One‑Pan Creamy Mushroom Chicken Bake

This comforting creamy mushroom chicken bake is perfect for a simple weeknight dinner. Tender bone‑in chicken thighs roast in a rich, garlicky mushroom sauce until golden and bubbling. Serve with mash, rice, or crusty bread to soak up every bit of the sauce.

How long will it take?

55 minutes

What’s the serving size?

What do I need?

4 bone-in, skin-on chicken thigh cutlets
1 tsp salt
½ tsp freshly ground black pepper
2 tbsp olive oil
1 tbsp butter
1 brown onion, finely diced
3 cloves garlic, minced
250 g mushrooms, sliced
125 mL dry white wine
1 tbsp plain flour
250 mL chicken stock
150 mL cream
1 tsp Dijon mustard
1 tbsp chopped fresh parsley, plus extra to serve

How do I make it?

Preheat oven to 200C.
Season chicken with salt and pepper.
Heat olive oil in a large oven-safe frying pan or baking dish over medium-high heat.
Sear chicken thighs, skin-side down for 5-6 minutes or until deeply golden. Fip and cook for a further 3 minutes. Remove from pan and set aside on a plate.
Reduce heat to medium, then add butter to the pan.
Add onion and cook for 3 minutes, until softened.
Stir in garlic and cook for 1 minute.
Add mushrooms and cook for 5 minutes, until they start to brown.
Pour in white wine, stirring to deglaze the pan. Simmer for 2-3 minutes until the wine reduces by about half.
Sprinkle over flour and stir to coat the mushrooms. Cook for 1 minute.
Pour in chicken stock, stirring to remove lumps.
Add cream and Dijon mustard, bringing the sauce to a gentle simmer.
Stir in 1 tablespoon parsley, then return chicken to the pan, skin-side up.
Transfer to the oven and bake for 25-30 minutes, or until chicken is cooked through and sauce has thickened.
Sprinkle with extra parsley to serve.

TOP TIPS

Choose a dry white wine such as sauvignon blanc, pinot grigio, or chardonnay for best flavour.
For deeper flavour, brown the mushrooms for a little longer before adding the wine.
If the sauce gets too thick, stir in a splash of extra stock or cream before serving.