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Winter Meals We Can’t Get Enough Of – Creamy Mushroom Chicken

Here in Johannesburg we’re in the midst of the coldest part of our winter. Together with The South African Mushroom Farmers’ Association we’re sharing winter meals that we can’t get enough of. One of which is this creamy mushroom chicken.

There’s something deeply satisfying about a creamy mushroom chicken dish when it is cold outside.

I’ve tried different variations over the years. However, this one has been the favourite in our home.

Creamy Mushroom Chicken

Creamy Mushroom Chicken Thighs

This creamy mushroom chicken thigh dish is not only warming and comforting in winter, but it’s also great for feeding large families.

Creamy Mushroom Chicken

Creamy Mushroom Chicken Thighs

Course Main Course


  • 6-8 chicken thighs bone-in. skin on
  • 2 bulbs fennel sliced
  • 1 onion sliced
  • 1 bunch fresh thyme sprigs
  • 4 cloves garlic finely minced
  • 500 g mixed button mushrooms sliced
  • ½ cup dry white wine
  • 1 cup chicken stock
  • ½ cup fresh cream
  • 200 g curly kale stemmed and roughly chopped
  • salt and black pepper to taste
  • olive oil


  • Preheat the oven to 180°C.
  • Heat a drizzle of olive oil in a large oven-proof saute pan or buffet casserole.
  • Season the chicken thighs with salt.
  • Sear the chicken thighs skin side down, until the skin is golden brown. Flip and cook until lightly browned on the underside.
  • Set the chicken pieces aside on a tray.
  • Add the sliced fennel, onion, and thyme, and season.
  • Cook until the vegetables soften. Then add the mushrooms and garlic and cook until fragrant.
  • Pour in the dry white wine and chicken stock. Bring to a simmer and reduce slightly.
  • Add the chicken back into the pan and nestle it in the sauce. Leave the skin uncovered to remain crisp.
  • Transfer to the oven and bake for 20-25 minutes until the chicken thighs are cooked through.
  • Transfer the chicken pieces to a clean plate or baking tray and keep warm in the oven.
  • Bring the braise to a gentle simmer on the stovetop. Add the kale and cream.
  • Stir until the kale is wilted and the sauce is slightly reduced.
  • Season to taste.
  • Return the chicken to the pan for serving.
  • Scatter with fresh dill and serve.
Keyword chicken, chicken thigh, creamy mushroom, mushroom

Love this recipe? Try out this curried mushroom and mince pie

Happy cooking!


DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway. 

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