Chicken Thighs In Mushroom Sauce

This is a one-pot recipe that is rich in flavor. This meal can be served on its own or with rice, quinoa, cauliflower rice, or pasta.

5 from 3 votes

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 6 servings

Preheat the oven to 400°F
Make the chicken spice rub: In a large bowl (big enough to hold the chicken thighs), add the garlic powder, onion powder, ¼ tsp each of sea salt and ground pepper. Mix together.
Add in the chicken thighs and toss them with the spice rub until they're evenly coated.
In a frying pan or cast iron dutch oven heat a bit of cooking oil (I used coconut oil) over medium-high heat. Sear the chicken thighs on each side for 2-3 minutes. Flip over using a pair of tongs or a fork.
Add in the minced garlic and chopped onion around the chicken. Cook for 1-2 minutes or until onion turns translucent.
Add in the mushrooms and toss everything together. Cook for 2 minutes.
NOTE: If you're using a frying pan, transfer the ingredients to an oven-safe dish. If using a cast iron dutch oven, you can keep the ingredients in the pot.
Now add the coconut milk (or chicken broth or heavy cream), dried thyme, salt and pepper to the pot. Stir everything together.
Bake for 45-50 minutes or until chicken is cooked through.
Baste the tops of chicken halfway (pour sauce over top of chicken with a spoon or turkey baster).
Once cooked, remove from oven then sprinkle in the freshly grated parmesan cheese (this ingredient is optional).
Add chicken to a plate along with rice, quinoa, pasta, mashed sweet potatoes or cauliflower rice. Scoop at bit of the sauce from the pan on top. Serve and enjoy!

The nutritional information provided is an estimate and is per serving.

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