Baked Chicken with Creamy Mushrooms
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Unrated
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 -6
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Course
Main Course, Condiments, Others
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Cuisine
gluten-free
Baked Chicken with Creamy Mushrooms
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 6-8 bone-in skin-on chicken thighs*
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons butter unsalted
- 3 cloves garlic minced
- 2 leek white and pale green parts only, thinly sliced (or 3 shallots, sliced, medium
- 8 ounces cremini mushrooms sliced
- 1/2 cup white wine dry
- 1 cup chicken broth low sodium
- 3 teaspoons thyme 1 teaspoon dried, fresh
- 1 teaspoon rosemary 1/2 teaspoon dried, fresh
- 1/4 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
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.
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