Baked Chicken Thighs With Cream Of Mushroom Soup Recipe

Baked chicken thighs with cream of mushroom soup is a comforting, hearty dish that combines tender chicken with a rich, savory sauce. It’s an easy, no-fuss recipe that has become a staple in many households because of its simplicity and flavor. The chicken thighs are baked to perfection, with the cream of mushroom soup lending a velvety texture that complements the chicken beautifully. Whether you’re cooking for your family on a busy weeknight or preparing a cozy dinner for guests, this dish is always a crowd-pleaser.

In this recipe, we’re going to break down everything you need to make this tasty meal, from the ingredients to the step-by-step instructions. Along the way, we’ll also dive deep into some helpful tips, ingredient insights, and variations to make this dish your own.

Baked Chicken Thighs With Cream Of Mushroom Soup Recipe

This recipe is a straightforward and straightforward way to elevate the flavor of your chicken thighs without the need for complicated ingredients or techniques. The cream of mushroom soup acts as both a sauce and a cooking medium, helping to keep the chicken moist while infusing it with the earthy flavors of mushrooms. It’s a creamy, savory dish with just the right balance of richness.

Ingredients Needed

For this recipe, you don’t need a long shopping list. In fact, most of the ingredients are pantry staples. Here’s what you’ll need:

• Bone-in, skin-on chicken thighs (about 4-6 pieces depending on size)
• 1 can of cream of mushroom soup (typically 10.5 ounces)
• 1/2 cup of chicken broth or water (to thin the soup and help it cook)
• 1 tablespoon of olive oil or butter (for searing)
• 1 packet of onion soup mix (adds great flavor to the dish)
• Salt and pepper (to taste)
• 1 teaspoon of garlic powder
• 1 teaspoon of dried thyme (optional but recommended for a fresh herbal kick)
• Chopped fresh parsley (for garnish, optional)

Cooking Instructions

Now let’s get cooking! This recipe is simple, but it’s all about layering the flavors and giving the chicken enough time to cook through. Here’s how you can do it:

1. Preheat the oven to 375°F (190°C). This temperature is ideal for cooking the chicken evenly and allowing the flavors to develop in the soup.
2. Sear the chicken thighs. Heat olive oil or butter in a skillet over medium-high heat. Season your chicken thighs with salt, pepper, garlic powder, and thyme. Once the pan is hot, place the chicken thighs skin-side down and sear for 4-5 minutes on each side, until the skin is crispy and golden. This step is optional but gives a lovely texture to the skin.
3. Prepare the mushroom sauce. In a separate bowl, combine the cream of mushroom soup and chicken broth or water. Mix until smooth. Stir in the onion soup mix for an extra burst of flavor. If you’re feeling fancy, you can also add a pinch of dried rosemary or sage to bring more depth to the sauce.
4. Transfer the chicken to a baking dish. Once the chicken is seared, place it in a baking dish. Pour the mushroom soup mixture over the top of the chicken thighs, making sure they are well coated.
5. Bake the chicken. Place the baking dish in the oven and bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender and juicy. The sauce will bubble up around the chicken, creating a beautiful, rich gravy.
6. Finish and serve. Remove the chicken from the oven, and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley for a pop of color and a touch of freshness.

Serve the chicken thighs with your favorite sides-mashed potatoes, rice, or even some roasted vegetables. The creamy mushroom sauce is perfect for spooning over those sides, too.

Ingredient Insights

While this recipe uses straightforward ingredients, each one plays an important role in enhancing the dish’s flavor and texture:

• Chicken thighs: Chicken thighs are perfect for baking because they are juicy, flavorful, and forgiving. Unlike chicken breasts, which can dry out if overcooked, thighs stay moist even when baked for longer periods. The skin-on, bone-in version adds extra flavor as the skin crisps up, releasing fat that adds richness to the sauce.
• Cream of mushroom soup: This is the star of the dish. Not only does it provide a creamy, smooth texture, but it also gives a deep umami flavor that pairs wonderfully with the chicken. The mushrooms offer an earthy taste that makes the dish feel comforting and homey.
• Onion soup mix: This seasoning packet contains a blend of dried onions and spices, making it a great shortcut for adding flavor. It works particularly well in baked dishes like this because it dissolves easily into the soup, infusing the entire dish with its savory notes.
• Chicken broth: It helps thin out the soup and ensures that the chicken doesn’t dry out in the oven. The broth adds a subtle savory note, rounding out the flavors of the mushroom soup.

Expert Tips

To really take this dish to the next level, consider these expert tips:

• Crispier skin: If you like your chicken skin extra crispy, broil the chicken for the last 5 minutes of baking. Just be careful not to overdo it-keep an eye on it as it can burn quickly under the broiler.
• Add vegetables: For a more complete one-pan meal, add vegetables like carrots, potatoes, or green beans to the baking dish. They’ll cook in the flavorful mushroom sauce and become tender and infused with flavor.
• Extra flavor boost: If you want to ramp up the umami flavor even more, consider adding a tablespoon of soy sauce or Worcestershire sauce to the mushroom soup mixture. It’ll enhance the depth of flavor and make the sauce even more savory.
• Don’t overcook the chicken: Chicken thighs are forgiving, but overcooking them will make them dry and tough. Always use a meat thermometer to check for doneness and aim for 165°F in the thickest part of the chicken.

Recipe Variations

Here are a few ways to tweak this recipe to suit your tastes or dietary needs:

• Cream of chicken soup: If you’re not a fan of mushrooms, substitute the cream of mushroom soup with cream of chicken soup. This will give you a more neutral, but equally creamy, sauce.
• Dairy-free version: For a dairy-free option, use a can of coconut milk or dairy-free cream soup. Just make sure the soup is well seasoned to bring out the depth of flavor.
• Spicy twist: Add some heat by incorporating a teaspoon of cayenne pepper or a chopped jalapeño into the mushroom soup mixture. This will give the dish a nice kick without overpowering the other flavors.
• Herb variations: Switch up the herbs according to your preference. Fresh rosemary, oregano, or even tarragon could bring interesting flavors to the dish. Experimenting with different herbs is a great way to personalize it.

Final Words

This baked chicken thigh recipe with cream of mushroom soup is one of those dishes that’s simple enough for any home cook to master but sophisticated enough to impress guests. The creamy, savory sauce and tender chicken thighs come together in a way that feels indulgent, yet it’s quick and easy to prepare.

The best part? It’s incredibly versatile and can be modified to suit different tastes and dietary preferences. Whether you stick to the original recipe or experiment with some variations, you’ll end up with a dish that’s bound to become a regular on your dinner table.