Baked Chicken Thighs with Mushrooms and Onions

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Baked Chicken Thighs with Mushrooms and Onions
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Baked Chicken Thighs with Mushrooms and Onions

0.0 from 0 votes
Servings

4

servings

This recipe features juicy chicken thighs baked with sautéed mushrooms and onions, creating a savory, comforting dish with rich, earthy flavors. The mushrooms soak up the delicious pan juices, making this perfect for serving with mashed potatoes or crusty bread to soak up every bit of goodness.

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Ingredients

  • 6 boneless, skinless chicken thighs

  • 2 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • 1 medium onion, thinly sliced

  • 8 ounces cremini or button mushrooms, sliced

  • 3 cloves garlic, minced

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ cup chicken broth

  • ¼ cup heavy cream (optional, for a richer sauce)

  • 2 tablespoons grated Parmesan (optional, for extra depth)

  • 1 tablespoon chopped parsley (for garnish)

Directions

  • Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
  • Sauté the Mushrooms & Onions: Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook for 3-4 minutes until softened. Add the mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture and turn golden. Stir in the garlic, thyme, oregano, salt, and black pepper, cooking for another 30 seconds. Remove from heat.
  • Prepare the Chicken: In a separate bowl, toss the chicken thighs with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
  • Assemble the Dish: Transfer the mushroom-onion mixture to the baking dish, spreading it evenly. Place the seasoned chicken thighs on top. Pour the chicken broth around the edges to keep everything moist.
  • Bake: Place in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Optional Creamy Finish: If using, stir in the heavy cream and Parmesan to the pan juices in the last 5 minutes of baking for a richer, velvety sauce.
  • Rest & Serve: Let the dish rest for 5 minutes, then garnish with chopped parsley. Serve hot with mashed potatoes or crusty bread to soak up the flavorful juices.
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Baked Chicken Thighs with Mushrooms and Onions

Baked Chicken Thighs with Mushrooms and Onions
Pin
Print

Baked Chicken Thighs with Mushrooms and Onions

0.0 from 0 votes
Servings

4

servings

This recipe features juicy chicken thighs baked with sautéed mushrooms and onions, creating a savory, comforting dish with rich, earthy flavors. The mushrooms soak up the delicious pan juices, making this perfect for serving with mashed potatoes or crusty bread to soak up every bit of goodness.

Cook Mode

Keep the screen of your device on

Ingredients

  • 6 boneless, skinless chicken thighs

  • 2 tablespoons olive oil

  • 1 tablespoon unsalted butter

  • 1 medium onion, thinly sliced

  • 8 ounces cremini or button mushrooms, sliced

  • 3 cloves garlic, minced

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ cup chicken broth

  • ¼ cup heavy cream (optional, for a richer sauce)

  • 2 tablespoons grated Parmesan (optional, for extra depth)

  • 1 tablespoon chopped parsley (for garnish)

Directions

  • Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a baking dish.
  • Sauté the Mushrooms & Onions: Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Add the sliced onions and cook for 3-4 minutes until softened. Add the mushrooms and cook for another 5 minutes, stirring occasionally, until they release their moisture and turn golden. Stir in the garlic, thyme, oregano, salt, and black pepper, cooking for another 30 seconds. Remove from heat.
  • Prepare the Chicken: In a separate bowl, toss the chicken thighs with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
  • Assemble the Dish: Transfer the mushroom-onion mixture to the baking dish, spreading it evenly. Place the seasoned chicken thighs on top. Pour the chicken broth around the edges to keep everything moist.
  • Bake: Place in the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Optional Creamy Finish: If using, stir in the heavy cream and Parmesan to the pan juices in the last 5 minutes of baking for a richer, velvety sauce.
  • Rest & Serve: Let the dish rest for 5 minutes, then garnish with chopped parsley. Serve hot with mashed potatoes or crusty bread to soak up the flavorful juices.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest