Easy Creamy Mushroom Chicken Recipe

Creamy Mushroom Chicken

Preparing the Mushroom Sauce [01:03]

1. Preheat your oven to 425°F (220°C).
2. Heat a large frying pan over medium-high heat.
3. Add the 1.5 lbs of quartered mushrooms to the hot pan without butter or oil. Cook until the moisture has evaporated, stirring every few minutes.
4. Add 1.5-2 tablespoons of butter and 1 large diced sweet onion to the mushrooms. Cook for 5-7 minutes until the onions are translucent.
5. Add 6-7 minced garlic cloves to the mixture.
6. Season with 2 teaspoons of sea salt, freshly ground black pepper, 1 tablespoon of fresh thyme, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1 teaspoon of smoked paprika. Stir and cook for one minute.
7. Pour in 1 cup of dry white wine. Let it simmer for 5-7 minutes until the liquid has mostly reduced.
8. Sprinkle 1/3 cup of all-purpose flour over the mixture and toss to combine. Cook for one minute.
9. Add 1 cup of chicken stock and 1.25 cups of half-and-half. Stir or whisk to combine.
10. Bring the sauce to a simmer over medium heat, whisking constantly, and cook for 4-6 minutes until thickened. Remove from heat.

Seasoning the Chicken [04:23]

1. Drizzle avocado oil over the 7 chicken thighs.
2. Season generously with sea salt and black pepper on both sides.
3. Season the chicken with dried garlic, dried onion, and smoked paprika. Add more freshly ground black pepper.

Baking [05:28]

1. Transfer the creamy mushroom sauce into a large casserole dish and spread it evenly.
2. Arrange the seasoned chicken thighs over the bed of creamy mushroom sauce.
3. Bake in the preheated oven for 45-55 minutes until the skin is golden brown and the internal temperature reaches 165°F (74°C).
4. Let it cool for 15-20 minutes before serving.