Cream of mushroom chicken thighs are a great one-pan meal that’s super easy but quick enough for any busy weekday.
Are you in need of a comforting and delicious meal that is also quick and easy to make on a busy weeknight? Look no further than these cream of mushroom chicken thighs. Bursting with flavor and cooked to perfection, this dish is sure to satisfy your cravings and impress your family. The tender chicken thighs are smothered in cream of mushroom soup that is rich and creamy, creating the perfect balance of taste and texture. With just a few simple ingredients, you can whip up this comforting meal in no time.
The combination of juicy chicken, earthy mushrooms, and velvety sauce creates a truly memorable dining experience. Serve it over rice or pasta, or pair it with your favorite vegetables for a complete and filling meal.
These cream of mushroom chicken thighs will only take 30 minutes paired with the perfect side dish like mashed potatoes for a simple weeknight meal that’s beyond delicious. Let’s get started!
How To Make Cream Of Mushroom Chicken Thighs
Ingredients needed
- Chicken thighs
- Cream of mushroom soup
- Mushroom
- Chicken broth or water
- Heavy cream
- All-purpose flour
Making the chicken thighs with cream of mushroom soup
- First, pat the chicken thighs dry and season lightly with salt and pepper. Grab a plate then add in the flour. Dip each thigh in the flour mix and shake off the excess.
- Quickly wash and chop up the mushrooms so that they are ready.
- Now, in a frying pan on medium high heat add in a little oil then sear the chicken thighs. You want the skin to be golden then remove them from the pan.
- After the thighs are seared add in the chopped mushrooms. Cook them until all the water has released and they have become much smaller in size.
- Use a teaspoon of flour from the plate you used from the chicken then sprinkle it over the mushroom. Cook the flour with the mushrooms until the pan looks dry.
- Pour in the mix of mushroom soup and chicken broth. Then lower the heat to medium low to a light simmer. Add the chicken thighs back into the pan and allow them to simmer and cook through.
- Once the thighs are fully cooked add in the heavy cream. Turn the heat off and leave the pan on the stove top. Allow it to slowly come down in temperature naturally while the thighs continue to soak up the sauce.
- After about 10 minutes, serve the cream of mushroom chicken thighs with the perfect side.
Pair the cream of mushroom chicken thighs with these side dishes
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Cream Of Mushroom Chicken Thighs
Ingredients
- 4 bone-in chicken thighs
- 4 ounce mushrooms, chopped
- 10 ounce can of cream of mushroom
- 1/2 cup chicken broth or water
- 1/2 cup heavy cream
- 1 teaspoon all-purpose flour
- salt & pepper to taste
Flour mix
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- First, pat the chicken thighs dry and season lightly with salt and pepper. Grab a plate then add in the flour. Dip each thigh in the flour mix and shake off the excess.
- Quickly wash and chop up the mushrooms so that they are ready.
- Now, in a frying pan on medium high heat add in a little oil then sear the chicken thighs. You want the skin to be golden then remove them from the pan.
- After the thighs are seared add in the chopped mushrooms. Cook them until all the water has released and they have become much smaller in size.
- Use a teaspoon of flour from the plate you used from the chicken then sprinkle it over the mushroom. Cook the flour with the mushrooms until the pan looks dry.
- Pour in the mix of mushroom soup and chicken broth. Then lower the heat to medium low to a light simmer. Add the chicken thighs back into the pan and allow them to simmer and cook through.
- Once the thighs are fully cooked add in the heavy cream. Turn the heat off and leave the pan on the stove top. Allow it to slowly come down in temperature naturally while the thighs continue to soak up the sauce.
- After about 10 minutes, serve the cream of mushroom chicken thighs with the perfect side.