Juicy chicken thighs baked in a luscious, creamy tomato-mushroom sauce, finished with fresh thyme. It’s the ultimate comfort food — simple, hearty, and absolutely delicious.
Why You’ll Love This Recipe
- One-dish magic — Mix, bake, and serve from the same dish. Minimal cleanup, maximum comfort.
- Foolproof & forgiving — Chicken thighs stay tender and juicy every time, even if slightly overbaked.
- Rich, savory flavors — Earthy mushrooms, tangy sun-dried tomatoes, and creamy sauce make every bite irresistible.
- Impressive, but effortless — Looks fancy, tastes restaurant-worthy, but couldn’t be easier.
- Perfect for prep or freezing — Great for family dinners now or stashing away for busy weeks.
Ingredients
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp cornflour (cornstarch, to lightly thicken the sauce)
- 1 tsp salt
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 800g boneless chicken thighs, halved
- 200g mushrooms, sliced (any variety)
- 40g sun-dried tomatoes, chopped
- ½ cup chicken stock
- 1 tbsp fresh thyme (or 1½ tsp dried)
- ½ cup cream (regular or light)
- Fresh basil, for serving (optional)
How to Make It
- Preheat the Oven:
Set to 170°C fan (190°C regular). Lightly grease a large ovenproof baking dish. - Mix the Spice Paste:
In the baking dish, stir together paprika, cumin, cornflour, salt, garlic, and olive oil until a thick paste forms. - Coat the Chicken:
Add the halved chicken thighs to the dish and toss until each piece is fully coated in the spice paste. - Add the Flavors:
Scatter mushrooms and sun-dried tomatoes over the chicken. Pour in the chicken stock. Sprinkle fresh thyme on top. Give it a gentle stir to distribute. - Bake (First Round):
Place the dish in the oven uncovered and bake for 45 minutes, until the chicken is golden and the kitchen smells incredible. - Add the Cream:
Remove from the oven, pour in the cream, and stir gently to combine with the juices. - Final Bake:
Return to the oven for 5 more minutes, just until everything is bubbling and slightly golden. - Rest & Serve:
Let rest for 5 minutes. Serve spooned over creamy mashed potatoes, rice, pasta, or crusty bread. Finish with fresh basil if you like.
Pro Tips for Success
- Always cut the thighs in half. It helps them cook evenly and soak up more flavor.
- Squeeze in extra mushrooms if you love them — they soak up the sauce beautifully.
- Don’t skip the rest after baking. It thickens the sauce slightly and makes serving cleaner.
- Pair with mash. Nothing beats it with fluffy mashed potatoes to soak up that gorgeous sauce.
- Lighter option: Swap cream for milk or a light cooking cream — still delicious!
Storage & Freezing
- Fridge: Lasts up to 3 days in an airtight container.
- Freezer: Portion and freeze for up to 3 months. Defrost overnight and reheat gently.
- Reheat: Use the oven or microwave on medium, stirring occasionally until piping hot.
Common Questions
- Can I use chicken breasts? Yes, but thighs stay juicier. If using breasts, check after 35–40 minutes to prevent drying out.
- No sun-dried tomatoes? Skip or replace with a spoon of tomato paste for depth.
- Dairy-free? Use coconut cream or a creamy plant-based alternative — still rich and delicious.
Final Thoughts
If you love cozy, flavorful dinners that feel fancy but are secretly effortless — this one’s for you. Once you try it, this Creamy Chicken and Mushroom Bake will become a regular in your comfort food rotation.
