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Chicken in Mushroom Onion and Garlic Sauce

Crispy and tender Chicken thigh with mushroom, onion and garlic sauce- ready in under 30 minutes.
Course Main
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 308kcal
Author Immaculate Bites


  • 4 chicken thighs bone in with skin
  • ½ teaspoon salt and more to taste
  • ½ teaspoon black pepper
  • 1 small onion
  • 3-4 garlic
  • ½ teaspoon chopped thyme
  • 3 cups  mushrooms
  • ½ cup chicken broth
  • 1/3 cup evaporated milk
  • ½ teaspoon Cajun salt or more
  • Parsley chopped, for garnish


  • Preheat oven to 175F.
  • Trim chicken of any visible fat. Make a 1/2 " slit into chicken thigh meat on either side of the chicken
  • Season the 4 chicken thighs on both sides -with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
  • Place chicken, skin side down, on a non-stick skillet or cast iron with a lid, on high heat.
  • As soon as the chicken starts to sizzle, cover and reduce the heat down to medium - move the thighs around to make sure they aren't sticking to the skillet. Let it cook for about 16-18 minutes.
  • Prep ingredients – chop onions, chop mushrooms and mince garlic, thyme.
  • Make sure you check the chicken after 10 minutes. If it browning too fast reduce heat even further, until chicken is cooked. Transfer the thighs to a warm oven.
  • Pour out all of the chicken fat except for about 2 tablespoons.
  • Turn the heat to high and then add the onion, garlic, thyme and mushrooms. Sauté, stirring frequently, for about 3 minutes. Add Cajun salt, and then pour in the chicken stock and milk. Continue to cook for 2-3 minute over high heat until the sauce reduces. Adjust seasonings with salt and stock
  • Sprinkle on some parsley and serve with rice or any side dish.


Calories: 308kcal | Carbohydrates: 8g | Protein: 22g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 803mg | Potassium: 597mg | Fiber: 1g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 7.1mg | Calcium: 75mg | Iron: 1.2mg