Baked Chicken with Mushrooms and Lots of Almonds
Elevate your dinner table with this irresistible Baked Chicken with Mushrooms and Lots of Almonds recipe—a hearty and flavorful one-pan dish that's perfect for the whole family. Featuring juicy, bone-in chicken thighs seared to golden perfection and nestled in a creamy mushroom sauce infused with garlic and fresh thyme, this recipe is all about indulgence. Slivered almonds, toasted until fragrant, add a delightful crunch that complements the tender chicken and rich sauce beautifully. With minimal prep and baked with ease in the oven, this dish combines comfort and sophistication, making it ideal for both weeknight meals and special occasions. Garnished with fresh parsley and served alongside rice, mashed potatoes, or crusty bread, this creamy baked chicken recipe is sure to become a staple in your kitchen. Keywords: baked chicken recipe, creamy mushroom sauce, almond chicken dinner.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 250 grams Button mushrooms, sliced
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 100 grams Slivered almonds
- 250 milliliters Chicken broth
- 125 milliliters Heavy cream
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium heat.
Season the chicken thighs with salt and pepper. Sear them skin-side down in the hot skillet for 4-5 minutes until golden. Flip and sear the other side for another 2-3 minutes. Remove the chicken and set it aside.
In the same skillet, add the remaining olive oil and butter. Sauté the onions for 2-3 minutes until softened.
Add the sliced mushrooms and cook for 5-6 minutes until they release their moisture and start to brown.
Stir in the minced garlic and thyme, cooking for an additional 30 seconds until fragrant.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Stir in the heavy cream and season with a pinch of salt and pepper to taste.
Nestle the seared chicken thighs back into the skillet, skin-side up. Spoon some of the creamy sauce over the chicken.
Cover the skillet loosely with foil and bake in the preheated oven for 35 minutes.
Meanwhile, toast the slivered almonds in a dry pan over medium heat until golden and fragrant. Set aside.
After 35 minutes, remove the foil from the skillet. Sprinkle the toasted almonds over the chicken and bake uncovered for an additional 10 minutes.
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Serve the baked chicken with mushrooms and almonds alongside your choice of rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.4 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
