Sheet Pan Creamy Mushroom Chicken Thighs

• 6 bone-in, skin-on chicken thighs
• 1.5 pounds mushrooms, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss chicken thighs with salt, pepper, thyme, and paprika in a bowl.
3. 3 Arrange chicken skin-side up on a sheet pan and roast for 15 minutes.
4. 4 While chicken roasts, heat olive oil in an oven-safe skillet over medium heat.
5. 5 Add onions and cook until softened, then add garlic and mushrooms, cooking until mushrooms release their moisture.
6. 6 Sprinkle flour over mushrooms and stir to coat.
7. 7 Whisk in chicken broth and heavy cream, stirring until sauce thickens slightly.
8. 8 After 15 minutes, remove chicken from oven and pour mushroom mixture over and around the chicken.
9. 9 Return to oven and bake for another 20 minutes, or until chicken is cooked through.
10. 10 Garnish with fresh parsley before serving.

Nutrition

Tips

• For a gluten-free option, use a gluten-free flour blend.
• If you prefer boneless chicken thighs, reduce cooking time by 5-10 minutes.
• Add a splash of white wine to the sauce for extra depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of garlic mashed potatoes or crusty bread.
• Pairs well with a simple green salad.

FAQ