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Chicken with Creamy Mushroom Sauce


TOTAL TIME: 20 Minutes

PREP TIME: 10 Minutes

COOK TIME: 10 Minutes


2 cups Pioneer Roasted Chicken Gravy, prepared
8 Chicken thighs, boneless and skinless
¼ cup Vegetable oil, divided
8 oz. Mushrooms, thinly sliced
¼ cup Onion, minced
1 tbsp. Garlic, minced
¾ cup Dry white wine
2 tbsp. Butter
1 tbsp. Thyme leaves, fresh ( 1 tsp. if using dried thyme)
¼ cup Heavy cream

Preparation Instructions:

1. Preheat conventional oven to 375°F.
2. Prepare Pioneer Roasted Chicken Gravy, per package instructions, set aside.
3. Add 2 tbsp. of vegetable oil the chicken thighs in a bowl. Season with salt and black pepper as desired.
4. Place seasoned chicken thighs on a parchment-lined sheet pan and bake in the oven for 20–25 minutes, until they reach an internal temperature of 165°F.
5. Pour the remaining vegetable oil (2 tbsp.) in a large sauté pan and cook the mushrooms over high heat until golden brown.
6. Add the onion and cook for 5 minutes over medium heat. Then, add the garlic and cook for 1 minute. Add white wine and reduce the liquid by half.
7. Place butter and thyme leaves in the pan and simmer for 5 minutes. Then add the reserved 2 cups of gravy and stir to combine. Remove from heat.
8. Add the heavy cream to the mushroom sauce and stir to combine. Serve the sauce over the cooked chicken and serve any extra sauce on the side.
Tip: Egg noodles, pasta, or rice would be a great complement to this delicious chicken dish!

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