If you're looking for a healthy dinner for two (and then some) you'll love this recipe with chicken and mushrooms. Many of these items you will likely already have in your kitchen, so all you need it just a simple recipe and less than an hour of your time to whip this dish together. While the recipe is made for additional parties, I always favor cooking a big meal and putting extra away for tomorrow lunches. Who wouldn't prefer this over a bologna sandwich for their work lunch?
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 2 cans of 8 oz.
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half*
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Sea salt and freshly ground black pepper, to taste
- Preheat oven to 400 degrees. Lightly coat a baking dish with nonstick spray.
- Season chicken thighs with salt and pepper, to taste. Place chicken, skin-side up, in the prepared baking dish.
- Roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes, draining any excess fat as needed.
- Melt butter in a skillet, then add garlic, mushrooms and cook. Stirring occasionally, until tender and browned, for bout 5-8 minutes.
- Whisk in flour until lightly browned, for about 1-2 minute. Then whisk in half and half, thyme, basil; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 5-6 minutes.
- Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.