This Creamy French Style Chicken is a yummy dish that brings a taste of France to your kitchen. It features tender chicken simmered in a rich, creamy sauce with herbs for flavor.
If you like a meal that feels fancy but is easy to make, this one’s for you! I stir it up with some pasta or rice for a complete dinner. Trust me, you’ll want seconds! 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs give great flavor and moisture. If you’re looking for a leaner option, boneless, skinless chicken breasts can work, though they may dry out faster.
Olive Oil or Butter: Both add rich flavor, but I lean toward butter for a creamier taste. If you need a dairy-free option, use olive oil or coconut oil as a substitute.
Mushrooms: White mushrooms are mild and perfect for this dish. If you prefer, you can use cremini mushrooms for a deeper flavor or even a mix of wild mushrooms for an earthy twist.
White Wine: This adds depth, but you can swap it with more chicken broth if you want to keep it non-alcoholic. Apple cider vinegar can enhance the flavor if you need to replace the acidity.
Heavy Cream: For a lighter dish, consider using half-and-half or a plant-based cream alternative, though it might not be as rich.
How Do I Get the Chicken Skin Crispy?
Getting that crispy skin is key for great flavor and texture! Start by making sure your chicken is dry; pat it with paper towels. A hot skillet is also essential.
- Before cooking, season your chicken well with salt and pepper.
- Heat the oil or butter until it shimmers, then add the chicken skin-side down. Don’t move it around too much; let it cook undisturbed for the first few minutes.
- Flip after it’s golden brown. If it’s sticking, it’s not ready to turn!
Keeping the skin side down for the first cooking stage ensures it crisps up beautifully, making every bite more enjoyable!
Creamy French Style Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
For the Sauce:
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 8 oz (225 g) white mushrooms, sliced
- 1/2 cup dry white wine (optional, can substitute with chicken broth)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30-40 minutes to cook, totaling about 50 minutes from start to finish. In no time, you’ll have a delicious, creamy French-style chicken dinner ready to enjoy!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken thighs generously with salt and pepper on both sides. This will enhance the flavor while cooking.
2. Brown the Chicken:
In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook them until the skin is golden brown and crispy, which should take about 6-8 minutes. Flip the chicken and cook the other side for another 4-5 minutes. Then, remove the chicken from the skillet and set it aside.
3. Sauté the Vegetables:
Lower the heat to medium and add the chopped onion to the same skillet. Cook for 3-4 minutes until the onion is soft and translucent. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms have released their moisture and are lightly browned, about 5-6 minutes.
4. Add Liquid Ingredients:
Pour in the white wine (or additional chicken broth if you prefer). Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until slightly reduced.
5. Create the Creamy Sauce:
Now, stir in the chicken broth, heavy cream, Dijon mustard, and thyme. Mix everything together until well combined.
6. Cook the Chicken in Sauce:
Return the chicken thighs to the skillet, skin side up. Spoon some of the sauce over the chicken. Reduce the heat to low, cover, and let it simmer gently for about 15-20 minutes or until the chicken is fully cooked (internal temperature 165°F/74°C).
7. Thicken the Sauce:
Once done, remove the lid, increase the heat to medium, and let it simmer for a few more minutes to thicken the sauce if necessary. Keep an eye on it!
8. Final Touches:
Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish with chopped fresh parsley right before serving.
Serve your creamy French style chicken with buttery mashed potatoes, fluffy rice, or crusty bread to soak up that delicious sauce. Enjoy a delightful meal! 🌟
img src=”https://panperfected.com/wp-content/uploads/2025/09/creamy-french-style-chicken.webp” alt=””>
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless, skinless chicken thighs! Just reduce the cooking time slightly since they cook faster—check for doneness after about 15-18 minutes.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or Greek yogurt mixed with a bit of milk. Keep in mind that the sauce may be less rich if you use lower-fat alternatives.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat or in the microwave, stirring occasionally for even heating.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like spinach or asparagus for extra color and nutrients. Just add them to the skillet along with the mushrooms so they cook well and blend into the sauce.
