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
Nutrition Facts
Prep
-
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)
-
Chicken thighs - Sprinkle with garlic powder, salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
-
Make vinaigrette - Whisk together paprika, sherry vinegar, Dijon and oil. (Can be done up to 5 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 425F / 218C.
-
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.
-
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.
-
Toss greens with vinaigrette. Serve mushroom sauce over chicken thighs.
Nutrition Facts
Reviews
Ratings
45 reviews
Enjoyed this way more than I expected! It took a good while for the wine/mushroom juice to reduce, but was worth waiting. The polenta was excellent, though I let it cook longer so it would get crispy! The portions were a bit light though, only really served 3 people. Salad dressing was FANTASTIC! I do love smoked paprika. Used red-wine vinegar.
0 HelpfulI wish I'd give the polenta a salting before roasting. It was hard to taste and I love polenta.
0 HelpfulUsed corn meal instead of the polenta tube; super fast. This part worked, but the rest was a bit meh. Sorry, needed meat. Have a ton of sauce left; will add sausage and salvage it into a pizza.
0 Helpful