Best Baked Chicken Thighs With Mushrooms And Onions Recipes

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BAKED CHICKEN THIGHS WITH MUSHROOM BROWN RICE



Baked Chicken Thighs With Mushroom Brown Rice image

This easy and delicious one-pan meal that's easy on the budget can also be made with white rice.

Provided by trishthedish617

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h45m

Yield 4

Number Of Ingredients 12

1 (4 ounce) can sliced mushrooms, drained and liquid reserved
1 rib celery, sliced
¼ cup chopped onion
⅓ cup brown rice
2 teaspoons minced garlic
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
4 chicken thighs with skin and bones
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine mushrooms, celery, onion, rice, and garlic in an ungreased 10-inch baking dish. Sprinkle thyme, poultry seasoning, salt, and pepper on top.
  • Add enough water to reserved mushroom liquid to measure 3/4 cup and pour over rice mixture in the baking dish. Place chicken on top, skin-side up. Brush with olive oil and season with salt and pepper to taste. Cover baking dish tightly with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until skin is browned to your preference, 30 to 45 minutes more.

Nutrition Facts : Calories 303.3 calories, Carbohydrate 18 g, Cholesterol 74 mg, Fat 15.4 g, Fiber 1.8 g, Protein 22.4 g, SaturatedFat 3.7 g, Sodium 386.1 mg, Sugar 1.4 g

BAKED MUSHROOM CHICKEN THIGHS



Baked Mushroom Chicken Thighs image

Make and share this Baked Mushroom Chicken Thighs recipe from Food.com.

Provided by Krystal McDow

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

8 chicken thighs
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can milk
1 teaspoon dried parsley
1/2 teaspoon onion powder
1 cup dry breadcrumbs
2 tablespoons melted butter
1 teaspoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl combine the soup, milk, 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 9x13 inch baking dish.
  • Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear).
  • Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.

BAKED LEMON CHICKEN THIGHS WITH MUSHROOM SAUCE



Baked Lemon Chicken Thighs with Mushroom Sauce image

A great chicken recipe that is moist, tastes fresh, and has a fantastic mushroom sauce! The sauce uses my mother's secret to never lumpy sauce/gravy...mixing the stock with the flour before adding it to the pan. This is a fail-proof method that has served me well over the years.

Provided by hoydenjen

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 5h10m

Yield 4

Number Of Ingredients 16

¼ cup lemon juice
3 tablespoons salt
2 tablespoons rosemary garlic seasoning
1 tablespoon dried oregano
8 chicken thighs
water, or as needed to cover
2 lemons, thinly sliced
¼ cup light butter
2 tablespoons olive oil
3 cups sliced mushrooms
1 tablespoon lemon juice
1 pinch garlic powder
1 pinch onion powder
½ teaspoon dried lemon peel
3 tablespoons all-purpose flour
2 cups chicken stock

Steps:

  • Stir 1/4 cup lemon juice, salt, rosemary garlic seasoning, and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.
  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
  • Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and dried lemon peel in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes.
  • Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
  • Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken.

Nutrition Facts : Calories 482.2 calories, Carbohydrate 16.5 g, Cholesterol 134.4 mg, Fat 33 g, Fiber 4 g, Protein 35.2 g, SaturatedFat 10 g, Sodium 5918.1 mg, Sugar 2 g

BAKED MUSHROOM THIGHS



Baked Mushroom Thighs image

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.

Provided by TWINKLES0303

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 8

8 chicken thighs
1 (10.75 ounce) can condensed cream of mushroom soup
10 ounces milk
1 teaspoon dried parsley
½ teaspoon onion powder
1 cup dry bread crumbs
2 tablespoons melted butter
1 teaspoon cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 9x13 inch baking dish.
  • Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
  • 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 : Calories 574.9 calories, Carbohydrate 29 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 1.3 g, Protein 39 g, SaturatedFat 11.4 g, Sodium 868 mg, Sugar 6.5 g

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