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In today’s fast-paced world, the demand for quick, delicious, and satisfying meals is ever-increasing. With busy schedules and the desire to enjoy home-cooked food, one-pan dinners have become a staple in many households. One such dish that exemplifies this trend is the One-Pan Creamy Mushroom and Chicken Bake. This recipe not only delivers on flavor but also simplifies your cooking experience, making it an ideal choice for both weeknight dinners and special occasions.

One-Pan Creamy Mushroom and Chicken Bake

Discover the joy of one-pan cooking with this delicious One-Pan Creamy Mushroom and Chicken Bake. Perfectly tender chicken thighs combine with earthy cremini mushrooms in a rich, velvety sauce that brings comfort to any meal. With minimal prep and cleanup, this recipe is ideal for busy weeknights or special gatherings. Enjoy a balanced dish that’s not only hearty and satisfying but also packed with protein and nutrients. Transform your dining experience with this culinary delight!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups sliced cremini mushrooms

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

1 tablespoon olive oil

2 teaspoons Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C), ensuring it's ready for the bake.

    Sauté the Aromatics: In a large, oven-safe skillet, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. Next, incorporate the minced garlic and continue to sauté for another minute, allowing the garlic to release its fragrant aroma.

      Cook the Mushrooms: Add the sliced cremini mushrooms to the skillet, cooking them for about 5-6 minutes until they are softened and have taken on a golden brown color. Season the mixture with salt, pepper, and paprika to elevate the flavors.

        Prepare the Chicken: Shift the sautéed mushroom mixture to one side of the skillet. Season the chicken thighs generously with salt and pepper, then nestle them into the center of the skillet. Sear each thigh for approximately 3 minutes on each side, creating a beautiful golden crust.

          Make the Cream Sauce: In a medium bowl, whisk together the heavy cream, chicken broth, Dijon mustard, grated Parmesan cheese, dried thyme, and additional salt and pepper to taste until smooth. Carefully pour this creamy mixture over the chicken and mushrooms in the skillet, ensuring everything is well coated.

            Bake to Perfection: Transfer the skillet to your preheated oven and bake for 25-30 minutes. The dish is done when the chicken reaches an internal temperature of 165°F (75°C) and the sauce is bubbling invitingly.

              Garnish and Serve: Upon removing the skillet from the oven, let it cool for a couple of minutes before serving. Generously sprinkle fresh chopped parsley on top. This dish pairs beautifully with crusty bread or can be served over a bed of cooked rice to soak up the delicious cream sauce.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4