Shared recipe

Garlic Butter Mushroom Chicken Bake

4 servings5 / 5HealthyChickenOne-PanDinner

Chicken thighs roasted beside halved mushrooms and shallots with garlic butter, thyme and a splash of white wine, served over mashed potatoes with the pan juices. One dish, 35 minutes in the oven.

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Time

Prep: 15min
Cook: 35min
Total: 50min

Nutrition

per serving

Calories: 590
Protein: 44g
Carbs: 30g
Fat: 32g

One serving: 1/4 of the dish with 1/4 of the mashed potatoes

Instructions

Assembly

Preheat the oven to 400F (200C).
Halve the mushrooms through the stem and lay them cut side up in an oval baking dish in a row along one long side, following the curve of the rim.
Season the halved chicken thighs with salt and pepper and lay them along the opposite side of the dish in a row that mirrors the mushrooms.
Peel and halve the shallots lengthwise and pack them into the channel between the mushrooms and the chicken so the dish is full.
Melt the butter with the minced garlic and spoon it over everything. Lay the thyme sprigs across the top and pour the white wine into the dish around the pieces.

Bake and Serve

Roast for 35 minutes until the chicken is golden and cooked through and the mushrooms are browned.
While it bakes, boil the potatoes in salted water until tender, about 15 minutes, then drain and mash with butter and salt.
Serve the chicken, mushrooms and shallots over the mashed potatoes and spoon the pan juices over the top.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Use a dry white wine like Sauvignon Blanc or Pinot Grigio to provide the right balance of acidity to cut through the richness of the butter.

Tip 2 of 3

Sear the chicken thighs in a pan for 2 minutes skin-side before baking to develop extra color and flavor, though it is optional for a 'one-pan' approach.

Tip 3 of 3

If the pan juices are too thin after baking, whisk in a teaspoon of cornstarch mixed with a splash of water and simmer on the stovetop for a minute to thicken.

Source

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