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–+ servings

Creamy Mushroom Chicken

YUMMY KITCHEN
Tender chicken simmered with mushrooms, potatoes and carrots in a rich garlic cream sauce seasoned with thyme and cumin. This comforting one-pot dish is perfect for family dinners and pairs beautifully with steamed rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, MAIN DISH
Cuisine Filipino
Servings 6
Calories 450 kcal

Equipment

  • Large pot or deep frying pan with lid
  • Knife and cutting board
  • Measuring cups and spoons
  • Cooking spoon
  • Tongs

Ingredients
  

  • 1 kilo chicken cut into serving pieces
  • 1 tablespoon salt or to taste
  • 1 tablespoon black pepper or to taste
  • 4 tablespoons cooking oil divided
  • 1 cup chopped bacon optional
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon thyme
  • 1 teaspoon cumin
  • 3 tablespoons garlic powder adjusted to taste
  • 1 cup mushrooms sliced
  • 1½ cups potatoes chopped
  • 1 cup carrots chopped
  • 1 cup white wine optional
  • 2 cups water
  • 1 chicken broth cube
  • 1 cup all-purpose cream
  • Parsley for garnish
  • 2 teaspoons flour or cornstarch optional, for thickening

Instructions
 

  • Season the chicken with salt and black pepper.
  • Heat 2 tablespoons of oil in a large pot. Add the bacon and cook until crisp. Remove and set aside, leaving some of the rendered fat in the pot.
  • Sear the chicken on both sides until lightly browned. Remove and set aside.
  • Add the remaining 2 tablespoons of oil. Sauté the onion and garlic until fragrant. Add the thyme, cumin, and garlic powder.
  • Add the mushrooms, potatoes, and carrots. Stir and cook for a few minutes until coated with the seasonings.
  • Pour in the optional white wine. Boil uncovered for 5 minutes, then cover and cook for another 5 minutes.
  • Return the chicken to the pot. Add the water and crumbled chicken broth cube. Cover and simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
  • Lower the heat and stir in the all-purpose cream. Cover and simmer gently for another 5–7 minutes.
  • Taste and adjust the seasoning. If the sauce is too thin, add a small amount of flour or cornstarch mixed with cold water and simmer until thickened.
  • Transfer to a serving dish. Garnish with crispy bacon and chopped parsley, then serve hot with rice, potatoes, or bread.

Notes

  • Bone-in chicken adds flavor, while boneless chicken cooks faster. Adjust the cooking time as needed.
  • White wine is optional. Replace it with water or chicken broth if preferred.
  • For a milder sauce, replace some of the all-purpose cream with milk.
  • Add the cream over low heat to help maintain a smooth sauce.
  • Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently with a splash of water or broth.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 9gSodium: 700mgFiber: 2gSugar: 4g
Keyword Chicken with Mushroom Cream Sauce, Creamy Chicken Recipe, Creamy Mushroom Chicken, Creamy Mushroom Chicken Recipe, Garlic Cream Chicken
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