Ingredients
- 4 chicken thighs or chicken breasts
- 8 oz (225 g) mushrooms, sliced
- 1 small onion, diced
- 1 cup chicken broth
- ½ cup heavy cream (or milk for a lighter version)
- 2 tbsp butter
- 1 tsp dried thyme
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken on both sides with salt and pepper.
- In a large oven-safe skillet, melt the butter over medium heat. Add the chicken and sear for 3–4 minutes per side until lightly golden. Remove and set aside.
- In the same skillet, add the diced onion and cook for 2–3 minutes until softened.
- Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Stir in the thyme, then pour in the chicken broth. Simmer for 2–3 minutes to reduce slightly.
- Add the cream (or milk) and stir until combined. Taste and adjust seasoning if needed.
- Return the chicken to the skillet, nestling it into the mushroom sauce.
- Transfer to the oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let rest for a few minutes before serving.
Serving Suggestions
Serve over:
- Mashed potatoes
- Rice
- Buttered noodles
- Cauliflower mash
- Steamed vegetables
Approximate Nutrition (per serving, using heavy cream)
- Calories: 350–450
- Protein: 28–35g
- Carbohydrates: 5–7g
- Fat: 22–28g
For extra flavor, garnish with fresh parsley and a sprinkle of grated Parmesan cheese before serving. 🍄🍗
