Chicken with creamy gravy and mushrooms is the ultimate comfort meal that your entire family will love!
Prep Time: 10 Min
Cook Time: 40 Min
Set the oven to preheat at 400 degrees F. Grease the casserole dish or baking dish with the avocado oil. Use melted butter if you’d prefer.
Lay the mushrooms down at the bottom of the pan, along with white wine, chicken broth, garlic, thyme, salt, and pepper. Use a wooden spoon, spatula, or whisk to give it a good stir.
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.
Pour it overtop your resting chicken and mushrooms, sprinkle with parsley and perhaps some Parmesan cheese, and enjoy!