Chicken in Mushroom sauce

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Howdy folks! 😊

Excited to share this recipe with you because it is not only delicious, but it combines two of my favorite elements. Chicken and Mushrooms!

Had this dish for supper a couple of days ago – and I can assure you it went down!

So easy to prepare, with just a few ingredients but rich in flavor. The mushrooms bring such an earthy, grounding flavor that you won’t want to stop eating.

If you’re ready to try this awesome combination, here’s the recipe below :

Chicken in Mushroom sauce

Recipe by LubayaCourse: MainDifficulty: Medium


Prep time


Cooking time




  • 6 Chicken Thighs

  • 300g fresh Mushrooms, slices

  • 1 Medium Onion, chopped

  • 2 Cloves Garlic, minced

  • 3 Sprigs fresh Thyme

  • 1/4 Teaspoon Seasoned Salt

  • 1/4 Teaspoon Black Pepper

  • 1 Tablespoon Butter

  • 3 Tablespoons Olive Oil

  • 1/2 cup Milk

  • 1 Tablespoon Cornstarch

  • 1 Tablespoon Cream of Mushroom soup

  • 1 1/2 cups Chicken stock


  • For the chicken thighs, make sure they are clean, and fresh. I kept the skin on, however – those who may not like chicken skin – feel free to remove it. 😊
  • I proceeded to marinate the chicken for an hour or so in seasoned salt, pepper, 2 Tablespoons of Olive oil and fresh Thyme. Again, very simple seasoning here – cos we don’t want too many spices to overpower the mushroom flavor. 😊
  • Once done, in a hot pan with the remaining oil, sear the chicken thighs for about 7 minutes on each side. Remove from the pan and set aside once done. 😊
  • While the chicken cooks however, proceed to chop up the mushrooms. I used a mix of both white button and brown large mushrooms. I like the depth of flavor they both bring and the contrasting colors as well. 😊
  • Once the chicken is removed from the pan, add the butter add saute the onion and garlic for about 3 minutes. 😊
  • Then add the mushroom to the pan, and season with salt and pepper. 😊
  • Next, pour in the chicken stock. You can make your own by boiling the leftover scraps from a chicken carcass, with some spices of your choice. Or you can use a store bought version. As long as you have about a cup and a half to use. 😊
  • Add the chicken stock to the pan with the mushrooms and allow that to simmer for about 3 minutes. 😊
  • Next, mix the cornstarch and cream of mushroom soup in a small bowl with the milk. Combine till smooth before adding the slurry to your pan. 😊
  • Allow the sauce to come together, and simmer on medium heat for about 10 minutes. Depending on how thick you’d like the sauce to be…you’re welcome to add a quarter of a cup of chicken stock (not water) if you want a more…watery consistency. 😊
  • Transfer to a serving bowl, garnish and serve as desired. 😊
  • Had mine with Creamy Mashed Potatoes and broccoli, right before I died and went to heaven! This was so delicious guys! I promise you….😊

After reading to the end...what do you think? :-)