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Creamy Mushroom Chicken Bake - Comforting, Easy, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4–6 boneless, skinless chicken thighs or 3–4 boneless, skinless breasts
  • Mushrooms: 16 ounces cremini or button mushrooms, sliced
  • Onion: 1 small yellow onion, finely chopped
  • Garlic: 3–4 cloves, minced
  • Butter: 2 tablespoons
  • Olive oil: 1–2 tablespoons
  • Chicken broth: 1 cup, low-sodium
  • Heavy cream: 3/4 cup (or half-and-half for lighter)
  • Dijon mustard: 1–2 teaspoons
  • Parmesan cheese: 1/3 cup, finely grated
  • All-purpose flour: 1 tablespoon (for thickening)
  • Fresh thyme: 1–2 teaspoons leaves (or 1/2 teaspoon dried)
  • Fresh parsley: For garnish
  • Salt and black pepper: To taste
  • Optional: A splash of dry white wine (2–3 tablespoons)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Pat the chicken dry and season both sides with salt and pepper.
  2. Sear the chicken: In a large oven-safe skillet or baking dish, heat 1 tablespoon olive oil over medium-high. Sear chicken 2–3 minutes per side until lightly golden. Remove to a plate. It won’t be cooked through yet.
  3. Sauté aromatics: Add the butter and remaining oil to the pan. Stir in onion with a pinch of salt. Cook 2–3 minutes until softened. Add mushrooms and cook 5–7 minutes, stirring occasionally, until they release moisture and start to brown.
  4. Add garlic and thyme: Stir in garlic and thyme. Cook 30–60 seconds until fragrant. If using wine, splash it in and simmer 1 minute to reduce slightly.
  5. Build the sauce: Sprinkle flour over the mushrooms and stir for 30 seconds. Whisk in chicken broth gradually, scraping up any browned bits. Simmer 2 minutes until slightly thickened.
  6. Finish with cream: Reduce heat to low. Stir in heavy cream, Dijon, and Parmesan. Simmer gently 1–2 minutes. Taste and season with salt and pepper. The sauce should be creamy and well seasoned.
  7. Nestle the chicken: Return chicken and any juices to the pan, spooning some sauce and mushrooms over the top. If your skillet isn’t oven-safe, transfer everything to a baking dish.
  8. Bake: Place in the oven and bake 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Thicker breasts may need a few more minutes; thighs often cook faster.
  9. Rest and garnish: Let the chicken rest 5 minutes. Top with chopped parsley. Serve with rice, buttered noodles, mashed potatoes, or crusty bread to catch the sauce.