Baked Chicken With Mushroom Sauce

Chicken in mushroom sauce


8 bone-in, skin-on chicken thighs

Sea salt

Freshly ground black pepper

2 tablespoons butter

2 tablespoons fresh chopped parsley leaves



1 tablespoons butter

3 cloves garlic

200 g mushrooms

2 tablespoons flour

¾ whole milk

¼ heavy cream

2 bay leaves


Sea salt

Freshly ground black pepper

Baked Chicken in mushroom sauce

"This flavorful skillet dinner fits right in to your busy schedule.  Quick and easy just got really tasty! Chicken thighs smothered in the most amazing, most creamy, most heavenly mushroom sauce of all time. And yes, it’s made completely from scratch. There’s no condensed canned soups involved here. But don’t worry – this is one of the easiest sauces you will ever make"

Cooking time : 50 minutes                  Serves : 8


Step 1: Preheat oven to 4oo⁰F. Lightly coat baking dish with nonstick spray.

Step 2: Season chicken with sea salt and pepper to taste. Add dill and set in fridge for 2 hours.

Step 3: In a large skillet, melt 2 tablespoons butter over medium high heat. Add chicken, on skin-side down and fry both sides until golden brown, about 3-5 minutes per side.

Step 4: Into prepared dish place chicken, skin-side down. Place into oven and roast until completely cooked through, reaching an internal temperature of 180⁰F. Roast about 25-30 minutes, then drain excess fat.

Step 5: For mushrooms sauce, melt butter in the skillet. Add chopped mushrooms and garlic. Fry for a further 5 minutes, stirring occasionally, until tender and browned. Remove from the skillet and sit aside.

Step 6: In the skillet add flour and stir, so that lumps can’t be made. Add ¾ whole milk and ¼ cup heavy cream, bay leaves, parsley, season with sea salt and pepper. Cook, whisking constantly, until slightly thickened, about 3-4 minutes. When is thicken enough, add cooked mushrooms, simmer everything to combine.

Step 7: Serve baked chicken immediately in large bowl. Spill to the chicken mushroom sauce and decorate with parsley.


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