Go Back

Baked Chicken Thighs with Creamy Mushroom Gravy

Baked chicken thighs with creamy mushroom gravy pair deeply golden, crisp-skinned chicken with a smooth, spoon-coating gravy. The thighs bake in a 9x13-inch dish while sliced cremini mushrooms brown on the stovetop.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 7 minutes
Resting 10 minutes
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 6 chicken thighs bone-in, skin-on; about 3 pounds
  • 1 tbsp olive oil
  • 1.25 tsp kosher salt divided
  • 0.625 tsp black pepper divided
For the gravy
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 1 shallot small, finely chopped
  • 2 tbsp all-purpose flour
  • 1.5 cup low-sodium chicken broth
  • 0.5 tsp dried thyme
  • 0.5 cup heavy cream

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Bake the chicken
  1. Heat the oven to 425°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Pat the chicken thighs dry and arrange them skin side up in the dish.
  4. Rub the chicken thighs with the olive oil and season with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  5. Bake for 40–50 minutes, until the skin is deeply golden and the thickest part of each thigh registers at least 165°F on an instant-read thermometer, without touching the bone.
  6. Transfer the chicken to a platter and tent loosely with foil.
  7. Let the chicken rest for at least 10 minutes while you make the gravy.
Make the gravy
  1. Melt the butter in a 12-inch skillet over medium heat.
  2. Add the mushrooms and cook for 7–9 minutes, stirring occasionally, until browned and their released liquid has evaporated.
  3. Add the shallot and cook for about 2 minutes, stirring, until softened.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the chicken broth and thyme.
  6. Bring the gravy to a simmer and cook for 2–3 minutes, stirring, until thickened.
  7. Stir in the heavy cream and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
  8. Simmer for 2 minutes, until smooth and thick enough to coat a spoon, then serve with the chicken.

Notes

For crisp skin, pat the chicken thighs thoroughly dry before baking and check temperature without touching the bone. Refrigerate leftovers for 3–4 days; freezing is fine, though the cream gravy may separate slightly when reheated. For a lighter gravy, half-and-half can replace the heavy cream.