Chicken Baked with Creamy Mushroom Sauce

Chicken Baked with Creamy Mushroom SauceIf you’re anything like me, you start the week with grand plans (and a long list) of all the things you’re going to get accomplished. Paint the porch. Just in time for Halloween! Work on the novel. Duh, I’ll just wake up an hour earlier! Train the dog to stop losing her mind every time the UPS truck is within a seven block radius. Easy as cake! Oooooh, maybe I’ll make a cake.

Then inevitably, usually by about Thursday, I realize that not only have I managed to fail in getting those things done, but I also didn’t use that chard I bought and the dog is now convinced that the clean laundry basket is her new bed because the un-folded clothes have been in there so long.

Arya in her laundry basket
Arya in her laundry basket

That’s about when remember that even when I’m too busy to care whether my socks match, I can still make something really satisfying for dinner. It doesn’t have to be a big production (especially if you’re not stopping every five minutes to take pictures).

Chicken Baked with Creamy Mushroom Sauce

If you follow this blog at all, you probably know how I feel about chicken thighs (hint: I like them). They’re cheap (even organic ones are pretty affordable), they cook quickly, and best of all, they are really hard to mess up. I know chicken breasts are much more popular but they dry out so easily (unless they are brined, marinated and cooked to the elusively perfect temperature).

Thighs, on the other hand, are very forgiving (I feel like that last sentence belongs on another, very different sort of blog. Ahem). I used skin-on / bone-in this time because that’s what was on sale this week but I’ve made the same recipe with skinless, boneless thighs and it’s just as good (minus the crispy factor), and cooks even quicker.

Chicken Baked with Creamy Mushroom Sauce
Slice mushrooms about a 1/4 inch thick.
Chicken Baked with Creamy Mushroom Sauce
Let the skin of the chicken get golden brown.
Chicken Baked with Creamy Mushroom Sauce
Nestle the chicken into the sauce and bake.
Nerd Tips:
  • Store mushrooms in a paper bag. They stay fresh for longer.
  • Mushrooms absorb water like sponges, so don’t soak them.  The best way to clean them is to rub them gently with a clean, damp paper towel or cloth.
  • Mushrooms release a lot of liquid during cooking, so try not to crowd the pan or they’ll steam and get rubbery.
  • Make sure the pan is hot enough to quickly evaporate the moisture and caramelize the mushrooms. If you don’t hear sizzling, adjust the heat until you do.
  • Don’t wash raw chicken! Just dry well on clean paper towels.
  • This mushroom sauce is amazing with pan seared pork chops as well.

Chicken Baked with Creamy Mushroom Sauce

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Baked Chicken with Creamy Mushrooms

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4 -6
Author: Emily Clifton


  • 6-8 bone-in skin-on chicken thighs*
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 2 medium leeks white and pale green parts only, thinly sliced (or 3 shallots, sliced)
  • 8 ounces cremini mushrooms sliced
  • 1/2 cup dry white wine
  • 1 cup low sodium chicken broth
  • 3 teaspoons fresh thyme 1 teaspoon dried
  • 1 teaspoon fresh rosemary 1/2 teaspoon dried
  • 1/4 cup heavy cream
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice


  • Preheat oven to 375 degrees F.
  • Season chicken thighs well with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down. Once it’s in the pan, don't move it for a few minutes, until the skin is golden brown and releases easily without tearing (about 5 minutes). Turn chicken over and sear the other side for 2-3 minutes. Remove chicken to a plate and set aside.
  • Pour out the fat from the pan, leaving one tablespoon and melt remaining 1 tablespoon butter in the skillet. Add mushrooms and leeks and cook until the mushrooms are lightly brown, about 5-7 minutes. Add the garlic and cook 1 minute more. Add wine and bring it to a simmer, then add the chicken broth and the herbs. Return chicken to the skillet.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 20-25 minutes. Remove the chicken to a serving platter and cover with foil; To the mushrooms, stir in cream and mustard. Bring to a simmer and cook until slightly reduced, about 5 minutes. Turn off the heat and stir in the lemon juice.
  • To serve, keep the skin crispy by spooning the mushroom mixture on a plate and placing the chicken on top (if using skinless, just top with sauce).
  • *This recipe works well with boneless, skinless thighs as well but cut the baking time to 15-20 minutes.
Tried this recipe?Mention @NerdsWithKnives or tag #nerdswithknives!


7 thoughts on “Chicken Baked with Creamy Mushroom Sauce”

  1. As I recall it, my mom’s version of this was Chicken, Campbell’s Condensed Cream of Mushroom Soup, topped with canned french fried onion strings. MMM, MMM but then so was her Spaghettio’s

  2. Hey Emily I Love your recipe but two questions: 1) how do i make this for 100 people, I’m doing this for a church function or rather want to do it for a church function. And 2) what white wine did u use. I’m not a drinker but I know wine adds a depthness to food that stock or water can’t give. Please help

    • Hi Jackie,
      Glad you like the recipe! I’ve never cooked for even close to 100 people so I’m not sure exactly how to advise you other than to suggest using skinless thighs so you don’t have to worry about keeping the skin crispy with such a large amount. You could also cook the chicken and sauce separately fist and heat them both up together before you serve.

      As far as wine goes, any not too expensive dry white wine would work. I usually use whatever Sauvignon Blanc or Pinot Grigio I find on sale. If you go to a wine store and tell them what you’re cooking, they can probably recommend something appropriate. Don’t use “cooking wine” from the grocery store because that has a lot of salt. You’re right that wine adds depth but also tartness, almost like lemon juice so if you don’t want to use wine, you could use stock and a little lemon or a touch of vinegar. Hope this was helpful.

      Good luck!

  3. Delicious 🙂 thank you ! I used twice as many mushrooms (miatake) one big leek and half&half otherwise I followed to a t, and was sooo happy & full <3


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