Baked Chicken Thighs with Mushroom Pan Sauce
with mixed green salad
Chicken thighs have tons of flavor on their own but we take them to the next level with our simple mushroom pan sauce. This meal will feel so special, you'll want to make it for your next dinner party!
Ingredients
- Garlic - 2 cloves , minced
- Mushrooms, cremini - 12 oz , sliced
- Chicken thighs, boneless and skinless - 1 1/2 lbs
- Garlic powder - 1/2 tsp
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Vinegar, sherry - 1 1/2 Tbsp
- Stock, chicken - 1/2 cup
- Butter - 2 Tbsp
- Mustard, dijon - 2 tsp
- Lemon juice - 2 tsp
- Paprika - 1/4 tsp
- Vinegar, sherry - 1 1/2 Tbsp
- Mustard, dijon - 2 tsp
- Oil, cooking - 2 Tbsp
- Salad greens, any type - 4 oz
Prep
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Garlic / Mushrooms - Prep as directed. If prepping day of, you can also prep while chicken’s in the oven. (Can be done up to 4 days ahead)
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Chicken thighs - Sprinkle with garlic powder, salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
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Make vinaigrette - Whisk together paprika, sherry vinegar, Dijon and oil. (Can be done up to 5 days ahead)
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Make
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Heat oven to 425F / 218C.
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Heat a skillet over medium-high heat. Add chicken and sear for 2 to 3 minutes on each side. Transfer to oven and bake until chicken reaches 160F / 71C, ~8 to 12 minutes.
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Set aside chicken and return skillet to medium-high heat. Add sherry vinegar and chicken stock, and scrape up any brown bits from the pan. Add sliced mushrooms and garlic, and cook until softened. Finish with butter, Dijon and lemon juice. Season to taste with salt and pepper.
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Toss greens with vinaigrette. Serve mushroom sauce over chicken thighs.
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