Super EASY Chicken Thigh Mushroom Casserole Recipe. I like to serve this Chicken Thigh Casserole with buckwheat with quinoa & Italian Salad. The best meal!

Chicken Thigh Mushroom Casserole




– 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

6 people

40 mins

Step 1

Preheat the oven to 400F. Using non-stick skillet, add oil on medium high heat.

Step 2

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.

Step 3

Repeat this step with the rest of the chicken thighs. Transfer cooked chicken onto a casserole dish, make sure to leave some oil in the skillet to make buttery garlic sauce.

Step 4

Drop garlic pieces into the skillet, cook on medium heat for about 1-2 minutes. Now add flour and cook stirring for 1 minute.

Step 5

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.

Step 6

Season with salt and pepper to taste. Cook on low heat until sauce thickens, about 3-5 minutes, stirring few times. Add butter, stir until it melts. The sauce is ready!

Step 7

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.