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Meat, South and mountains

Chicken in cream sauce with mushrooms and rice pilaf

Chicken in cream sauce is a simmered dish of chicken thighs, mushrooms and white wine, finished with cream at the end. It serves 4, takes 65 minutes, stays easy to make, and costs about €3.60 per serving. The key is adding the cream only at the end and keeping it at a gentle simmer so it never splits. It's served with a fragrant rice pilaf that soaks up the sauce.

Tonight, chicken simmered in white wine with mushrooms and finished with cream, served with a fragrant rice pilaf.

Chicken in cream sauce with mushrooms and rice pilaf
Total time
1 h 05
Difficulty
Easy
Cost per person
€3.60
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This dish has the comforting feel of a Sunday simmer, with a creamy sauce that coats the chicken and mushrooms without ever feeling heavy. The white wine adds just enough brightness to balance the cream, and the softened shallots build flavor without taking over. It's the kind of dish that fills the whole house with a good smell while it quietly simmers away.

This is a good pick for fall and winter evenings when you want something comforting without spending the whole night in the kitchen. Kids generally like it, especially with the rice pilaf that mellows the dish even further. It works just as well on a weeknight as on a family Sunday, since the simmering stage needs very little attention once the chicken is in the pan.

The ingredients

4 people

Butcher

  • Chicken thighs 4

Fruits and vegetables

  • Button mushrooms 300 g
  • Shallot 2
  • Onion 1

Pantry

  • Dry white wine 20 cl
  • Riceoften in the pantry 300 g
  • Chicken brothoften in the pantry 60 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Brown the chicken thighs in a sauté pan with half the butter, then set them aside. 12 min

    A good golden color is enough, the cooking finishes later.

  2. Cook the chopped shallots and sliced mushrooms in the same pan.

    Keep the heat high to evaporate the water released by the mushrooms.

  3. Deglaze with the white wine, return the chicken to the pan, cover and let it simmer gently. 30 min

    Turn the chicken halfway through cooking.

  4. Make the rice pilaf by cooking the chopped onion in the remaining butter, add the rice, let it turn translucent, then pour in the hot broth and cook covered. 16 min

    Use one and a half times the volume of broth compared to the rice.

  5. Stir the cream into the chicken, let it thicken for five minutes and serve with the rice. 5 min

    Taste the sauce, a little ground pepper wakes it up.

Our tips to get it right

  • Pick firm, white button mushrooms, they'll release less water while cooking and keep some bite.
  • Use thick heavy cream rather than light cream, it holds up better to heat and coats the chicken more generously.
  • If the sauce looks too thin after adding the cream, let it simmer uncovered a couple more minutes rather than raising the heat.

The variations

  • Swap the chicken thighs for boneless thighs for a slightly faster cook.
  • For a vegetarian version, replace the chicken with tender potato chunks and extra mushrooms simmered in the same sauce.
  • For a quicker weeknight version, use chicken tenders, they cook in about ten minutes instead of simmering for thirty.

What to serve it with

  • Rice pilaf, already part of the recipe
  • A green salad with a sharp vinaigrette
  • A glass of dry white wine

Storage

This dish keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat gently, adding a splash of broth or cream if the sauce has thickened too much.

Questions about this dish

Can you make this dish ahead of time?

Yes, you can cook the chicken and mushrooms a day ahead and reheat gently the next day. Add the cream only right before serving to keep the sauce smooth.

Can you replace the white wine?

You can swap it for chicken broth with a splash of lemon juice to keep some brightness. The flavor will be slightly less rounded but the dish will still work well.

Why might the cream split?

Cream added too early or boiled hard can curdle. Pour it in at the end and just let it simmer gently for a few minutes.

Is this dish good for kids?

Yes, the mild creamy sauce and the rice pilaf make it a dish kids tend to enjoy. You can simply leave the mushrooms off their plate if needed.

How long does it take to make a chicken in cream sauce with mushrooms, served with rice pilaf?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken in cream sauce with mushrooms, served with rice pilaf?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken in cream sauce with mushrooms, served with rice pilaf cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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