Description
A simple and flavorful classic comfort food made with chicken thighs and a creamy mushroom sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 can cream of mushroom soup (10.5 oz)
- 1 packet onion soup mix (1 oz)
- 1 cup water
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Fresh parsley (for garnish, chopped)
Instructions
- Preheat the oven to 350°F (175°C).
- Pat the chicken thighs dry with paper towels.
- In a medium bowl, whisk together the cream of mushroom soup, onion soup mix, and water until smooth.
- Drizzle olive oil in a 9×13-inch baking dish.
- Season the chicken thighs with salt and pepper on both sides.
- Place the chicken skin-side up in the baking dish.
- Pour the soup mixture evenly over the chicken.
- Cover with aluminum foil and bake for 60 minutes.
- Remove the foil and bake uncovered for an additional 30 minutes until the skin is golden brown and crispy.
- Let the chicken rest for 5 minutes before serving, garnished with fresh parsley.
Notes
Avoid removing the foil quickly to prevent steam burns.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg