– 8 skinless boneless chicken thighs fat removed, pat dry with pepper towel
– 2 tablespoons of oil I like to use grape seed oil or avocado oil
– 8 oz baby Bellas mushrooms sliced - I like to buy already sliced mushrooms at the store
– 5 garlic cloves finely chopped
– 2 tablespoons flour
– 3/4 cup white wine I used Pinot Grigio
– 1 cup of chicken broth
– 1 teaspoon fresh thyme leaves
– 2 tablespoons butter
– salt and pepper to taste
Season chicken thighs with salt and pepper and cook 5 minutes on one side and 3 minutes on the other side, or until browned color and no more than 10 minutes.
Slowly pour in white wine, whisking continuously until flour is dissolves, bring it to a gentle boil. Pour in chicken broth and add fresh thyme leaves. Season with salt and pepper to taste.
Onto the same casserole with chicken thighs add sliced mushrooms, pour the hot creamy sauce over the chicken thighs, bake for 10 – 15 minutes, uncovered. Broil on high heat for 3-5 minutes.
Super EASY Chicken Thigh Mushroom Casserole Recipe. I like to serve this Chicken Thigh Casserole with buckwheat with quinoa & Italian Salad. The best meal!