Easy, Creamy Mushroom Chicken Recipe! 5-Star Chicken Dinner!

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An aromatic and creamy chicken dinner you’ll be coming back to again and again! My easy, creamy mushroom chicken is made with roasted bone-in chicken, baked over a bed of creamy mushroom sauce with garlic, herbs, white wine, and cream. Enjoy this chicken dinner with pasta, rice, or mashed potatoes, dipping each bite of chicken into the rich mushroom sauce!

Get the full recipe here: https://tatyanaseverydayfood.com/creamy-mushroom-chicken/

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Contents of this video:
00:00 Introduction
01:03 Frying the Mushrooms
02:27 Making Mushroom Sauce
04:24 Seasoning the Chicken
06:09 Roasting Instructions
06:38 Serving Suggestions
07:29 Taste Test

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Hello everyone and welcome back to my kitchen!  I am so excited for today’s easy and delicious   chicken dinner recipe! We are going to making  my creamy mushroom chicken, and this dish is   an explosion of all the best flavors! It’s such a  great comfort food! You have that crispy, roasted  

Chicken over a bed of creamy mushroom sauce, and  it goes so well with pasta, rice, mashed potatoes,   or you can enjoy it just on its own. Plus, it  super, super easy to make! We’ll start with that   creamy mushroom sauce with lots of mushrooms,  combined with garlic, onions, herbs, spices,  

Little splash of white wine in there. Then we’ll  season the chicken with dried garlic and onion,   some spices like smoked paprika. And then we’ll  arrange the chicken over the mushrooms and then   place everything into the oven for about 45  minutes, until that chicken is roasted and  

Crispy on the outside and that mushroom sauce is  bubbling away. The aroma is simply mouthwatering   and we’ve been having this dish on repeat! Head  on down into that video description box for the   recipe link. I’ll have all the measurements up  on my website site for you. And now, let’s make  

A delicious chicken dinner! Start by preheating  your oven to 425° F, and we also need to preheat a   large frying pan over medium-high heat. And we’re  going to start with the mushrooms first. I have 1   and 1/2 pounds of classic white button mushrooms  and I cut these into quarters; you can use other  

Varieties of mushroom for this recipe as well.  And once this pan is nice and hot, we’re going   to add in our mushrooms without any butter or oil  and let them cook away until all that moisture has   evaporated, and then we’ll season. And that’s the  key to getting a really great mushroom sauce so  

It’s not watery – let all that water evaporate and  then add your seasonings! Add in your mushrooms. And then we’ll toss these every couple of  minutes and cook until all that moisture has  evaporated. With all that moisture cooked out of our  mushrooms, we’re going to add in about a  

Tablespoon and half to 2 tablespoons of butter,  and I love using salted butter for cooking. And we’ll need one large, diced sweet onion. Combine the onion with the mushrooms. We’re  going to let this cook away for about 5 to 7  

Minutes until the onion is translucent and  tender. To our mushroom and onion mixture,   we’re going to add in about six  to seven minced garlic cloves;   got to have lots of garlic! And now it’s  time to get everything seasoned. So,  

We’ll add about 2 teaspoons of sea salt and you  can adjust this amount to taste; ground black pepper. We’ll need about a tablespoon of fresh  thyme; a teaspoon of dried basil; 1 teaspoon of   dried oregano; and 1 teaspoon of smoked paprika.  Mix this all together and cook for about a minute.

And then pour in one cup of dry white wine. This mushroom mixture with the  garlic, the spices, the herbs,   and the wine smells so incredibly  delicious! Once you pour the wine in,   just let it simmer away for about 5 to 7 minutes  until almost all of the liquid has reduced and  

Evaporated. And if you prefer not to use wine in  your cooking, you can always substitute the wine   with chicken broth and add a splash of lemon  juice to add that little touch of acidity. And once that wine has reduced, we’re going  to sprinkle in 1/3 cup of all-purpose flour;  

This is going to help thicken our mushroom  sauce. Toss that with the mushrooms and let   this cook for about a minute. Next,  add in one cup of chicken broth. And we’ll need 1 1/4 cups of half-and-half;  you can also use heavy cream. The half-and-half  

Is just a little lighter option. And then mix  everything together. Bring the mushroom sauce   up to a simmer over medium heat and you want  to stir or whisk this constantly and cook it   for about 4 to 6 minutes, until it’s really  nicely thickened, and then we’ll remove it  

From the heat. Set aside that creamy mushroom  sauce for now, keep it warm on the side. We’ll   switch gears and season our chicken next. You’ll  need 3 pounds of bone-in, skin-on chicken thighs,   chicken drumsticks, or chicken leg quarters. I’m  going to be using about seven chicken thighs for  

Today’s recipe. And the first thing we’ll need to  do is drizzle some avocado oil over the chicken,   and this will help all of our spices and  seasonings stick to the skin, to the outside of   the meat. Give that a nice drizzle all over. Next,  season generously with sea salt on both sides.

Next, season and sprinkle the chicken  with some dried garlic; dried onion;   smoked paprika – one of my favorite spices  for chicken! I feel like it adds so much   incredible flavor and aroma! A touch  of ground black pepper all over. Next,  

You want to transfer that creamy mushroom sauce  into a large casserole pan. And if your frying   pan is deep enough or if you’re using like a  sauté pan, you could probably get away with   placing the chicken right on top and not using  a secondary pan. Spread that evenly all over,  

And then we’ll place our seasoned chicken  over this bed of creamy mushroom sauce. And our creamy mushroom chicken is ready  for the oven! It’s going to roast at 425°   Fahrenheit for about 45 to 55 minutes, until  that skin is golden-brown and crispy on the  

Top and the internal temperature reaches 165°  F. If you using whole chicken leg quarters,   those usually take just a little bit more time,  so I’d add probably another 7 to 10 minutes. I just took my chicken casserole out of the  oven and look at all that gorgeous bubbling  

Cream sauce around the sides and our chicken  skin is golden and crispy! I’m just going to   let this cool down for about 15 to 20  minutes and then we’ll dig in to enjoy. And with this dish, I like to set aside  the chicken first and then scoop up some  

Of the this incredible creamy mushroom  sauce, and we’re going to put this into   our plate first. And if you were serving  this with pasta or rice or mashed potatoes,   you want to put the bed of this creamy mushroom  sauce on top and then we’ll add our chicken.

Make sure to get lots of that creamy chicken  sauce onto each chicken bite! And that’s it   for my creamy mushroom chicken recipe! This  smells so good when it’s in the oven! The   aroma of that chicken slowly roasting away over  a bed of garlicky mushrooms is simply divine!  

It’s so mouthwatering! For the full list of  ingredients and the printable instructions,   don’t forget to head on down into  that video description box and over   to my website. Meanwhile, let’s dig  in to enjoy this while this chicken  

Is still piping hot! I love to add lots and  lots of sauce, just like dip it in there,   make sure it’s well coated because you want  all that incredible flavor from the sauce! Mmm-hm! Wow! That was an epic bite of delicious  and juicy chicken! It was so incredibly tender and  

Flavorful, and I love all that incredible rich,  hearty, creamy mushroom garlic sauce that’s coated   on the outside. That chicken has that little touch  of smokiness from the smoked paprika, and it is an   incredible dish! I can imagine this paired with  some pasta; it would make for an epic dinner!

Mmm-hm! We have been absolutely loving  this incredible and easy chicken recipe,   and I hope that you enjoy it at  home, too! Thank you so much for   watching my latest episode, and I’ll  see you next time with a new recipe!