If you have chicken thighs, mushrooms, onion, heavy cream, and cheese, you're are all set to make the most delicious chicken dinner - baked chicken thighs with mushrooms.
One day, I had to make dinner using the ingredients I already had at home. I had boneless chicken thighs, mushrooms, and the leftover heavy cream.
I have seen many chicken and mushroom recipes, where the mushrooms have a sauce consistency. My recipe is different because I do not add any broth. The creamy mushrooms go on top of the baked chicken with some cheese and are baked again briefly until the cheese melts on top.
These chicken thighs and mushrooms can be served with mashed potatoes, baked potatoes, noodles, fresh salad, and more.
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Key ingredients
- Chicken thighs: I recommend using boneless, skinless chicken thighs. You can also use thin sliced chicken breasts.
- Mushrooms: I used baby portabello mushrooms. You can even buy already pre-sliced.
- Onion: I used yellow onion. You can also make it with shallot.
- Garlic: fresh garlic works best. But I have also made it with garlic powder.
- Fresh parsley: it is optional. You can also use dried parsley or dried Italian herbs.
- Heavy cream: it will make the mushroom topping creamy. You can also use sour cream instead.
- Shredded cheese: I used shredded mozzarella. You can use Mexican blend or Italian blend shredded cheese as well.
- Oil and butter: for cooking mushrooms and chicken.
- Seasonings: I used salt, garlic powder, onion powder, paprika, and black pepper.
How to make chicken thighs and mushrooms
Below are my detailed recipe instructions with the visuals for each step.
Before the first step, start preheating the oven to 400°F and line the baking pan with parchment paper.
Bake chicken thighs at 400. Rub chicken thighs with some oil, salt, garlic powder, onion powder, and paprika. Arrange season chicken on a prepared baking pan and bake for about 25 minutes or until the internal temperature reaches 165°F.
Prepare the creamy mushroom topping in the skillet. While the chicken is baking, prepare the mushrooms. Rinse or wipe the mushrooms to get rid of any debris.
Slice the mushrooms. Chop the onion into cubes and mince a few garlic cloves. In a large skillet, heat olive oil and butter. Add the onions and cook them for about 6-7 minutes, stirring them often until they start caramelizing. Add mushrooms, salt and black pepper.
Cook until the mushrooms are slightly browned, for about 3-4 minutes. Add minced garlic. Cook for another minute until the garlic is fragrant. Add heavy cream and let it simmer on low heat for another 2 minutes. You may taste the sauce and add more salt if needed.
Assemble the dish and bake until the cheese melts. Remove the chicken from the pan. Add a large spoonful of creamy mushroom sauce on top of each chicken thigh.
Sprinkle each with shredded mozzarella cheese and put it back in the oven for another 3-4 minutes or until the cheese melts.
Let the chicken cool down for a few minutes. Serve it with your favorite side dish.
Nataliia's recipe tips
- Use boneless skinless chicken thighs, because they cook faster. The mushroom and cheese topping goes better on the chicken without the skin.
- Use the meat thermometer to ensure the chicken is fully cooked and to prevent it from overcooking.
- Always season chicken and mushrooms for a balanced taste and flavor.
How to store and reheat
When the dish cools down, transfer it into the air-tight container and store it in the fridge for up to 2-3 days.
I like to reheat it in the microwave, but you can also use the oven.
I do not recommend freezing chicken with creamy mushrooms, as the texture can change after thawing due to the added cream.
Frequently asked questions
Yes, you can use chicken breasts instead of chicken thighs to make this recipe. If the chicken breasts are large, I recommend slicing each chicken breast into two thinner cutlets.
White or baby Bella mushrooms are the easiest to find and slice for this recipe. You can also use full-size portobello mushrooms or a mix of different varieties for extra flavor.
You can substitute heavy cream with half and half, sour cream, or a dairy-free alternative, such as coconut milk or cashew milk. Lighter options can make the sauce thin, so you may need to add some cornstarch if needed.
📖 Recipe
Chicken Thighs With Mushrooms
Equipment
- 1 Baking pan
- 1 skillet
- 1 Measuring Cup
Ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- 2 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 1 tablespoon butter
- 2 teaspoons olive oil
- 8 oz (one container) white or baby Bella mushrooms, rinsed and sliced
- ½ yellow onion, diced
- 1 garlic clove, minced
- ⅓ cup heavy cream
- 2 Tablespoons fresh parsley, chopped
- ½ cup shredded mozzarella
- ¼ teaspoons salt
- ¼ teaspoons black pepper
Instructions
- Preheat oven to 400°F. Line the baking pan with parchment paper.
- Place the chicken thighs on a baking pan. Rub both sides with 2 teaspoons olive oil, ½ teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon garlic powder. Bake for 22-25 minutes or until the internal temperature reaches 165°F.
- In a large skillet, melt 1 tablespoon butter and 2 teaspoons olive oil over medium heat. Add ½ yellow onion, diced and cook it for about 5-8 minutes, stirring frequently, until golden. Stir in, 8 oz (one container) white or baby Bella mushrooms, rinsed and sliced , along with ¼ teaspoons salt, and ¼ teaspoons black pepper . Cook for another 5 minutes, or until the mushrooms are soft and lightly browned. Add 1 garlic clove, minced and cook for another minute, until fragrant. Pour in ⅓ cup heavy cream and add 2 Tablespoons fresh parsley, chopped. Let it simmer on low for about 2 minutes. Taste and adjust salt if needed.
- Once the chicken is fully cooked, remove the pan from the oven. Keep the oven on. Spoon generous portions of the creamy mushrooms over each chicken thigh. Sprinkle ½ cup shredded mozzarella evenly on top. Return the pan to the oven and bake for another 5 minutes, or until the cheese melted and bubbly. Garnish with extra fresh parsley and serve.
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