Baked Chicken With Mushroom Sauce

Prep Time
Cook Time
Ready In

Recipe: #21949

December 01, 2015

"This is down-home comfort food, it's an old recipe that dates back to the early 80's, there's nothing real fancy about it and it uses basic ingredients that you probably have on hand, it's one my family really enjoys when I make it, hope you do also!"

Original is 4 servings


  • Serving Size: 1 (399.3 g)
  • Calories 742
  • Total Fat - 59.7 g
  • Saturated Fat - 24 g
  • Cholesterol - 286.4 mg
  • Sodium - 914.8 mg
  • Total Carbohydrate - 10.2 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2.2 g
  • Protein - 40.2 g
  • Calcium - 167.3 mg
  • Iron - 2 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 400 degrees F. Lightly coat a 9x13 baking dish with nonstick spray.

Step 2

Season chicken thighs with garlic salt and pepper on both sides.

Step 3

Melt 2-3 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.

Step 4

Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through about 40 minutes. Drain excess fat.


Step 5

Melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.

Step 6

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and pinch red pepper or crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Step 7

Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.


No special items needed.

7 Reviews


Delish. This was simple to prepare with great results. Thanks for sharing. Made for Best of 2017 tag.


review by:
(25 Feb 2018)


This was delicious! I apparently either can't read or have no memory, because I prepped my chicken in the afternoon by cutting a big breast into nice bite-sized pieces! What???!!! When I actually started cooking and re-read the recipe, I saw that it should have been thighs and whole. But, I pretend well, and seared my pieces and then roasted them anyway! It worked! I did cut everything in half for the two of us! Very yummy!


review by:
(24 Feb 2018)


Excellent recipe! We all loved it. I made it for a Best of 2016 cooking game, and I'm sure it will have a high spot on my Best of 2017 list. Thank for sharing your recipe, JillyBean. My photo isn't nearly as appealing as Mikekey's photo, and my mushroom sauce was not as light in color (it was a tad darker), but I can ensure you that it was super delicious!!


review by:
(29 Jan 2017)


Made for the Best of 2016 event as a fave of Life Is Good - This was made as written except that I used boneless/skinless chicken breasts. I can see why LIG favored your recipe so much. It's an easy-fix/ingredient-friendly recipe w/tons of flavor, it kept the chicken breasts moist & tender, qualifies as home-style comfort food plus company-worthy fare & is compatible w/almost any sides that might be selected. Thx for sharing your recipe w/us.


review by:
(28 Jan 2017)


Excellent chicken!! I made this for a Best of 2015 tag game, and I'm already putting this recipe into my Best of 2016 file. Even the basic chicken, without sauce, is outstanding (that is how my husband ate it). The garlic salt and pepper along with the browning and then finishing in the oven is perfection. The sauce is delicious!!! I really love the basil and thyme addition. Great flavor! I had halved the sauce recipe and therefore used 1 T. of flour to thicken, but I think I'd use even less next time. My sauce was really thick so I added a bit more half and half. Thank you for a fabulous meal!


review by:
(24 Jan 2016)


One of my favorite kinds of recipes-easy enough for weeknight but fancy enough for company. Lots of flavor. Will be making this again.


review by:
(27 Dec 2015)

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