BHG Delish Dish

Stirring Up Ideas In The Kitchen

Chicken Thighs with Creamy Mushroom Sauce

Well, hello! I am Julia from the food blog (you can also find me on PINTEREST), and I just made these amazing Chicken Thighs with Creamy Mushroom Sauce – a super easy recipe – perfect for busy weeknights! It takes only 35 minutes from start to finish, and you’ll love moist and juicy chicken thighs (with crispy skin!) infused with herbal flavors in a creamy deliciousness! To make this chicken dinner, I followed this recipe on Better Homes & Gardens!

Baked chicken thighs with three herb creamy mushroom sauce

I’ve made 2 small changes. First, I doubled the creamy sauce. And, second, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour).

creamy mushrooms with baked chicken thighs, easy weeknight dinner recipe

The recipe is made in just a few simple steps. First, brown the chicken thighs, the skin side down, in a skillet, until golden brown:

browning chicken thighs in a skillet

Then, remove the chicken from the skillet, and cook the mushrooms, in the same skillet:

cooking mushrooms in a skillet

Add the rest of the ingredients to the mushrooms to make the delicious creamy sauce (while the chicken thighs are baked in the oven):

creamy mushroom sauce with herbs and mustard

Spoon the sauce over the chicken (after it’s been completely cooked through in the oven), and your dish is ready!

baked chicken thighs with creamy mushroom sauce and herbs


And, here are the changes I made to the original BHG recipe:

- I used only 4 chicken thighs and kept the amounts of the sauce ingredients the same. So, if I were to make 8 chicken thighs, I would double the sauce!

- When it was time to bake the chicken, I transferred chicken thighs to foil-lined baking pan and baked the chicken like that (not in the skillet). In the mean time, while chicken was baking in the oven, I made the mushroom sauce in the same skillet where I first browned the chicken – it definitely saved me a lot of time, and made it a truly 30-minute dinner!

- Finally, I made this recipe gluten free by using gluten free flour (the recipe calls for only 1 tablespoon of flour – the flour is needed just to thicken the sauce).

11 Responses to “ Chicken Thighs with Creamy Mushroom Sauce ”

  1. I wanted to try the chicken thighs with creamy mushroom sauce. I can’t find a list of ingredients and step by step instructions that I can print for this recipe

  2. You have to click the link in pink that said I followed the recipe on Better Homes and Garden. It brings you to the recipe.

  3. I love reading an article that will make men and women think.
    Also, thank you for allowing me to comment!

  4. Good morning! This looks delicious. I was wondering if you had an idea as to if it could be done in the slow cooker (with or without browning the chicken in the pan first). I’ve been trying to find a good slow cooker recipe for these same ingredients. Thank you!

  5. I love this. Using the chicken thighs the chicken is very tender. I cut down on the Dijon mustard in the mushroom sauce. It was a little to strong of a flavor for me.

  6. This was very yummy. Will make again. Thank you

  7. Hi Julia! Thank you SO much for sharing this lovely dish. Like you, I doubled the sauce (great tip!), and I also added the juice of 1/2 lemon (to the original recipe, as I was using 8 chicken thighs) and I quartered 2 preserved lemons (tiny ones) to cook in the sauce. It made the dish a bit more ‘Mediterranean’, and it was very, very nice, and so easy. By the way, I browned the chicken, made the sauce as the recipe says, then bunged it all into a slow cooker. It worked very well, and my husband and our guests loved it.

  8. The shown recipe if for Chicken Thighs with Creamy Mushroom sauce but when you click gp to full recipe to print, you get a different recipe. Three Herb Chicken. How can I get a printable version of the Chicken Thighs with Creamy Mushroom sauce.

  9. can you email me the recipe on the creamy chicken thighs thank s

  10. I loved this recipe as well and made it exactly as instructed. Thinking about making it again tonight.

  11. Can you leave out the mustard and substitute something else?

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