Baked Garlic Mushroom Chicken
Mushrooms have a lot of nutritious value I’m not sure why Mike hates them so much. But, either way, he absolutely refuses to eat them. I, on the other hand, am a big fan of mushrooms. I can’t say that I love mushrooms. I can’t eat a big bowl of mushrooms every day. But I do enjoy a mushrooms in various dishes.
Although this dish uses quite a few mushrooms, the mushrooms don’t overpower the dish. Half of the mushrooms are pureed to thicken the sauce and provide flavor, without huge pieces of mushrooms in every bite.
- 2 tablespoons butter, divided use
- ¼ teaspoon onion powder
- ¼ teaspoon dried sage
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 4 boneless, skinless chicken thighs
- 8 cloves of garlic, chopped
- 8 ounces sliced mushrooms
- 1 cup chicken broth
- Preheat oven to 375 F. Line a 9 x 13 inch pan with aluminum foil.
- In a small bowl, combine onion powder, sage, pepper and salt. Season chicken with spices.
- Melt one tablespoon butter in a large skillet, over high heat. Add chicken and sear for 2 minutes on each side. Place chicken in a single layer in the prepared pan, leaving space around each piece of chicken.
- Melt one tablespoon butter in the same skillet. Add garlic and sauté until fragrant, about 1 minute. Add the mushrooms and broth and simmer for 2 minutes.
- Pour mushroom mixture over the chicken. Make sure the mushrooms do not cover the chicken.
- Bake until chicken has reached an internal temperature of 175 F, about 15 minutes.
- Place chicken on four separate plates. Place the liquid from the pan, the garlic and half the mushrooms into a blender. Blend until it has the consistency of gravy. Top chicken with the remaining mushrooms and the gravy.
- Serve hot.
Adapted from Against All Grain