Creamy Chicken and Mushroom Bake

Hey friends! I thought I’d share my Creamy Chicken and Mushroom Bake recipe, which my family loves. Because if your family gives a recipe two thumbs up, you know it’s worth sharing, right? It’s the perfect winter warmer, though I make it all year round, and when it’s super hot I serve it with a salad for an instant summer dish 😉

If you’re after a comforting, hearty dinner that’s full of flavour, this creamy garlic chicken and mushroom bake is for you. Tender, golden-browned chicken thighs, a luscious sauce, tender potatoes, and mushrooms all come together in one oven dish.

I have to say upfront: I don’t follow exact measurements. I cook by taste and sight, but here’s a rough guide. Remember, you can always tweak it as you go.

Creamy Chicken and Mushroom Bake

Ingredients

• 6–8 chicken thigh fillets

• 4–5 medium potatoes, chopped in quarters or sliced (optional, but they get incredibly tender and soak up the sauce beautifully)

• 1 onion (red or white), chopped

• 3 sticks of celery, chopped

• 4–6 cloves garlic, minced (plus extra for rub)

• Mushrooms, sliced (as many as you like! I use 500 g)

• Olive oil

• Paprika, salt, and pepper

• Cream (or a mix of cream and chicken stock)

• White wine (a good splash)

• Plain flour to thicken the sauce

• Optional: a chicken stock cube

How I make it:

1. Pat the chicken dry and rub it with garlic, olive oil, paprika, salt, and pepper.

2. Heat a little oil in a pan and brown the chicken on both sides—those golden bits are everything. Set aside.

3. In the same pan, sauté the onion, celery, extra garlic, and mushrooms. Scrape and mix in all the little brown bits from the chicken as they’re pure flavour gold.

4. Sprinkle in a bit of flour, then gradually add cream (or cream + stock) and a splash of white wine, stirring until it all comes together. Taste and adjust as you go—a little more salt, pepper, or a stock cube if you like. Just be mindful not to get carried away and make it salty.

Putting it all together:

1. Drizzle olive oil in a large baking dish and layer the sliced potatoes.

2. Place the browned chicken thighs on top.

3. Pour the creamy mushroom sauce over everything so it’s all coated.

4. Cover with foil and bake at 180°C / 350°F until the chicken and the potatoes (if you are adding them) are cooked through. I always go by my thermometer because I’m terrified of serving undercooked chicken. As a rough guide, this usually takes around 50–60 minutes. Remove the foil for the last 10 minutes if you like a slightly golden top.

Finishing touch (optional but delicious):

Right before serving, if you have parsley or spring onions, chop and sprinkle them over the top. Spring onions add a lovely little crunch, and parsley gives a fresh, bright flavour—together they make it extra tasty and look great. If you don’t have either, a sprinkle of dried herbs works just as well.

Serving ideas:

• My family loves this with rice, as it soaks up all that creamy sauce beautifully.

• It’s also perfect on its own with bread or alongside a fresh salad.

The magic:

This Creamy Chicken and Mushroom Bake recipe is all about cooking by taste and sight, tasting as you go, and trusting your instincts. It’s easy, comforting, and made with love, just like my mum’s cooking, but with my own twist.