French · Dinner
Baked Chicken with Cream and Mushrooms
Boneless chicken thigh baked in a French bistro style with mushrooms, shallot, and white wine, finished under a cream and Gruyere sauce until bubbling. Fresh thyme deepens the flavor, and the bake is served straight from its dish with crusty bread alongside.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
542Calories
45.3gProtein
34.9gFat
6.8gCarbs
3.1gSugar
0.9gFiber
862mgSodium
286mgChol
17.4gSat Fat
780mgPotassium
210mgCalcium
2.6mgIron
1.3mcgVitamin B12
3.2mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry, season both sides with salt and black pepper, then slice the mushroom and shallot.
2
Sear
Heat the olive oil in an oven-proof skillet over medium-high heat for 3 minutes per side until the chicken is golden but not cooked through.
3
Saute
Remove the chicken to a plate and saute the mushroom and shallot in the same skillet over medium heat for 5 minutes until golden.
4
Deglaze
Pour the white wine into the skillet and deglaze over medium heat for 2 minutes, scraping up browned bits, until the liquid reduces by half.
5
Simmer
Stir in the chicken stock, heavy cream, and fresh thyme leaves, then simmer over medium-low heat for 3 minutes until the sauce lightly thickens.
6
Bake
Nestle the chicken back into the sauce, scatter the grated Gruyere over the top, and bake at 400F for 20 minutes until the chicken reaches 165F internally.
7
Rest
Let the bake sit out of the oven for 5 minutes so the sauce settles and thickens slightly.
8
Plate
Spoon the chicken and sauce onto a plate, top with the reserved thyme sprig, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless, skinless chicken thigh
- 7 oz200g mushroom
- 22 small shallot
- 1/2 cup120ml dry white wine
- 2/3 cup160ml heavy cream
- 2 tsp2 tsp fresh thyme leaves, plus a sprig for garnish
- 2 tsp2 tsp olive oil
- 1.4 oz40g Gruyere cheese
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tbsp30ml chicken stock
