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Creamed chicken in the oven with mushrooms

Creamy Baked Chicken with Mushrooms

Tender chicken and mushrooms in a herby cream sauce. This chicken-and-mushroom dish works for both weeknights and holiday spreads. It comes together quickly and easily, even though you sauté the mushrooms before baking — that step doesn't take long. And it's genuinely delicious. Any side dish goes well with it.

Maria

Recipe author

Creamed chicken in the oven with mushrooms

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Composition / ingredients

Servings:

Chicken thighs (net weight, boneless)

700

Cremini mushrooms

250

Cream (20%)

100

Garlic

Vegetable oil

Thyme

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 15 g

Fats 41 % 11 g

Carbohydrates 4 % 1 g

169 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make creamy baked chicken with mushrooms? Gather your ingredients. You'll need: chicken thighs (buy them skinless and boneless to save yourself the trouble of cutting the meat off the bone), mushrooms (I'm using cremini), cream (20%), fresh thyme, garlic, vegetable oil, ground black pepper, and salt.
Step 2:

Rinse and dry the chicken thighs. Remove the skin and cut the meat off the bone.
Step 3:

Cut the meat into medium pieces.
Step 4:

Put the chicken in a baking dish. Season with salt and pepper.
Step 5:

Wash the mushrooms well, dry them, and cut them into quarters.
Step 6:

Peel the garlic and put it through a press.
Step 7:

Heat the vegetable oil in a skillet. Add the mushrooms and fry, stirring, for 7 minutes until golden. Sautéing mushrooms happens in three stages: first they quickly soak up all the oil. Then they fry in what looks like a dry pan for a while. Then the moisture they've released gradually cooks off. Once the moisture is gone, the actual browning begins and the mushrooms start to turn golden. This can take more than 7 minutes.
Step 8:

As soon as the mushrooms are lightly golden, pour the cream into the pan. Stir.
Step 9:

Season with salt and pepper and stir. Scatter the minced garlic and fresh thyme over the mushrooms and take the pan off the heat.
Step 10:

Transfer the creamy mushroom mixture to the dish with the chicken. Stir everything together.
Step 11:

Put the dish in an oven preheated to 350°F (180°C) and bake the chicken and mushrooms for 40 minutes. Enjoy!

You can use dried thyme, but I prefer fresh — it's more fragrant and brighter in flavor. You can strip the leaves off the sprigs and stir them into the sauce, as I did, or lay whole sprigs on top of the chicken and mushrooms in the dish. Chicken with mushrooms isn't just tasty, it's also budget-friendly, and the ingredients are easy to find. The cooking is just as easy — whatever version you pick, even a beginner can pull it off. Chicken with mushrooms is always a good idea, weeknight or holiday!
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. It's worth learning how to gauge frying temperature, which oils are best for frying, and which are better avoided altogether.
Keep in mind that every oven is different. Your temperature and cooking time may vary from what's listed in the recipe. For any baked dish to come out right, it helps to know your own oven's quirks.
For tips, tricks, and all the most useful advice, see the article "Cream and sour cream in a cream sauce: how to keep them from curdling."