BAKED CHICKEN THIGHS WITH MUSHROOM BROWN RICE
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
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
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
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
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
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 CHICKEN THIGHS
Got this from another website. Weight Watcher Points: 18
Provided by Krystal McDow
Categories Chicken
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. 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.
- 3. 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).
- 4. 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.
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