Chicken with Cream and Mushrooms
A classic French comfort food dish: perfectly golden chicken pieces wrapped in a creamy sauce with Parisian mushrooms and shallots. Simple, generous, and flavorful, this family-friendly recipe will delight the whole table in under 40 minutes.
🛒 Ingredients
6 servings
- 600g of boneless or de-boned chicken thighs
- 250g of finely sliced Parisian mushrooms
- 2 finely chopped shallots
- 20cl of thick heavy cream
- 5cl of dry white wine (optional)
- 30g of sweet butter
- 1 tablespoon of neutral oil
- Fine salt and freshly ground black pepper
- A few sprigs of fresh parsley, finely chopped
Watch the original video
Watch on TikTokDirections
- 1
Prepare the ingredients: finely chop the shallots, clean and slice the Parisian mushrooms, and chop the parsley. If using thighs, make sure they are well de-boned and slightly flattened for even cooking.
- 2
Generously season both sides of the chicken pieces with salt and freshly ground black pepper.
- 3
In a large skillet over medium-high heat, melt the butter with oil. When the butter foams, add the chicken pieces. Cook 4-5 minutes per side until golden brown and cooked through. Reserve on a plate and cover with aluminum foil.
- 4
In the same skillet without washing (the cooking juices add flavor), reduce to medium heat. Sauté the shallots for 2 minutes until translucent.
- 5
Add the sliced mushrooms and cook over high heat for 5-6 minutes, stirring regularly, until they release all their liquid and start to lightly color.
- 6
If using white wine, pour it in and deglaze the skillet by scraping well with a spatula. Let reduce for 1 minute over high heat.
- 7
Reduce heat to low, add the heavy cream, mix well, and let simmer 3-4 minutes, stirring until the sauce lightly coats the spatula. Adjust seasoning.
- 8
Return the chicken pieces to the skillet with the cooking juices. Coat them with the sauce and cook for 2 minutes over low heat to allow the chicken to absorb the flavors.
- 9
Garnish generously with chopped fresh parsley just before serving. Serve with basmati rice, fresh pasta, or steamed potatoes.
💡 Chef's Tip
The secret to a truly velvety sauce: don't press the heat during the cream step. A gentle reduction over very low heat allows the sauce to naturally thicken without breaking. If the sauce is too thick, thin it with a tablespoon of chicken broth or hot water.
