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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!  

When it comes to chicken, I much prefer the darker meat.  Sure, chicken breast is fine from time to time, but the thigh, leg, drumstick and wing result in a more flavourful dish.  I’m sure most home cooks will agree with me when I say the risk of drying out a chicken breast in the cooking process is high.  I always have to be extra careful when cooking breast meat, because I have an ingrained fear of under-cooked chicken.  You get food poisoning one time, and you’ll know all to well what I’m talking about!

In contrast, dark meat can take a little more heat, a little longer cooking time, and still come to your table with robust flavour and moistness.  And, in addition to that, dark meat chicken pieces are most always less expensive.  When you’re feeding a family on a budget, dark meat is the way to go!

Chicken thighs are ideal for this recipe, because like chicken breasts, they tend to be a little on the flat side.  This allows for a much better sear before the baking process.  Leaving the skin on locks in the flavour and the moistness of the meat while providing a tasty, crispy addition to a plain thigh.  There’s no absolute law stating that you must use thigh meat.  This dish would be just a good with a leg or drumstick as well.  If you decided to use those, just sear the chicken on all sides to maximize the flavour.

Couple a seared chicken thigh with a creamy mushroom sauce like this one, which uses lots of real sliced mushrooms and a good heavy cream, and you’re going to be in chicken heaven.  I suppose you could omit the fresh mushrooms completely if you want to make life a little easier and cheaper.  You could just use two cans of the cream of mushroom soup and still end up with a great dinner.  But, the fresh sauteed mushrooms adds so much depth to the flavour profile.  I tend to find cremini mushrooms on sale quite frequently, so I would just go with it.

My mom used to make a similar chicken dish.  And, sometimes, she would use pork chops instead of chicken.  Unfortunately, she wasn’t a fan of fresh mushrooms, so she would use canned mushrooms in their place.  You know the canned mushrooms I’m talking about?  The stems and pieces?  What kind of name is that anyway?  Yet, even though those canned mushrooms were a tad bit chewy, my mom could always put a great taste on them.  Now that I’m thinking about my mom’s mushroom covered pork chops, I’m craving those too!

And, before my memory bank takes me too far back (someday, I’ll tell you about pork chop Tuesday – pork chops with her homemade sweet sauce!) I’ll end this post and let you get to cooking.  Oh, for serving suggestions, I’d either carb it up and serve it with a simple pasta noodle, or a mashed potato if I were feeling really hungry.  Or, serve it with a simple Sauteed Buttered Asparagus.  So delicious!

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3.45 from 20 votes

Creamy Mushroom Sauce Baked Chicken

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!  
Course Main Course
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3
Author Lord Byron's Kitchen


  • 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.

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This Post Has 31 Comments

  1. WOW!! Those mushrooms! And the color of the thighs is perfect. A nice golden tan along with the mushrooms. Yum! I can never get enough of those fungi -- any type. And you are so right -- we do eat chicken breast but the other parts have more flavor. What we do like is the bone-in chicken breast with skin. Then we (that's the royal we -- hubby does it) grill it. The flavor is so much better and it doesn't dry out. Darn!! That mushroom chicken has me hungry. Have a great weekend. :-)
  2. I'm loving all the creamy mushroom goodness going on here. I can't get into the canned mushrooms though. It's either fresh or just recently I started buying frozen ones and they've been really pretty good :)
  3. I have seen many recipes that use mushroom soup as a base for the sauce. I have not tried using the mushroom soup, but use the lentil soup to make a quick lentil subzi to go with my rotis. . I will definitely try the mushroom sauce.
  4. I also prefer the darker meat as I think they taste better and are better suited for longer cooking without risking dryness. Now with that delicious mushroom sauce smothered all over, all I need is a big bowl of rice to go with it! YUM!
  5. Very nice recipe! love Mushrooms :D. When you combine them with cream and chicken, you can’t go wrong. Love it!
  6. This could not have come at a better time! My husband, who despises mushrooms, is out of town and I just bought a carton of fresh ones. I am totally making this immediately and eating on it all week, in all it's mushroom-y glory!
  7. Pan seared chicken has crispy skin that part I liked it, you are right, mushroom sauce with fresh mushroom will be best, I don't like canned ones for they have less flavor.
  8. Mushrooms and thyme are absolutely delicious combo. Especially with dark chicken meat. Sauce looks amazing. So thick and flavorful. Great recipe. Mushrooms are in season now, so let me just schedule this in my menu planner for next week ;)
  9. This is my all time favorite chicken recipe apart from Indian curries. I love the combination of mushroom sauce with chicken and your recipe looks so easy to make. We do have some extra chicken in freezer and this might end up being our weekend brunch :)
  10. This looks delish. I am planning to use this recipe for my friends who's bringing their little children. Therefore, I have a question. Is it ok if I remove the bones from the thighs before I started cooking on the skillet? How it is gonna affect the taste if I remove the bones from the chicken thighs?
    1. Hi Anuka, I don't think it will affect the taste at all, but you might want to shorten the cooking time to compensate for the removal of the bone. Otherwise, the chicken might be too dry.
    1. The taste will be very similar, but the heavy cream will add a richness and a thickness that homo milk would not.
  11. Hi, I absolutely love the recipe and the colour and the looks of it. Just had a query though....If can't get hold of canned cream of mushroom soup, what could be the possible way out? Can something be done from scratch to get a similar sauce? Please help
    1. HI Suparna... you can add any cream soup - chicken, or even cream of celery or potato soup would do just fine. Of course, you could also use a heavy cream - try 35% cream so that it's thick enough. Good luck!

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