Juicy chicken thighs roast over tender potato rounds, then get crowned with a creamy mushroom sauce and a golden cheese topping — a complete, comforting dinner straight from one baking dish. It is hearty enough for a family supper yet easy enough for a busy weeknight. For more cozy chicken dinners, try our Chicken Casserole with Vegetables and Mushrooms and our Chicken in Creamy Garlic Sauce.
Ingredients
- 4 chicken thighs
- 700 g (1.5 lb) potatoes, sliced into rounds
- 200 g (7 oz) mushrooms, sliced
- 1 onion, chopped
- 110 ml (1/3 cup + 2 tbsp) heavy cream (22%)
- Grated cheese for topping
- 2 garlic cloves, minced
- Salt, spices to taste
- Vegetable oil for frying
Instructions
- Rub the chicken with spices, oil and garlic; let marinate briefly. Toss the potato rounds with spices, garlic and oil as well.
- Layer the potatoes in a baking dish, place the chicken on top.
- Bake at 200°C (400°F) until nearly done.
- Meanwhile sauté the onion, add the mushrooms and cook until golden.
- Pour in the cream and simmer a couple of minutes. Spoon the mushrooms over the chicken, sprinkle with cheese and bake 5 more minutes.
Tips
- Slice the potatoes evenly so they cook at the same rate and turn tender all the way through.
- Do not rush the mushrooms — letting them brown properly gives the cream sauce a much deeper flavor.
- Rest the dish for 5 minutes before serving so the sauce settles. For safe poultry cooking guidance, see usda.gov, and for more roasting ideas visit seriouseats.com.
Nutrition: per 100 g: 170 kcal, protein 9.4 g, fat 11.4 g, carbs 7.6 g.