This Creamy Mushroom Chicken Feels Like A Hug In Dinner Form

Some dinners are destined to be ordinary. Then there are nights when a simple idea – like chicken simmered with mushrooms and a splash of wine – turns into something unforgettable.

This dish captures that kind of magic. The chicken browns beautifully before soaking in a creamy chardonnay sauce, surrounded by tender mushrooms and fragrant herbs.

Every bite feels like comfort dressed up for a special occasion. Serve it with mashed potatoes, rice, or even a thick slice of bread to catch every last drop of that velvety sauce.

Ingredients

For the Chicken and Sauce:

6 chicken drumsticks
4 chicken thighs
1½ tablespoons salt
1 tablespoon black pepper
½ tablespoon garlic powder
Olive oil, for drizzling
3 tablespoons butter
1 onion, sliced
340 g (12 oz) button mushrooms, halved
2 fresh or dried bay leaves
2 garlic cloves, thinly sliced or minced
3 tablespoons flour
½ cup (120 ml) chardonnay or other dry white wine
3 cups (700 ml) chicken stock
⅓ cup (80 ml) heavy cream
¼ tablespoon salt
¼ tablespoon black pepper
¼ tablespoon nutmeg
Fresh thyme or parsley, for garnish (optional)

For the Mashed Potatoes:
Potatoes, peeled and cut into chunks
1 tablespoon salt (for boiling water)
Butter
Milk

Preparing And Searing The Chicken

Pat the chicken dry with paper towels, then season well with salt, black pepper, and garlic powder.

Drizzle with olive oil to help the spices cling and keep the meat moist. Rub the seasoning evenly over each piece.

In a large skillet, melt the butter over medium heat.

Add the chicken thighs skin-side down and cook for about 4 minutes, until golden and crisp. Flip and cook for another 3 minutes, then set aside.

Add the drumsticks to the same pan and brown on all sides for about 7 minutes before removing them to rest.

Creating The Creamy Pan Sauce

Add the sliced onion to the same skillet and sauté over medium heat for about a minute, just until it softens.

Stir in the halved mushrooms and bay leaves, cooking for 6 to 7 minutes until golden and tender. Add the minced garlic and cook for another minute, stirring to keep it from burning.

Sprinkle the flour evenly over the mixture and stir for about a minute to form a smooth roux.

Slowly pour in the white wine, letting it bubble and reduce, then add the chicken stock. Stir to combine, return the chicken to the pan, cover, and simmer gently for 10 to 12 minutes until tender and full of flavor.

Prepare The Creamy Potato Side

Meanwhile, place the potatoes in a pot of salted water and bring it to a boil.

Cook for about 18 minutes, or until the potatoes are easily pierced with a fork and tender all the way through.

Drain them well, then return to the pot. Add the butter and milk, mashing until the mixture is smooth, creamy, and fluffy.

Taste and adjust the seasoning if needed, adding a pinch of salt for balance.

Finishing the Sauce

Remove the lid from the skillet and continue to simmer for another 25 minutes, allowing the sauce to reduce and thicken while the chicken finishes cooking through.

Stir in the heavy cream to create a rich, velvety texture, then season with salt, black pepper, and a pinch of nutmeg.

For a touch of freshness, finish with chopped thyme or parsley before serving.

Time to Serve and Enjoy

Serve the chicken while it’s still hot, spooning that rich, creamy sauce over the top.

Pair it with buttery mashed potatoes for a classic comfort meal, or switch things up by serving it over fluffy rice or tender pasta to soak up every bit of flavor.

However you serve it, this dish is all about cozy, satisfying goodness that feels like a homemade indulgence.