Description
Chicken and mushroom bake brings comfort straight to your dinner table with zero fuss. Cheesy, creamy goodness combines tender chicken and earthy mushrooms for a satisfying meal that makes weeknight cooking feel like a breeze.
Ingredients
Scale
Main Proteins:
- 800g boneless chicken thighs
Vegetables and Aromatics:
- 200g mushrooms
- 2 garlic cloves
- 40g sun-dried tomatoes
- 1 tablespoon fresh thyme
Seasonings and Liquids:
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon cornflour
- 1 teaspoon salt
- 2 tablespoons olive oil
- ½ cup chicken stock
- ½ cup cream
- Fresh basil
Instructions
- Mix 1 tablespoon each of paprika, cumin, cornflour, and 1 teaspoon salt with 2 crushed garlic cloves and 2 tablespoons olive oil in a large ovenproof baking dish to create a fragrant spice paste.
- Cut 800g boneless chicken thighs into halves and thoroughly coat them in the spice mixture, ensuring each piece is well-covered.
- Distribute 200g sliced mushrooms and 40g chopped sun-dried tomatoes across the chicken in the baking dish.
- Pour ½ cup chicken stock over the ingredients and sprinkle 1 tablespoon fresh thyme, gently stirring to blend everything together.
- Place the uncovered dish in a preheated oven at 170°C fan-forced (190°C regular) and bake for 45 minutes until chicken is nearly cooked through.
- Remove the dish from the oven and stir in ½ cup cream, mixing gently to create a rich, silky sauce.
- Return to the oven for a final 5-minute bake until the top turns golden and the sauce starts bubbling.
- Allow the dish to rest for 5 minutes before serving over hot mashed potatoes, garnishing with fresh basil leaves.
Notes
- Choose boneless, skinless chicken thighs for the most tender and flavorful result.
- Adjust the spice level by using smoked paprika for deeper flavor or adding chili flakes for extra heat.
- For a dairy-free version, substitute coconut cream or a plant-based cream alternative.
- Fresh mushrooms work best, but if using dried mushrooms, rehydrate them in warm stock before adding to the dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baked
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg