Baked Chicken With Mushroom Sauce And Kale Recipe

I found this awesome recipe on how to make baked chicken with mushroom sauce without using canned mushroom soup. It was delicious! This is the website and instructions for making it:
Here is the recipe:
Chicken with Creamy Mushroom Sauce
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings
Crisp-tender chicken baked to perfection, smothered in the most creamy mushroom sauce easily made from scratch!
  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley leaves
For the mushroom sauce
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half and half*
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • Pinch of crushed red pepper flakes
  • Kosher salt and freshly ground black pepper, to taste
  • Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.
  • Season chicken thighs with salt and pepper, to taste.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
  • Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
  • To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
  • Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
*Half and Half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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Comments (9)

  1. This comment has been deleted
  2. Dream_On

    There you go again . . . cooking another delicious looking mean! Yum!!! This is a keeper, will try the recipe soon! Thank you dear one!

    March 17, 2016
    1. tulakrystal

      Lol, you’re welcome. It was awesome. I was trying to find some more good chicken recipes because I don’t have have too many of them. I always preferred baked chicken too.

      March 17, 2016
  3. johnnygreybeard

    Looks soooooooooooooo good!

    March 17, 2016
    1. tulakrystal

      It is delicious!

      March 17, 2016
  4. Nightbane

    Most excellent!

    March 17, 2016
    1. tulakrystal

      Thank you.

      March 17, 2016
      1. Nightbane

        Thank YOU, it was most excellent and the Boy liked it well enough to ask how is made. I copied it out for us.

        March 17, 2016
  5. greytabby

    It looks really good KG…

    March 17, 2016
    1. tulakrystal

      Thank you.

      March 17, 2016
  6. This comment has been deleted