This Baked Chicken with Mushrooms is everything you want in a weeknight dinner. It’s rich, savory, and packed with flavor, yet simple enough to throw together on a busy night. With tender chicken thighs, golden mushrooms, and a buttery garlic-wine sauce, this dish feels cozy and elegant all at once.
You can serve it with just about anything rice, mashed potatoes, crusty bread, or even pasta and it tastes just as good the next day. If you’re all about warm, saucy, one-dish wonders, this one deserves a spot on your dinner table.
There’s something magical about the way mushrooms soak up flavor and melt into that buttery pan sauce. Pair that with perfectly baked, juicy chicken, and you’ve got the kind of meal that makes everyone ask for seconds.
This recipe came to life on one of those chilly nights when I stared into the fridge with no plan in mind. All I had were some bone-in chicken thighs and a package of baby bella mushrooms that were begging to be used. I remembered an old French-style baked chicken recipe I saw in a cookbook years ago, and decided to improvise.
After a few tweaks, the result was a golden, bubbling pan of roasted chicken, bathed in a garlic mushroom sauce that smelled like it had simmered all day. I served it with some buttered noodles and a side of green beans, and let’s just say there were no leftovers. Now it’s one of those comfort recipes I come back to again and again.
Why You’ll Love This
1. It’s rich in flavor, not effort.
The pan sauce is where the magic happens. The mushrooms release their natural umami and soak up the garlic, thyme, and butter as the chicken bakes. It tastes like you spent hours babysitting a sauce on the stove, but really the oven does most of the work for you.
2. One pan, zero stress.
Everything bakes together in one skillet or baking dish, which means fewer dishes and less cleanup. It’s a true weeknight lifesaver. If you’re looking for something easy but impressive, this is the one to bookmark.
3. It’s wonderfully versatile.
You can serve it over mashed potatoes, polenta, or pasta, or keep it low-carb with cauliflower rice or steamed greens. It’s also easy to customize with different herbs, wines, or even creamy additions.
4. Meal prep and leftovers are a dream.
This chicken reheats beautifully, and the sauce gets even more flavorful the next day. It’s a great recipe to double up for meal prep, or just to guarantee you’ll have leftovers for lunch.
Recipe Details
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cuisine Type: American, French-inspired
Servings: 4
Estimated Cost: $15–$18
Equipment Needed:
- Large oven-safe skillet or baking dish
- Tongs or spatula
- Cutting board and knife
- Measuring spoons
- Aluminum foil (optional)
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 tablespoon unsalted butter
- 8 ounces baby bella mushrooms, sliced
- 4 garlic cloves, minced
- ½ cup dry white wine (or chicken broth)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ teaspoon smoked paprika (optional, for warmth)
- ¼ cup heavy cream (optional, for a creamier sauce)
- Fresh parsley, for garnish
- Lemon wedges, for serving (optional)
Ingredient Notes:
- Chicken: You can also use boneless thighs or chicken breasts. Adjust baking time accordingly.
- Mushrooms: Cremini, shiitake, or white button mushrooms all work here.
- White wine: Use something dry like Sauvignon Blanc or Pinot Grigio. If using broth, add a splash of vinegar for acidity.
- Cream: Optional, but adds a luxurious texture to the sauce.
- Paprika: Adds a hint of smoky depth but can be left out.
Step-by-Step Instructions
1. Preheat and prep.
Start by preheating your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and paprika if using. This step helps the skin get beautifully crisp.
2. Sear the chicken.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear for 4–5 minutes until golden and crisp. Flip and sear the other side for 2–3 minutes. Remove chicken and set aside.
3. Cook the mushrooms and garlic.
In the same skillet, melt the butter. Add mushrooms and sauté for 5–6 minutes until they release their moisture and turn golden. Add garlic and thyme and cook for another 30 seconds, just until fragrant.
4. Deglaze with wine.
Pour in the white wine (or broth) and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly. This creates a deeply flavorful base for the sauce.
5. Return the chicken and bake.
Nestle the chicken thighs back into the skillet, skin-side up. Spoon some mushrooms over the top and transfer the whole skillet to the oven. Bake uncovered for 25–30 minutes, or until the chicken reaches 165°F internally.
6. Finish and garnish.
Optional: Stir in the cream during the last 5 minutes of baking if you want a creamy finish. Once done, remove from the oven and let rest for a few minutes. Sprinkle with fresh parsley and a squeeze of lemon juice before serving.
