Dairy Free Creamy Mushroom Chicken Thighs

Name: Dairy Free Creamy Mushroom Chicken Thighs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 6 small bone-in, skin-on chicken thighs ((see notes)); ½ teaspoon salt, divided; ¼ teaspoon freshly cracked black pepper; 1 teaspoon paprika; 1 tablespoon olive oil; 1 tablespoon dairy-free butter ((or olive oil)); 1 pound assorted mushrooms ((i.e. combination of baby bella, shiitake, oyster, etc.)); 2 cloves garlic, minced; 1 cup white wine ((or chicken broth)); ¼ cup fresh sage leaves, chopped; 2 rosemary sprigs; ½ cup dairy-free heavy cream ((see notes))

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Found yourself missing rich, creamy sauces after going dairy-free? Not to worry, my friend! These dairy free creamy mushroom chicken thighs are going to earn an ongoing spot in your dinner routine. Think tender, juicy chicken thighs and a savory, creamy mushroom sauce – made possible with a dairy-free heavy cream substitute.

Ingredient Notes

Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:

Dairy-free cream, white wine, rosemary, sage, garlic, dairy-free butter, olive oil, paprika, salt, pepper, mushrooms, and chicken thighs.

Dairy-free heavy cream – This is the primary “specialty” ingredient you’ll need for this recipe. You can use either Silk heavy whipping cream or Country Crock dairy free heavy whipping cream. Both work well in this recipe.

Mushrooms – I recommend using a mixture of two different types of mushrooms. I usually will use baby bella mushrooms and shiitake mushrooms since they’re readily available at the grocery store, but I’ve also used oyster mushrooms in the past too. Use whatever blend you’d like! If you’re in a pinch, regular white mushrooms will work just fine too; the sauce will just have less flavor complexity.

Dairy-free butter – You’ll use a little when sautéing the mushrooms. I usually veer towards Country Crock plant butter sticks, but any dairy-free butter should work here. You can also use olive oil as an alternative if you don’t have dairy-free butter on hand or don’t want to buy any.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by seasoning the chicken thighs with salt, pepper, and paprika. I recommend using smaller bone-in chicken thighs as it’s easier to cook them thoroughly when doing a skillet-based meal like this.

Heat the olive oil in a cast iron skillet. Cook the chicken thighs skin-side down for 5 minutes, then flip and cook another 5 minutes. Set aside on a plate for now.

Six chicken thighs cooking in a cast iron skillet.

Add the dairy-free butter and mushrooms to the pan and saute for about 5 minutes, until the mushrooms start to get tender. Season with salt and add garlic and cook for another minute.

Add the wine, sage, and rosemary. Cook for about 3 minutes, until the wine is reduced by half.

Mushrooms, garlic, wine, rosemary, and sage in a skillet.

Add the dairy-free heavy cream.

Dairy-free heavy cream added to the skillet.

Then put the chicken back in the pan. Cook for another 12-15 minutes or until the chicken is cooked to 165°F. Using a meat thermometer is the best way to ensure the chicken is cooked through, as exact time frames will depend on your stove, pan, and size of the chicken thighs.

Quick tip – if the sauce starts to reduce too much while finishing the cook on the chicken, just add more wine (or broth) and dairy-free cream in equal amounts.

When the chicken is done, serve with the sauce from the pan and your favorite side dishes!

A close up of a chicken thigh with a creamy mushroom sauce.

Recipe FAQ

Here are some common questions that may come up as you’re preparing this recipe:

What should I serve with creamy mushroom chicken?

This dish pairs well with a starchy side along with any veggies you prefer. For the starchy side, try mashed potatoes, roasted potatoes, or crusty bread. For veggies, try sauteed green beans or a simple side salad.

How should I store leftovers?

Store in the fridge for up to 4 days and reheat in the microwave.

Can I use chicken breasts instead of thighs?

Yes, but keep in mind chicken breasts are leaner and may cook more quickly. You may need to alter the cooking time.

Allergens in this Recipe

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy free, wheat/gluten free, and egg free. As long as your dairy-free heavy cream and dairy-free butter don’t contain nut products, it should also be nut free.

This recipe does contain soy in the dairy-free butter that I used, but this can easily be eliminated by choosing a soy-free dairy-free butter, or using olive oil instead. At the time of publish the two dairy-free heavy cream choices that I use do not contain soy, but it is always worth double checking this in case ingredients change.

More Dairy Free Dinner Ideas

If you’re looking for more dairy free dinners, be sure to give one of these a try:

I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.