Tender chicken baked in a rich, creamy mushroom and onion sauce with garlic and thyme. This is an easy comfort-food dinner that pairs beautifully with mashed potatoes, rice, or roasted vegetables.
Ingredients
Serves 4
- 4 chicken thighs or boneless chicken breasts
- 8 oz (225 g) mushrooms, sliced
- 1 small onion, diced
- 1 cup chicken broth
- ½ cup heavy cream or whole milk
- 2 tablespoons butter
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon fresh thyme, optional, for garnish
👩🍳 Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken:
Pat the chicken dry and season both sides with salt, pepper, and garlic powder. - Brown the chicken:
Heat olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Add the chicken and cook for about 3–4 minutes per side, until nicely browned. Remove the chicken and set aside. - Cook the vegetables:
Add the remaining tablespoon of butter to the same skillet. Add the onion and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and the onion is softened. - Make the sauce:
Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Simmer for about 2–3 minutes. - Add the cream:
Lower the heat and stir in the heavy cream and thyme. Season with additional salt and pepper if needed. - Combine and bake:
Return the chicken to the skillet and spoon some of the mushroom sauce over the top. Transfer to the oven and bake for approximately 15–25 minutes, depending on the thickness of the chicken, until the chicken reaches 165°F (74°C) internally. - Garnish and serve:
Spoon the creamy mushroom sauce over the chicken and garnish with fresh thyme.
🍽️ Serving Ideas
Serve with mashed potatoes, steamed green beans, roasted broccoli, rice, or crusty bread to soak up the creamy mushroom sauce.
