Chicken with Creamy Mushroom Sauce

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

Chicken with Creamy Mushroom Sauce - Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

Chicken thighs smothered in the most amazing, most creamy, most heavenly mushroom sauce of all time. And yes, it’s made completely from scratch. There’s no condensed canned soups involved here. But don’t worry – this is one of the easiest sauces you will ever make.

MY OTHER RECIPES


Chicken with Creamy Mushroom Sauce - Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

My only complaint is that I wish I had doubled the sauce. I kept “taste-testing” it periodically while the chicken was cooking but I almost ate all of it by the time chicken was done!

Chicken with Creamy Mushroom Sauce

Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!

Ingredients:

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley leaves

For the mushroom sauce

  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half and half*
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. Season chicken thighs with salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  4. Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
  5. To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  6. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  7. Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 270.7 Calories from Fat 189
% Daily Value*
Total Fat 21.0g 32%
Saturated Fat 8.9g 45%
Trans Fat 0.2g
Cholesterol 87.0mg 29%
Sodium 76.8mg 3%
Total Carbohydrate 4.6g 2%
Dietary Fiber 0.4g 2%
Sugars 0.7g
Protein 15.9g 32%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.