Baked Chicken with Creamy Mushrooms

Name: Baked Chicken with Creamy Mushrooms
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 -6
Ingredients: 6-8 bone-in; Kosher salt and freshly ground black pepper; 3 tablespoons unsalted butter; 3 cloves garlic; 2 medium leeks; 8 ounces cremini mushrooms; 1/2 cup dry white wine; 1 cup low sodium chicken broth; 3 teaspoons fresh thyme; 1 teaspoon fresh Rosemary; 1/4 cup heavy cream; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 -6
Course
Main Course, Condiments, Others
Cuisine
gluten-free

Baked Chicken with Creamy Mushrooms

Liam King

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

6-8 bone-in skin-on chicken thighs*
Kosher salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
3 cloves garlic minced
2 medium leeks white and pale green parts only, thinly sliced (or 3 shallots, sliced)
8 ounces cremini mushrooms sliced
1/2 cup dry white wine
1 cup low sodium chicken broth
3 teaspoons fresh thyme 1 teaspoon dried
1 teaspoon fresh Rosemary 1/2 teaspoon dried
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice

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Instructions

Preheat oven to 375 degrees F.
Season chicken thighs well with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down. Once it’s in the pan, don't move it for a few minutes, until the skin is golden brown and releases easily without tearing (about 5 minutes). Turn chicken over and sear the other side for 2-3 minutes. Remove chicken to a plate and set aside.
Pour out the fat from the pan, leaving one tablespoon and melt remaining 1 tablespoon butter in the skillet. Add mushrooms and leeks and cook until the mushrooms are lightly brown, about 5-7 minutes. Add the garlic and cook 1 minute more. Add wine and bring it to a simmer, then add the chicken broth and the herbs. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 20-25 minutes. Remove the chicken to a serving platter and cover with foil; To the mushrooms, stir in cream and mustard. Bring to a simmer and cook until slightly reduced, about 5 minutes. Turn off the heat and stir in the lemon juice.
To serve, keep the skin crispy by spooning the mushroom mixture on a plate and placing the chicken on top (if using skinless, just top with sauce).
*This recipe works well with boneless, skinless thighs as well but cut the baking time to 15-20 minutes.