chicken thigh with cream of mushroom soup
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Mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.
The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.
Forms deviating from the standard morphology usually have more specific names, such as “bolete”, “puffball”, “stinkhorn”, and “morel”, and gilled mushrooms themselves are often called “agarics” in reference to their similarity to Agaricus or their order Agaricales. By extension, the term “mushroom” can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
crispy boneless chicken thighs in a thick and creamy mushroom sauce with garlic, herbs and parmesan cheese is the weeknight dinner everyone raves about!
Served over rice, pasta, mashed potatoes OR low carb Keto options like mashed cauliflower or zucchini noodles, this would have to be one of the best ways to enjoy boneless chicken thighs! There’s nothing like a quick and easy chicken recipe to whip up and have on the table in less than 15 minutes!
INGREDIENTS
For The Chicken:
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- 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
- 1 teaspoon each onion powder and garlic powder
- 1/2 teaspoon each of dried thyme and rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons olive oil
For The Sauce:
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- 1 tablespoon butter
- 8 ounces (250 g) sliced brown mushrooms
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 tablespoon fresh chopped parsley
- 1/2 – 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
- 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)*
- 1/2 cup fresh shredded parmesan cheese
INSTRUCTIONS
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Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
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To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
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Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
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Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
NOTES
*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don’t like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon. **Heavy or thickened cream is used for low carb/high fat purposes. If counting calories and/or fat macros instead, use evaporated milk, reduced fat cream or half and half.
- For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk. Thicken with a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water, mix to blend well and add to the sauce, stirring quickly, until thickened)
Optional: For even more amazing flavour, add in 1/3 cup dry white wine with your mushrooms and cook it down to half before adding in your garlic and cream!
NUTRITION
Tasty 2-Step Chicken Bake
If you haven’t made this Tasty 2-Step Chicken Bake before, you should know, you will be making this a lot. It is hands-down one of the easiest, most versatile and foolproof recipes for chicken ever. Here’s what you need to do- place the chicken into a baking dish- spread the soup on top. Cover and bake. 2 ingredients and 2 steps for moist, tender chicken in a creamy gravy. And you can customize Tasty 2-Step Chicken Bake to use whatever you have on hand- it will work with different condensed cream soups or see the tips below for more ideas!
Ingredients
- 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
Instructions
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Step 1
Heat the oven to 400°F. While the oven is heating, season the chicken with salt and pepper. Place the chicken into an 8x8x2-inch baking dish. Spread the soup over the chicken. Cover the baking dish.
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Step 2
Bake for 25 minutes or until the chicken is done.
Tips
- Try Italian-Style Chicken! Stir 1 teaspoon Italian seasoning into the soup before topping the chicken. Bake as shown above. Before serving, top with 1/2 cup chopped tomato and 2 tablespoons chopped fresh basil.
- Try Baked Dijon Chicken! Stir 1 tablespoon Dijon-style mustard into the soup before topping the chicken. Bake as shown above.
- You can also make this on the stovetop! Brown the chicken in 1 tablespoon vegetable oil in a skillet. Stir in the soup and 1/2 cup water. Cover and cook for 5 minutes or until the chicken is done.
DUMP-AND-BAKE CREAM OF MUSHROOM CHICKEN
Ingredients
- 1 whole cut-up chicken or chicken pieces of choice (you can use boneless, skinless chicken breast or thighs instead*)
- 1 (10.5 oz) can condensed cream of mushroom soup (NOT diluted)
- 1 (1 ounce) packet dry onion soup mix (just the dry seasoning)
- 2 cups sour cream, at room temperature
- 1 tablespoon lemon juice
- Optional garnish: paprika, fresh parsley, lemon wedges or lemon zest
Instructions
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Preheat oven to 350°F (180°C). Spray a large 9 x 13-inch baking dish with cooking spray.
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Place chicken in prepared baking dish.
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In a separate bowl stir together mushroom soup, onion soup mix seasoning, sour cream, and lemon juice. Spread sauce over chicken. Sprinkle with paprika, if desired.
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Bake, uncovered, until chicken is cooked through, about 1 hour for bone-in, skin-on chicken pieces or about 30-45 minutes for boneless, skinless chicken. The meat is done when it reaches an internal temperature of 165°F. Give the sauce a good stir in the dish and serve over buttered noodles, mashed potatoes, rice or crusty bread.
Notes
*I used 4 large boneless, skinless chicken breasts that totaled about 3 lbs.
- Cooking for a smaller family? Just cut the sauce ingredients in half, use just as much chicken as you need (about 1-2 lbs.), and prepare the dinner in an 8-inch square baking dish.
- Adjust the total baking time depending on the size and type of chicken that you’re using. Whole cut-up chicken pieces with the bone-in will require about 1 hour, while boneless, skinless chicken breast only needs about 30-45 minutes.
- Bone-in, skin-on chicken pieces will yield juicier meat with more flavor. If you’re looking for a quicker cooking time, go boneless! Both options work well.
- Garnish the chicken and sauce with chopped fresh herbs, lemon slices, or freshly-grated lemon zest. An extra sprinkle of paprika adds great color, too!
Baked Mushroom Thighs
Chicken thighs dipped in a creamy mushroom mixture and bread crumbs, then baked until nicely browned. I like to serve this with mashed potatoes or buttered rice, with broccoli as a side dish.
Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9×13 inch baking dish.
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Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
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Meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch. Cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce when chicken is done.
Nutrition Facts
Per Serving:575 calories; protein 39g; carbohydrates 29g; fat 32.7g; cholesterol 138.3mg; sodium 868mgThank you for staying with this post “chicken thigh with cream of mushroom soup” until the end.
