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Creamy Chicken Thighs With Mushrooms & Herbs {DF, GF}

Creamy Chicken Thighs With Mushrooms & Herbs {DF, GF}

It's time for another quick and easy weeknight meal guys and this one is a cracker. Let me introduce you to my Creamy Chicken Thighs With Mushrooms & Herbs. It involves chicken thighs again just like my Sticky Honey & Soy Baked Chicken but this recipe is a divine dish of slowly simmered chicken in a crazy good creamy sauce with umami-rich mushrooms and pimped out with fresh herbs such as parsley, basil, tarragon and sage. So good, so easy and delicious. Best of all it is dairy and gluten free but you totally wouldn't know it. There is so much flavour going on in this dish that it will blow your mind. It is a firm favourite in our household and I swear I've made it every couple of weeks over the cooler months but it will most likely still be on the menu when the weather warms up because I can cook it all on the stove top and not turn the oven on.  

Creamy Chicken Thighs With Mushrooms & Herbs {DF, GF}

This dish involves panfrying chicken thighs until gorgeously golden and slightly crispy. Removing those you then pop in a bunch of mushrooms and fry them off with garlic until fragrant before tossing in a bunch of fresh herbs to wilt slightly and let off their fragrance. Coconut milk is added along with chicken stock and the thighs are popped back into the flavour rich sauce and then simmered on low with a lid until fork tender. The scents that waft off this pan will make your nose twitch with delight and your mouth water in anticipation.  Its great comfort food without a lot of fuss.  Serve this one up the next time you have people around and they needn't know you didn't spend a lot of time in the kitchen. Just enjoy the praise that gets heaped on you after the dishes get licked clean.... which happens regularly in our house with this dish. 

Creamy Chicken Thighs With Mushrooms & Herbs {DF, GF}
Creamy Chicken Thighs With Mushrooms & Herbs {DF, GF}

I make use of the herbs from my herb garden for this recipe and I urge you to use fresh herbs in this dish if you can. It really makes it. Also, you must use fresh garlic cloves because the flavour they lend to the dish cannot be replicated with the stuff from the jar. Now I am guilty of using the jarred stuff all of the time because well I am lazy and time poor BUT I have started making the effort to use real garlic cloves and the difference in flavour is phenomenal. So if you can use garlic cloves it doesn't take much more effort to roughly chop them up. 

Creamy Chicken Thighs With Mushrooms & Herbs {DF, GF}

If you don't have chicken thighs use what you have - chicken drumsticks or breast fillets will also work just as well.  Also if you are looking for a hardcopy of my recipes I have a little feature that allows you to download and print off my recipes. If you look in the recipe below you will see Download & Print Recipe in red. If you click on this you will automatically download the recipe and all you have to do is print it off. Simply and easy. I would love to hear your thoughts on this dish if you just so happen to make it. Leave a comment below and tell me what you think!! 

Creamy Chicken Thighs With Mushrooms & Herbs

by The Whimsical Wife

Prep Time: 30 min

Cook Time: 30-45 min

Serve: 4

Download & Print Recipe


  • 6 chicken thighs
  • 2 cups sliced mushrooms
  • 4 cloves garlic, finely chopped
  • 400ml lite coconut cream
  • 1/2 cup chicken stock
  • 6 sage leaves
  • 5 basil leaves, roughly chopped
  • 2 tbsp parsley, roughly chopped
  • 1 teaspoon tarragon, roughly chopped
  • 1 tbsp lemon juice


In a large cast iron pan heat a tablespoon of olive oil over a high heat and place in the chicken thighs to brown off. Cook until golden brown on all sides. Remove from the pan.

In the same pan add a little more olive oil and then the mushrooms. Cook until the mushrooms are browned on both sides then add the garlic and sage leaves to brown for a few minutes.

Add the rest of the herbs along with the coconut cream and chicken stock. Bring to a simmer and add the chicken thighs back to the pan and place a lid on. Stir occasionally to stop the sauce from sticking to the pan.

Simmer for 20 minutes with the lid on before removing and simmering for a further 20-25 minutes with the lid off to reduce the and thicken the sauce. The chicken should be fork tender. Season with a little salt and pepper and lemon juice and garnish with more fresh herbs before serving.

Serve this dish with fresh crusty bread, rice or fresh steamed vegetables. Depending on your dietary requirements.

Cooks Notes

This tastes so good the next day. Why not make it a day in advance and reheat OR use leftovers for lunches the following day.

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Creamy Chicken Thighs With Mushrooms & Herbs {DF, GF}
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