21
Feb

Guest Post: Baked Garlic Mushroom Chicken

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I know you guys are always looking for easy weeknight meals with minimal ingredients, so Jenny is back to share this Baked Garlic Mushroom Chicken recipe with you! It only has 5 main ingredients and is a cinch to prepare!  ~Danielle

 

Thank you Danielle for letting me share another one of my recipes with your readers here on Against All Grain!

I could never pass up a good chicken recipe especially one that is cooked with garlic. To me it is the most flavorful and aromatic element that makes anything and everything taste amazing.

I remember years ago, a dinner staple for me and my husband would consist of baked chicken breast pieces topped with canned cream of mushroom condensed soup, rice and some green beans on the side. Ever since switching over to eating Paleo, I’ve found a healthier way to recreate that to become a better dish.

The creamy and grain free garlic mushroom sauce spooned over baked chicken makes this dish a great week night comfort food that can be eaten with roasted green beans or steamed vegetables. Enjoy!

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jennyJenny Castaneda lives in Southern California with her husband D and cat Mochi. She started a blog to share recipes with family and friends and also as a way to keep herself on track and connect with other fellow Paleo friends who have provided daily doses of inspiration and motivation along her journey towards a Paleo lifestyle. She enjoys traveling, photography, swinging kettlebells and obstacle course racing.

Connect with her on Facebook, Instagram and subscribe to her blog Paleo Foodie Kitchen to receive email notifications whenever new recipes are posted.

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Guest Post: Baked Garlic Mushroom Chicken

AUTHOR: Jenny Castaneda - Paleo Foodie Kitchen

SERVES: 4

PREP TIME: 15 mins

COOK TIME: 20 mins TOTAL TIME: 35 mins

Ingredients:

  • 1½ lbs chicken thighs, skin removed
  • 8 oz of mushrooms (white or cremini), sliced
  • 1 cup chicken broth or bone broth
  • 8-10 large garlic cloves, peeled and smashed
  • 2 tbsp ghee
  • ¼ tsp onion powder
  • ¼ tsp ground dried sage
  • ⅛ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp salt

Instructions:

  1. Preheat oven to 375F.
  2. In a pan on high heat, add 1 tbsp of ghee and sear the chicken thighs for 2 minutes on each side. Remove from pan and set aside.
  3. In the same pan, add the other 1 tbsp of ghee and garlic and saute for a minute or until fragrant.
  4. Add the sliced mushrooms and broth then stir and simmer for 1-2 minutes. Turn off heat.
  5. Return the seared chicken thighs to the pan and make sure to distribute the mushrooms evenly around the chicken. Place the entire pan in the oven.
  6. Bake it for 15 minutes or until the chicken is no longer pink inside.
  7. To make the garlic mushroom sauce, separate the liquid, garlic and half of the mushrooms from the chicken and place it in a blender. Pulse until it turns into the consistency of gravy.
  8. Spoon it over the chicken and enjoy!
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  • http://www.theydonttellyouthat.tumblr.com Carley J

    Can I substitute chicken breasts in place of chicken thighs? I want to use what I have on hand. Thanks!

    • http://.paleofoodiekitchen.com Jenny @ Paleofoodiekitchen

      Yes breasts should be ok :)

  • Shama

    Do you remove half the liquid for sauce before baking the chicken or after?

    • http://.paleofoodiekitchen.com Jenny @ Paleofoodiekitchen

      After baking :) Basically you want to puree the liquid with the mushrooms and garlic as the final step to make gravy for the chicken

  • Lisa

    The end dish came out great, but it took about 2 hours to cook in the oven rather than 15 minutes

    • Jenny @ Paleofoodiekitchen

      Wow that took a long time. Did you sear the chicken first before popping it in the oven?

  • Becki Malloy

    I really think the directions need to be tweaked on this post. I didn’t read the comments first and had no idea where to put the spices, so I just incorporated them into the broth. I think the chicken would have had more flavor if it was clear that I was supposed to season the chicken with the spices before searing. Also, 15 minute cook time is far from correct, especially if you follow the directions to sear the chicken for only 1-2 minutes per side. Perhaps if you seared the chicken for 5 mins per side you could get away with a 15-20 minute cook time. These were easily in the oven for 30-45 minutes.

  • Lia

    I think what needs to be noted is that the chicken thighs were de-boned (or at least, that’s what I think). I just made it and it tastes great, but I had de-boned the thighs prior to searing them for 2 minutes. After taking them out of the oven for 15 minutes, they turned out great! Very juicy and the gravy was good as well.

    I can see why there is confusion over the length of baking time if some people baked the chicken thighs whole with the bone still in-tact.

    I replaced the ghee with butter and skipped out on the onion powder, sage, and cayenne pepper because I didn’t have them on hand. Still turned out good!

    • Sara

      My chicken thighs had the bone, I only removed skin and it lasted about 30 min.