You have to really like Chicken and Mushrooms for this chicken and mushroom bake. If you do, I think you’ll be truly delighted with the result. You can finish cooking it all off in the pan or pop it in the oven. But I choose to make the dish early and then pop it in the oven when my guests walk through the door.
I made this recipe up because we had guests coming for dinner and I had no time between lunch and the time they were to arrive to get anything made. It’s one of those dishes you can even make the day before and finish it off when you’re ready to eat.
Ingredients I’ve used in my Chicken and Mushroom Bake
- Chicken thigh fillets – I love chicken thighs for a dish like this. You have less chance of overcooking and turning them dry as you do chicken breast. Bone-in or out is up to you, leaving the bone in will give more flavour but it’s not as easy to eat if you have guests.
- Plain Flour – is used here for thickening. Dusting the meat before you start will give you a wonderful creamy sauce without any fuss.
- Salt – you know salt is flavour, and I always use Pink Murray Valley Flaked Salt. Grab something nice.
- Pepper – you don’t have to add pepper to every savoury dish you make but I really suggest adding it to this one. It adds another dimension to the dish with a little heat.
- Olive oil and Butter – (I prefer unsalted butter for control) – why add both? First for flavour, second to reduce the saturated fat. You thought I was going to say it helps raise the smoke point of the butter? I don’t believe any of that, I think it’s one of those internet myths. You really have to decide what is true or not for yourself.
- Mushrooms – these are one of the heroes of this dish. Get them golden brown and you’ll know exactly what I mean.
- Garlic – without garlic this dish is a little bland. You could add a Continental chicken stock pot to compensate. Why not use them both. ?
- Cream – This is used as an instant sauce base. Yum, don’t leave it out.
Alternative recipes you may just love?
Creamy Mustard Pork – Quick and easy meal that’s restaurant quality for taste. Get on it.
Bec’s Kashmiri Chicken – Do you love this sort of food? I do, as it has flavour, flavour, flavour!
Slow-cooked lamb curry – Too easy, if you like the chicken and mushroom bake. Its another one that you cake prepare ahead of time.
The featured picture was a double quantity, and with a few added vegetables, was enough for 8 people.
Chicken and Mushroom Bake
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- 600 g of chicken thigh fillets bone in or out is up to you.
- 1 heaped tablespoon plain flour
- 20 g olive oil about a tablespoon
- 30 g butter I prefer unsalted
- 200 g mushrooms sliced
- 2 cloves garlic crushed
- ½ – 2/3 cup cream
- Place a large pan on the stove (one that has a lid) and heat to medium high
- In the meantime season the chicken and dust with the flour. (this helps create your creamy sauce)
- Once the pan is hot, add the butter, oil and chicken fry a little then pop on the lid. Cook for 5 minutes with the lid on then remove the lid, turn the chicken over and pop the lid back on and cook for a further 5 minutes
- Remove the lid and take the chicken from the pan and set aside in a baking dish
- Add the mushrooms and garlic to the pan and season. I like lots of pepper here. ?
- Cook the mushrooms in the chicken juices until the liquid is reduced to nearly nothing, and the mushrooms are golden brown.
- Add the cream, and with a spatula gently lift the yummy bits from the bottom of your pan and stir to combine.
- Pour the creamy mushrooms over the chicken and pop in the oven for 15 minutes at 180 c. (Or you pop it in the fridge for a make-ahead bake for finishing off later.)
- Sprinkle parsley over the top and serve with warm vegetables of your choice.I like mash potato and beans. Too easy.