Chicken with Creamy Mushroom Sauce
- Chicken with Creamy Mushroom Sauce
- Recipe
- Ingredients
- Instructions
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 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!
Recipe
Yield: 8 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Ingredients
Instructions
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.
