Baked Chicken with Mushrooms is a one pan, easy weeknight dinner. Chicken, mushrooms, garlic and thyme bake together to make an umami flavor bomb.

Let’s talk chicken. We eat a lot of it. It’s so versatile. It’s easy. It usually goes over well with the kiddos. And chicken is pretty inexpensive too. Basically, it checks off all the boxes. 

That is why it is important to have as many chicken recipes in your kitchen arsenal as possible.  Different cuts, different cooking methods, different seasonings. They are all a necessity. And I am going  to help you today by adding  one more easy peasy chicken dinner recipe to your repertoire. 

This Baked Chicken with Mushrooms is packed with umami flavor. My family devoured it. The chicken is perfectly cooked with golden brown skin and let’s talk about the sauce. Mushrooms, garlic and thyme cook down to make a sauce so good you’ll want to lick your plate clean!

What ingredients do you need to make chicken with mushrooms?

  • CHICKEN THIGHS: I prefer chicken thighs for this recipe. Bone-in, skin on chicken thighs. You want the skin on because it adds that crispy component and some of the fat will render when cooking adding amazing flavor to the sauce. You can use bone-in chicken breasts but the cooking time will be longer.
  • CRIMINI MUSHROOMS: Sometimes called baby bella, I prefer crimini mushrooms to their white counterpart. They just have a more earthy flavor that I love. You can, however, substitute white mushrooms if that is what you have.
  • GARLIC: The garlic slow roasts in the sauce and it. is. perfection.
  • THYME: Thyme is one of my favorite herbs to use. It has a slight pepper flavor and is pretty easy to find.
  • CHICKEN BROTH: This helps create the sauce for the chicken and helps for the basting.
  • SALT/PEPPER/GARLIC POWDER

Step by Step Instructions and photos:

  • Step #1: Mix together salt, pepper and granulated garlic. Sprinkle over the top of the chicken.
  • Step #2: In a large, oven proof skillet, brown the chicken on both sides. Transfer to a plate and reserve 1 tablespoon of pan drippings.
  • Step #3: Add mushrooms to the reserved pan drippings. Cook for 2 minutes. Return browned chicken to pan. Pour chicken broth over the top. Place garlic cloves around chicken. Sprinkle with thyme.
  • Step #4: Place skillet in the oven and cook for 25-30 minutes or until chicken is cooked through, skin is browned and a thermometer inserted reaches 165 degrees F. While the chicken is cooking spoon pan juices over the top every 10 minutes.
  • Step #5: Transfer cooked chicken to platter and cover to keep warm. Place skillet on stovetop and bring sauce to boil. Allow to cook for 5 minutes or until reduced by 1/3. Spoon reduced sauce over the top of chicken and serve.

If you’re looking for something to serve along side this Baked Chicken with Mushrooms, check out these easy side dish recipes:

More chicken recipes:

Note: This recipe was originally posted in 2009. It was updated with new photos, step by step photos and nutrition information in 2021.

Baked Chicken with Mushrooms
10m
Prep
45m
Cook
55m
Total

Servings

4

Ingredients

  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 1/2 teaspoon garlic powder
  • 8 chicken thighs
  • 2 cups quartered crimini mushrooms (about 10 mushrooms)
  • olive oil
  • 1 cup chicken broth
  • 4 whole cloves garlic (peeled)
  • 1 tablespoon fresh thyme leaves removed from stems

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl mix together salt, pepper and garlic powder.
  3. Season both sides of the chicken with the salt mixture.
  4. In a large cast iron skillet or other heavy bottom, oven proof skillet, use enough olive oil to lightly cover the the bottom of the pan and heat over medium heat. Once oil is hot, brown chicken pieces. About 4 minutes per side. Transfer chicken to a plate. Reserve 1 tablespoon of pan drippings.
  5. Add mushrooms to the reserved pan drippings. Cook for 2 minutes. Return browned chicken to pan. Pour chicken broth over the top. Place garlic cloves around chicken. Sprinkle with thyme.
  6. Place skillet in the oven and cook for 25-30 minutes or until chicken is cooked through, skin is browned and a thermometer inserted reaches 165 degrees F. While the chicken is cooking spoon pan juices over the top every 10 minutes.
  7. Transfer cooked chicken to platter and cover to keep warm. Place skillet on the top and bring sauce to boil. Allow to cook for 5 minutes or until reduced by 1/3.
  8. Spoon mushrooms, garlic cloves and reduced pan juices over the top. Serve.
Nutrition Facts
Amount per serving
Calories
400
% Daily Value*
Total Fat 23g 29%
Saturated Fat 6g 30%
Cholesterol 115mg 38%
Sodium 694mg 30%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 34g
* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
★★★★★ 5.0 (1 reviews)
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Deseree

Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things.

6 Reviews

  1. Mary August 25, 2021

    Lovely recipe, thanks! Had a wonderful French baguette that went nicely with it.

  2. chocolate shavings October 14, 2009

    This recipe sounds delicious – I love any combo of chicken with mushrooms!

  3. Jamie October 13, 2009

    This sounds so delicious! I often think the simplest is the best as far as flavor goes, and it gets me cooking! Gotta try this one!

  4. nina October 13, 2009

    This is almost a weekly staple around here, but I have never been able to take such a lovely picture of it!!!!

  5. Soma October 12, 2009

    I LOVE mushrooms. I keep picking on them while cooking. Beautiful recipe, with all my favorites in it. & I like the idea of the plain rice for the juice.

  6. Kelly October 12, 2009

    Looks delicious. I will admit that I am often guilty of cooking with tons of pots and pans when I could probably get by with just one or two. I love the simplicity of this dish.

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