Easy, Creamy Mushroom Chicken Recipe! 5-Star Chicken Dinner!

By Tatyana's Everyday Food · 75 min

Ingredients

Instructions

1. Preheat the oven to 425°F.
2. Clean the mushrooms and cut them into large quarters. Heat a large frying pan over medium-high heat with no butter or oil. Add the mushrooms and cook, stirring now and then, until they release their liquid and that liquid evaporates.
3. Once the mushrooms are dry, lower the heat to medium, add a few tablespoons of butter and the diced onion. Cook 6 to 8 minutes, until the onion is tender.
4. Add the garlic, salt, pepper, thyme, basil, oregano and smoked paprika. Toss and cook 1 minute.
5. Pour in the white wine and cook until most of the liquid has reduced, about 6 minutes.
6. Sprinkle in the flour, toss with the mushrooms and cook 1 minute to thicken the sauce.
7. Add the chicken broth, half-and-half and parsley and stir. Bring to a low simmer over low heat and cook about 5 minutes, until thick and creamy. Cover and set aside.
8. Pat the chicken dry, place on a tray and drizzle generously with avocado oil. Season both sides generously with salt and pepper, then add dried onion, dried garlic and smoked paprika and rub them in.
9. Spread the mushroom sauce in a large casserole dish and arrange the chicken skin side up on top.
10. Roast uncovered at 425°F for about 45 to 55 minutes, until the internal temperature reaches 165°F. Larger pieces will take longer.
11. Let the dish cool about 15 minutes before serving.
12. Garnish with fresh chopped parsley.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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