Chicken with creamy gravy and mushrooms is the ultimate comfort meal that your entire family will love!
– 1 lb mushrooms washed and sliced, I am using cremini and baby bella mushrooms – 1/2 cup white wine dry white wine – 1 cup chicken broth or stock – 3 large garlic cloves thinly sliced – 1 teaspoon thyme dry spice – 1 3/4 teaspoon sea salt devided, or to taste – black pepper to taste – 4 chicken thighs boneless, skinless and fat removed – avocado oil or melted butter for greasing pan and chicken thighs For the Sauce – juices from the casserole dish after baking – 1/2 cup heavy whipping cream – parsley finely chopped for garnish – 1 tablespoon corn starch use more if you want thicker sauce, mixed with a little amount of cold water
Grab your chicken thighs and lay them down on top of the mushrooms. Brush each chicken thigh with the oil (or melted butter) and sprinkle them with salt and pepper. Flip them over and season the other side.
Bake uncovered for 35-45 minutes until the chicken is cooked through. Remove the casserole dish from the oven and use a slotted spoon to transfer the chicken to a cutting board and transfer the mushrooms to a serving dish.
Allow the chicken to sit for a few minutes and then cut the chicken into slices and place them overtop the mushrooms. Tent everything with foil to keep it warm. You can also stick it in the oven on very low.
The sauce is made from the remaining juices left in the casserole dish. You can either place it directly on the stove element for convenience (make sure your dish is ok for that) or pour the juices into a saucepan.
Add the heavy cream and bring it to a boil. You may find you like it at this consistency or if you want it a bit thicker, add the cornstarch slurry and allow it to dissolve and thicken your sauce even more.