Baked Chicken with Mushrooms
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.
Servings 4
Calories 420kcal
Cost $15–$18
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
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.