Nutrition Facts (Per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 6g
- Fiber: 1g
- Fat: 30g
- Sodium: 380mg
- Vitamin A: 10% DV
- Vitamin C: 6% DV
- Calcium: 3% DV
- Iron: 10% DV
Tips for Success
1. Dry the chicken well.
Removing excess moisture from the chicken skin is key to getting a crispy golden crust. Don’t skip this step.
2. Don’t overcrowd the pan.
Give your mushrooms some space so they brown instead of steam. A crowded skillet leads to soggy mushrooms.
3. Use a meat thermometer.
For perfectly juicy chicken, aim for an internal temperature of 165°F. Overcooked thighs can turn rubbery.
4. Let it rest.
Allowing the chicken to sit for 5 minutes before serving helps the juices redistribute. It also gives the sauce time to thicken a bit more naturally.
Common Questions
Can I make this dairy-free?
Absolutely. Just skip the butter and cream or use plant-based alternatives. The recipe still works beautifully without them.
What’s the best wine to use?
A dry white wine like Chardonnay or Sauvignon Blanc works best. Avoid sweet wines as they can overpower the savory sauce.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth.
Can I use boneless chicken?
Yes, but reduce the baking time to about 20–25 minutes. Bone-in chicken adds more flavor, but boneless is great for a quicker version.
Variations and Substitutions
- Creamy Dijon twist: Stir in a tablespoon of Dijon mustard with the cream for a tangy upgrade.
- Herb swap: Try rosemary or tarragon instead of thyme for a different flavor profile.
- Add veggies: Toss in some spinach, kale, or cherry tomatoes during the last 10 minutes of baking.
- Low-carb version: Serve over cauliflower mash or roasted vegetables for a lighter meal.
Serving and Pairing Suggestions
- Starch sides: Serve with mashed potatoes, egg noodles, or a crusty baguette to soak up the sauce.
- Vegetables: Roasted green beans, sautéed spinach, or a simple arugula salad make perfect companions.
- Drinks: Pair with a chilled glass of white wine or a sparkling water with lemon for a fresh contrast.
Storage and Reheating Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Cool completely and freeze in a freezer-safe bag or container for up to 2 months.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce.
Baked Chicken with Mushrooms
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 tablespoon unsalted butter
- 8 ounces baby bella mushrooms sliced
- 4 garlic cloves minced
- ½ cup dry white wine or chicken broth
- 1 teaspoon dried thyme or 1 tablespoon fresh
- ½ teaspoon smoked paprika optional, for warmth
- ¼ cup heavy cream optional, for a creamier sauce
- Fresh parsley for garnish
- Lemon wedges for serving (optional)
Instructions
- Start by preheating your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, and paprika if using. This step helps the skin get beautifully crisp.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear for 4–5 minutes until golden and crisp. Flip and sear the other side for 2–3 minutes. Remove chicken and set aside.
- In the same skillet, melt the butter. Add mushrooms and sauté for 5–6 minutes until they release their moisture and turn golden. Add garlic and thyme and cook for another 30 seconds, just until fragrant.
- Pour in the white wine (or broth) and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly. This creates a deeply flavorful base for the sauce.
- Nestle the chicken thighs back into the skillet, skin-side up. Spoon some mushrooms over the top and transfer the whole skillet to the oven. Bake uncovered for 25–30 minutes, or until the chicken reaches 165°F internally.
- Optional: Stir in the cream during the last 5 minutes of baking if you want a creamy finish. Once done, remove from the oven and let rest for a few minutes. Sprinkle with fresh parsley and a squeeze of lemon juice before serving.
Notes
- Chicken: You can also use boneless thighs or chicken breasts. Adjust baking time accordingly.
- Mushrooms: Cremini, shiitake, or white button mushrooms all work here.
- White wine: Use something dry like Sauvignon Blanc or Pinot Grigio. If using broth, add a splash of vinegar for acidity.
- Cream: Optional, but adds a luxurious texture to the sauce.
- Paprika: Adds a hint of smoky depth but can be left out.
There’s something undeniably comforting about this Baked Chicken with Mushrooms.
It’s the kind of recipe that doesn’t require perfection to taste amazing, which makes it ideal for weeknights, casual gatherings, or just those evenings when you want something warm and hearty without the fuss.
If you try this recipe, I hope it brings as much comfort to your kitchen as it does to mine.
Thanks for stopping by, and happy cooking, friend!
