Creamy Chicken with Mushrooms and Thyme
"This chicken stew is very simple to make with just a few ingredients. It’s Frenchy recipe inspired by my mother’s cuisine. You will like it for dinner with some rice. The best is leftovers! Freeze what you have left and you’ll have a delicious meal for later!"
-- @tastyandfrenchy
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Prep time 15mins
Cook time 45mins
Serves or Makes: 4 pers


  • 8 chicken thighs, boneless, skinless
  • 1 pound baby bella mushrooms, sliced `
  • 1 onion, choppped
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1 cup sour cream
  • 1 bunch fresh thyme
  • Salt, as needed
  • Pepper, as needed


  • Step 1

    Heat oil in a cast iron pot, add chicken thighs and brown, 5 minutes on each side. Remove chicken and add onion and garlic, cooking until soft and translucent, about 3 minutes. Add the mushrooms, thyme, sour cream, salt and pepper, stirring until thoroughly combined.

  • Step 2

    Add the chicken back into the pot, stirring to combine. Reduce the heat and simmer until the chicken is fork tender and the vegetables are cooked, about 30 minutes. Adjust seasoning as necessary. Serve.