Pan-seared chicken thighs, nestled in a thick, creamy mushroom sauce. Infused with the flavours of fresh mushrooms and the deep, comforting tastes and aroma of dried thyme. Creamy Mushroom Sauce Baked Chicken is sure to be a family favourite!
Over medium heat, add the olive oil and butter to a heavy-bottom skillet and allow the pan to come up to temperature.
Lightly salt and pepper both sides of the chicken thighs. Carefully lay the thighs, skin side down, in the skillet and allow to sear for 3-4 minutes. Turn once, sear for another 3-4 minutes and remove from the skillet. Set aside.
Drain half of the oil from the skillet and add the onions and mushrooms. Saute until the mushrooms are browned.
Add the garlic and cook for one minute.
Add the canned mushroom soup, heavy cream, two tablespoons of water, and dried thyme. Stir into the mushroom and onion mixture.
Nestle the chicken thighs into the mushroom sauce and bake for 40 minutes.
Remove from oven, garnish with fresh thyme sprigs or chopped parsley and serve immediately.