Entrée: United States – Chicken Thigh and Mushroom Casserole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

4 bone-in chicken thighs, about 1 lb 2 oz total (510 g total)
Salt and pepper, to taste
1 tbsp (15 ml) olive oil
1 Vidalia onion, sliced
2 king oyster mushrooms, chopped
2 cloves garlic, minced
1 cup (240 ml) chicken broth
1 / 2 cup (120 ml) heavy cream
1 tbsp (15 ml) fresh thyme leaves
1 cup (100 g) breadcrumbs
1 / 2 cup (50 g) grated Parmesan cheese

Instructions

1. **Sear the Chicken**: Preheat your oven to 375°F (190°C). Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium heat. Add chicken thighs and sear until browned, about 4–5 minutes per side. Transfer the chicken to a plate.
2. **Assemble & Bake**: In the same skillet, sauté the Vidalia onion, king oyster mushrooms, and garlic until softened. Stir in chicken broth, heavy cream, and thyme. Pour the mixture into a baking dish, nestle the chicken thighs on top, and sprinkle with breadcrumbs and Parmesan cheese. Bake for 25–30 minutes or until the chicken is cooked through and the top is golden brown. Serve warm.