Chicken thighs are very healthful and versatile. It takes only about 35 minutes to prepare this delectable main dish. Serve alongside roasted potatoes, green beans, or a salad to round out the meal.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds boneless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and freshly ground black pepper to taste
- 2 tablespoons olive oil, divided
- 8 ounces white mushrooms, sliced
- 4 cloves garlic, smashed
- 1 teaspoon herbes de Provence
- 1 medium onion, cut crosswise into 6 rings
- ½ cup dry white wine
- snipped fresh chives or parsley for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
- Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
- Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
- Move mushrooms to one side of the skillet and place 3 onion rings into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion rings and chicken thighs in the skillet.
- When all the onion rings and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over top and cover.
- Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.
- If you prefer not to cook with wine, use chicken broth instead.
Nutrition Facts
| Calories | 382 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 6 g |
| Sodium | 88 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Did need to reduce the liquid after removing from oven, which concentrated the flavors–even more delicious.
I made it with some changes based on what I have available on our sailboat: -dredged in eggs -dredged in crushed pork rinds -added a splash of dry white wine -sautéed slivers of white onion with mushrooms -added a 1/2 can of cream Hubby LOVED it. Will be making this again.
Nice and easy meal to prepare. Tasted great.
This turned out very well.
delicious!
Excellent recipe. I used chicken broth instead of wine Made gravy and put the chicken and gravy over rice. So yummy!!
I found it to be very soupy after coming out of the oven. So I removed the chicken, mushrooms and onions, and thickened it with a water/cornstarch mixture over high heat.
Delicious! I would brown the chicken longer and cook the onions for a few minutes before putting the dish in the oven. It was delicious, very flavorful. Will definitely make this again.