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Irresistibly Creamy Chicken and Mushroom Bake You Need to Try

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Learn how to make delicious Creamy Chicken and Mushroom Bake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 bone-in, skin-on chicken thighs (you can use boneless if preferred)
  • 2 tablespoons olive oil or rendered bacon fat (for richness)
  • 8 ounces cremini or white mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream (substitute with half-and-half for a lighter version)
  • 1/2 cup chicken broth (homemade or low-sodium store-bought)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon smoked paprika (optional, adds a subtle depth)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour (for thickening)
  • Fresh parsley, chopped (for garnish)

In the Blue Ridge kitchen, we rarely measured precisely — instead, we trusted our senses. But for those new to this kind of cooking, these quantities will guide you well. If you don’t have heavy cream on hand, full-fat coconut milk can work as a dairy-free swap, lending a slightly different but equally comforting richness.

Instructions

  1. Preheat your oven to 375°F (190°C). This temperature lets the chicken cook through while developing a golden, crispy skin.
  2. Pat the chicken thighs dry with paper towels, then season generously with salt, pepper, and smoked paprika if using. Dry skin means better browning — a little trick Mama Lu always knew.
  3. In a heavy oven-safe skillet or cast iron pan, heat 2 tablespoons of olive oil or bacon fat over medium-high heat. Once shimmering, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is deep golden and crisp. Flip and cook for another 3 minutes. Remove chicken and set aside.
  4. Lower the heat to medium. In the same pan, add the chopped onion and cook until soft and translucent, about 4 minutes. Stir frequently to prevent burning.
  5. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 6-8 minutes. This step is key — mushrooms packed with flavor transform the sauce.
  6. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
  7. Sprinkle the flour over the mushroom mixture and stir well to coat everything. Cook for 1-2 minutes to cook out the raw flour taste. This creates the base for your creamy sauce.
  8. Slowly pour in the chicken broth while stirring constantly, loosening any browned bits stuck to the pan. Bring to a gentle simmer.
  9. Add the heavy cream and stir to combine. Let the sauce bubble gently for 3-5 minutes, thickening slightly. Taste and adjust salt and pepper.
  10. Nestle the seared chicken thighs back into the pan, skin-side up, spooning some sauce over the top.
  11. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbly.
  12. Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.

One thing Mama Lu always reminded me was to trust my eyes and nose — if the sauce smells rich and the chicken skin crackles just so, you’re on the right track. This dish rewards patience and a little love.

Find it online: https://claracooking.com/creamy-chicken-and-mushroom-bake/