I added these Mushroom Chicken Bites to my Mushrooms And Chicken Recipes collection and invite you to find out how juicy chicken thigh pieces and cremini mushrooms soak up a rich, savory sauce to create a flavorful, low carb dinner in just 25 minutes.

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I love dishes that seem simple but sneak up on you with big flavor. These Mushroom Chicken Bites do that, with boneless skinless chicken thighs and cremini mushrooms teaming up into something way more than the sum of its parts.

The mushrooms soak up the savory notes and the chicken stays surprisingly tender, so even picky eaters ask for seconds. I can’t explain it.

It’s the kind of thing I want when I crave Chicken With Mushroom comfort but without fuss, and it feels right for Healthy Chicken Recipes Low Carb lists. Try it once and you’ll be plotting the next time to make it.

Ingredients

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Chicken thighs provide protein, iron and stay juicy even if overcooked.
Cremini mushrooms add fiber and umami, earthy flavor that makes sauce richer.
Garlic brings pungent savory bite, maybe helps heart health a bit.
Shallot gives sweet oniony depth, softer and milder then regular onion.
Heavy cream lends silkiness and fat, coconut cream adds dairy free richness.
Thyme tastes herbal lemony, small antioxidant punch without stealing spotlight.
Lemon juice adds bright acidity, cuts richness and wake up flavors.
Olive oil helps brown chicken and mushrooms, gives fruity flavor and healthy fats.
Smoked paprika brings warm color, subtle smoky sweet depth.
Fresh parsley finishes the dish with herb freshness and small vitamin boost.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs (about 700 g) cut into bite sized pieces

8 oz cremini mushrooms, halved or quartered (about 225 g)

2 tbsp olive oil

1 tbsp unsalted butter

3 garlic cloves, minced

1 small shallot, finely chopped

1/2 cup low sodium chicken broth (120 ml)

1/4 cup heavy cream (60 ml) or coconut cream for dairy free option

1 tsp Dijon mustard

1 tsp dried thyme or 1 tbsp fresh thyme leaves

1 tsp smoked paprika

1 tsp kosher salt, or to taste

1/2 tsp freshly ground black pepper

2 tbsp fresh parsley, chopped

1 tbsp lemon juice, optional

How to Make this

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1. Pat 1 1/2 lb boneless skinless chicken thighs dry and cut into bite sized pieces, season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp smoked paprika; set aside.

2. Heat a large skillet over medium high, add 1 tbsp olive oil, then add the chicken in a single layer, don’t crowd the pan or they’ll steam; brown for 3 to 4 minutes per side until golden but not fully cooked, remove to a plate.

3. Lower heat to medium, add the remaining 1 tbsp olive oil and 1 tbsp unsalted butter to the same skillet, let butter melt and swirl it around.

4. Add 8 oz cremini mushrooms (halved or quartered) and cook for 4 to 5 minutes until nicely browned, stirring occasionally so they get color, then push them to the side.

5. Add 3 garlic cloves minced and 1 small shallot finely chopped to the pan, cook about 30 to 45 seconds until fragrant, don’t let the garlic burn.

6. Return the chicken to the skillet, pour in 1/2 cup low sodium chicken broth to deglaze the pan scraping up the brown bits, then stir in 1/4 cup heavy cream (or coconut cream for dairy free), 1 tsp Dijon mustard and 1 tsp dried thyme or 1 tbsp fresh thyme leaves.

7. Bring to a gentle simmer and cook 3 to 5 minutes until the sauce thickens slightly and the chicken is cooked through (juices run clear or internal temp about 165F), taste and adjust salt and pepper if needed.

8. Stir in 2 tbsp fresh parsley chopped and optionally 1 tbsp lemon juice to brighten the flavors, heat just a few seconds more then remove from heat.

9. Serve right away so the sauce is silky and the chicken stays juicy, this whole thing comes together in about 25 minutes.

Equipment Needed

1. Large heavy skillet (10 to 12 inch), for browning the chicken and making the sauce
2. Chef’s knife, sharp ones make prep way faster
3. Cutting board, preferably a separate one for meat
4. Tongs or a slotted spatula, to flip and remove the chicken without poking it too much
5. Measuring spoons and a 1/2 cup measuring cup, for salt, broth, cream and mustard
6. Small mixing bowl, to season the chicken and hold minced garlic/shallot
7. Wooden spoon or silicone spatula, for stirring and scraping up browned bits
8. Instant read thermometer, to check the chicken hits about 165 F
9. Plate and paper towels, to rest the browned chicken briefly before returning to the pan

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes you can. Breasts are leaner so they can dry out faster, cut them into even bite sized pieces and watch the cook time, about 3 to 5 minutes per side until the internal temp hits 165 F (74 C).

Q: How do I make this dairy free? A: Swap the heavy cream for full fat coconut cream and skip the butter or use a neutral oil or vegan butter, it changes the flavor a bit but still tasty.

Q: My sauce is too thin how do I thicken it? A: Simmer the sauce a few minutes to reduce, or mix 1 tsp cornstarch with 1 tbsp cold water and stir that in, cook until it thickens. Dont add cornstarch hot or it clumps.

Q: Can I swap the mushrooms or add other veggies? A: Yep, button, shiitake or sliced portobello all work, and add quick wilting greens like spinach at the end, harder veggies like bell pepper or zucchini should go in earlier so they soften.

Q: How should I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days, reheat gently in a skillet over low to medium heat with a splash of broth to loosen the sauce. You can freeze for up to 2 months, thaw overnight in the fridge before reheating.

Q: How do I get nice brown color on the chicken? A: Pat the chicken dry, dont overcrowd the pan and use medium high heat so the pieces sear, let them sit undisturbed a couple minutes before stirring for best browning.

Mushroom Chicken Bites Recipe Substitutions and Variations

Chicken thighs: chicken breasts (slice into similar bite sized pieces but they cook faster, so watch the time); turkey breast or tenderloins (same idea, a bit leaner); firm tofu or tempeh (press, marinate and pan-sear for color)
Cremini mushrooms: white button mushrooms (milder, same texture); shiitake (meaty, more umami); portobello (slice thicker for big, steak-like bites); oyster mushrooms (delicate and quick-cooking)
Heavy cream: half and half plus 1 tbsp melted butter per cup for richness; evaporated milk (thicker than regular milk); coconut cream (already a dairy-free option); plain Greek yogurt thinned with a little milk or water (stir in off the heat so it doesn’t break)
Unsalted butter: ghee (similar buttery flavor, lactose free); extra olive oil or avocado oil (dairy-free, higher smoke point); vegan butter or margarine (for plant based)

Pro Tips

– Pat the chicken really dry and cook in batches so each piece gets a proper brown crust, dont crowd the pan or they’ll steam and turn rubbery; pull them off the heat a little underdone since they finish cooking in the sauce.

– Get the mushrooms good and hot in the pan and dont stir them constantly, let them sit so they brown; if they dump too much water, remove them, let the pan reheat and give them another quick sear for better flavor.

– Deglaze with the broth right after browning and scrape the brown bits, those bits are where the flavor lives; if you want a thicker sauce, simmer a bit longer or whisk in a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) near the end.

– Finish smart: add the cream gently off high heat and taste before serving because thighs need a bit more salt than you think, a squeeze of lemon at the end brightens everything, and a small knob of butter or extra parsley right before plating makes the sauce silky and more rounded.

Mushroom Chicken Bites Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

528

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch), for browning the chicken and making the sauce
2. Chef’s knife, sharp ones make prep way faster
3. Cutting board, preferably a separate one for meat
4. Tongs or a slotted spatula, to flip and remove the chicken without poking it too much
5. Measuring spoons and a 1/2 cup measuring cup, for salt, broth, cream and mustard
6. Small mixing bowl, to season the chicken and hold minced garlic/shallot
7. Wooden spoon or silicone spatula, for stirring and scraping up browned bits
8. Instant read thermometer, to check the chicken hits about 165 F
9. Plate and paper towels, to rest the browned chicken briefly before returning to the pan

Ingredients

1 1/2 lb boneless skinless chicken thighs (about 700 g) cut into bite sized pieces
8 oz cremini mushrooms, halved or quartered (about 225 g)
2 tbsp olive oil
1 tbsp unsalted butter
3 garlic cloves, minced
1 small shallot, finely chopped
1/2 cup low sodium chicken broth (120 ml)
1/4 cup heavy cream (60 ml) or coconut cream for dairy free option
1 tsp Dijon mustard
1 tsp dried thyme or 1 tbsp fresh thyme leaves
1 tsp smoked paprika
1 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
2 tbsp fresh parsley, chopped
1 tbsp lemon juice, optional

Directions

Pat 1 1/2 lb boneless skinless chicken thighs dry and cut into bite sized pieces, season with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tsp smoked paprika; set aside.
Heat a large skillet over medium high, add 1 tbsp olive oil, then add the chicken in a single layer, don't crowd the pan or they'll steam; brown for 3 to 4 minutes per side until golden but not fully cooked, remove to a plate.
Lower heat to medium, add the remaining 1 tbsp olive oil and 1 tbsp unsalted butter to the same skillet, let butter melt and swirl it around.
Add 8 oz cremini mushrooms (halved or quartered) and cook for 4 to 5 minutes until nicely browned, stirring occasionally so they get color, then push them to the side.
Add 3 garlic cloves minced and 1 small shallot finely chopped to the pan, cook about 30 to 45 seconds until fragrant, don't let the garlic burn.
Return the chicken to the skillet, pour in 1/2 cup low sodium chicken broth to deglaze the pan scraping up the brown bits, then stir in 1/4 cup heavy cream (or coconut cream for dairy free), 1 tsp Dijon mustard and 1 tsp dried thyme or 1 tbsp fresh thyme leaves.
Bring to a gentle simmer and cook 3 to 5 minutes until the sauce thickens slightly and the chicken is cooked through (juices run clear or internal temp about 165F), taste and adjust salt and pepper if needed.
Stir in 2 tbsp fresh parsley chopped and optionally 1 tbsp lemon juice to brighten the flavors, heat just a few seconds more then remove from heat.
Serve right away so the sauce is silky and the chicken stays juicy, this whole thing comes together in about 25 minutes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 294g
Total number of serves: 4
Calories: 528kcal
Fat: 34.6g
Saturated Fat: 11.7g
Trans Fat: 0.13g
Polyunsaturated: 2g
Monounsaturated: 20g
Cholesterol: 176mg
Sodium: 450mg
Potassium: 675mg
Carbohydrates: 4.8g
Fiber: 1.3g
Sugar: 1.5g
Protein: 47.6g
Vitamin A: 375IU
Vitamin C: 5mg
Calcium: 50mg
Iron: 2.3mg

Mushroom Chicken Bites Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Mushroom Chicken Bites Recipe Substitutions and Variations

Pro Tips