Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Baked Chicken Thighs with Mushroom Pan Sauce
with mixed green salad

Active: 30 Total: 40

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!

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Baked Chicken Thighs with Mushroom Pan Sauce:
  • 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
Mixed Greens Salad with Sherry Vinaigrette:
  • 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

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. 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)

  2. Chicken thighs - Sprinkle with garlic powder, salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)

  3. 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 free
Learn More

Make

  1. Heat oven to 425F / 218C.

  2. 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.

  3. 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.

  4. Toss greens with vinaigrette. Serve mushroom sauce over chicken thighs.

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (71)
Gluten-free (3)
Paleo (16)
Vegetarian (13)

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.

By: Amy
Posted: May 09, 2021
Diet: Original
0 Helpful

Love this.

By: Christina
Posted: Aug 07, 2017
Diet: Original
0 Helpful

I wish I'd give the polenta a salting before roasting. It was hard to taste and I love polenta.

By: Stacey
Posted: Jul 14, 2017
Diet: Original
0 Helpful

The polenta stuck to the foil but other than that it was delicious and hearty and EASY.

By: Lauren
Posted: Mar 29, 2017
Diet: Original
0 Helpful

Used 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.

By: M
Posted: Dec 30, 2016
Diet: Original
0 Helpful

DH thought it was just ok, but I loved it!

By: Lisa
Posted: Dec 27, 2016
Diet: Gluten-free
0 Helpful