Baked Mushroom Chicken Thighs
Chicken thighs dipped in a creamy mushroom mixture and bread crumbs, then baked until nicely browned. I like to serve this with mashed potatoes or buttered rice, with broccoli as a side dish.
Chicken thighs dipped in a creamy mushroom mixture and bread crumbs, then baked until nicely browned. I like to serve this with mashed potatoes or buttered rice, with broccoli as a side dish.
- Carbohydrate 23.0277258658112 g
- Cholesterol 226.067380723383 mg
- Fat 55.4453921190283 g
- Fiber 1.25626718795705 g
- Protein 38.6250026540583 g
- Saturated Fat 24.4809808306046 g
- Serving Size 1 1 serving (315g)
- Sodium 533.051054378741 mg
- Sugar 21.7714586778542 g
- Trans Fat 3.98237014841328 g
- Calories 751 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
- Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
- Meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch. Cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce when chicken is done.
Protein Browning and Moisture Retention
Baking chicken thighs at 350 degrees Fahrenheit allows the exterior bread crumbs to toast while rendering the interior fat. Bone-in or skinless cuts require distinct thermal management to prevent dryness. When milk combines with condensed soup, dairy proteins and starches form a rich matrix that adheres cleanly to the meat. Dipping the poultry first into this liquid base ensures the dry bread crumbs stick evenly without clumping.
The Emulsion and Thickening Process
Whisking cornstarch into the leftover soup mixture before heating is vital for structural stability. Starch granules must hydrate in cold liquid before thermal activation occurs. Bring the saucepan to a boil over medium heat to gelatinize the starches fully. Simmering the sauce for two minutes eliminates raw starch flavors and creates a glossy finish. Swapping canned soup for fresh sautéed mushrooms and heavy cream alters the moisture ratio, requiring additional reduction time to reach proper viscosity.
