Creamy Mushroom Sauce Baked Chicken

Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 3
Author: Lord Byron's Kitchen
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!  
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  • 6 chicken thighs, bone in, skin on
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup white onions, finely chopped
  • 3 cups cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 10 ounces canned cream of mushroom soup
  • 1/2 cup heavy cream
  • 2 tablespoons water
  • 1 teaspoon dried thyme
  • Fresh thyme or parsley for garnish, optional


  • Preheat oven to 350 degrees.
  • 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.