare your workspace.
  2. In a shallow bowl, mix together plain flour and paprika. Coat the chicken thighs in the flour mixture.
  3. Heat half of the olive oil in a frying pan over medium-high heat. Sear the coated chicken thighs for about 8 minutes until golden brown.
  4. Transfer the seared chicken to a roasting pan, cover with foil, and roast for 30-35 minutes.
  5. Return to the frying pan, add the remaining olive oil, diced bacon, and chopped brown onion. Sauté for 8 minutes.
  6. Add sliced button mushrooms and minced garlic to the pan, cooking for approximately 8 minutes.
  7. Stir in the cream of mushroom soup, heavy cream, chicken stock powder, and Dijon mustard. Simmer briefly.
  8. Reduce the heat and fold in half of the grated Parmesan cheese until melted.
  9. Return the roasted chicken thighs to the frying pan and spoon the sauce over them. Simmer for an additional 7-8 minutes.
  10. Garnish with remaining Parmesan cheese and fresh chives. Serve warm with broccolini.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

Ensure your chicken is well-coated for a crispy texture. Use a meat thermometer to check for doneness at 75°C (165°F).

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