Creamy Chicken and Mushroom Bake

This Creamy Chicken and Mushroom Bake is pure comfort food magic – tender chicken thighs swimming in the most gorgeous creamy tomato sauce with earthy mushrooms and fresh thyme. Ready in just an hour and perfect with a mountain of fluffy mashed potatoes!

There’s something so satisfying about a proper one-dish wonder, isn’t there? You know, the kind where you chuck everything in, pop it in the oven, and an hour later you’ve got this incredible meal that looks like you’ve been slaving away all day. Well, this is exactly that recipe!

I’ve got a bit of a thing for chicken and mushroom combos (they’re all over my website because they’re just such a winning team!). But this particular bake? It’s become our Sunday dinner go-to. The chicken thighs stay so juicy and tender, and that creamy sauce with the sun-dried tomatoes… honestly, it’s like a warm hug on a plate.

The best part is you can prep it earlier in the day and just whack it in the oven when you’re ready. Perfect for those days when you want to look like a domestic goddess without actually breaking a sweat!

Why You’ll Absolutely Love This

It’s completely foolproof – Seriously, if you can stir things together and use an oven, you’ve got this. No fancy techniques or tricky timing.

One dish, minimal washing up – Everything happens in one baking dish. Your future self will thank you when it’s time to clean up!

Chicken thighs are the hero – They stay so much more tender than chicken breasts and won’t dry out if you accidentally leave them in a few minutes too long.

Impressive but effortless – Looks like restaurant-quality food but uses simple ingredients you probably already have.

Feeds a crowd easily – Perfect for family dinners, and you can easily double it if you’ve got people coming over.

Freezer-friendly – Make a big batch and freeze portions for those crazy busy weeks.

What You’ll Need

The beauty of this recipe is how simple the ingredient list is – no hunting around for weird specialty items!

Chicken Thighs – Please, please use thighs instead of breasts! They’ve got more fat which means more flavour and they won’t dry out. Trust me on this one.

Mushrooms – Any type works brilliantly. I usually grab whatever’s on special – button mushrooms, brown mushrooms, even fancy shiitake if I’m feeling posh!

Sun-dried Tomatoes – These little beauties add such a lovely salty, tangy flavour. You can find them in jars or packets near the pasta sauces.

Fresh Thyme – Adds that gorgeous earthy flavour that makes everything smell amazing. If you’ve only got dried, use about half the amount.

Cream – For that lovely rich sauce. You can use light cream if you want to be a bit healthier, or even milk if that’s all you’ve got.

The Spice Mix – Just paprika, cumin, cornflour (to thicken everything up), garlic, and a bit of salt. Nothing fancy!

How To Make It

This is so ridiculously easy, I almost feel cheeky calling it a recipe!

Get your oven going – Preheat to 170°C (that’s fan-forced). If you’ve got a regular oven, bump it up to about 190°C.

Make your spice paste – In your baking dish (yes, you mix it right in there!), stir together the paprika, cumin, cornflour, salt, crushed garlic, and olive oil. It’ll look like a thick paste.

Coat the chicken – Cut your chicken thighs in half (makes them cook more evenly) and chuck them in the dish. Give everything a good stir so all the chicken gets coated in that lovely spice mixture.

Add the good stuff – Scatter in your sliced mushrooms, chopped sun-dried tomatoes, and pour over the chicken stock. Give it another stir and sprinkle the fresh thyme on top.

First bake – Pop it in the oven uncovered for 45 minutes. Your kitchen is going to smell absolutely incredible!

Finish with cream – Take it out, pour in the cream, and give it a gentle stir. Back in the oven for just 5 more minutes until it’s all golden and bubbly.

Serve and enjoy – Pile it on top of hot mashed potatoes and maybe add a few fresh basil leaves if you’re feeling fancy.

My Best Tips

Don’t skip cutting the thighs in half – It helps them cook more evenly and means more surface area gets coated in that gorgeous spice mix.

Use a proper baking dish – Something wide and shallow works best so everything gets lovely and golden on top.

Let it rest a few minutes – I know it smells amazing and you want to dive in, but giving it 5 minutes to settle makes serving so much easier.

Mashed potatoes are non-negotiable – Well, okay, you could use rice or pasta, but honestly, creamy mash is what this dish was born for.

Make it lighter if you want – Swap the cream for milk or even a lighter cooking cream. It’ll still be delicious, just not quite as indulgent.

Double up for the freezer – This freezes beautifully! Make a huge batch and freeze portions for those nights when cooking feels impossible.

Common Questions

Can I use chicken breasts instead? You can, but they won’t be nearly as juicy and tender. If you do use breasts, maybe check them after 35 minutes so they don’t dry out.

What if I can’t find sun-dried tomatoes? Just leave them out! You could add a splash of tomato paste for that lovely umami flavour instead.

Can I make this dairy-free? Absolutely! Use coconut cream instead of regular cream, or even a good plant-based milk. The flavour will be slightly different but still lovely.

How do I know when it’s done? The chicken should be cooked through (no pink bits!) and the sauce should be bubbling around the edges with a lovely golden top.

Storage and Reheating

In the fridge – Leftovers will keep for up to 3 days in an airtight container.

Reheating – Gentle heat is best! Either pop it back in the oven until heated through, or use the microwave on medium power, stirring occasionally.

Freezing – Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

More Comfort Food Favourites

If you love this kind of hearty, comforting dinner, you’ll definitely want to try some of my other family favourites!

Creamy Chicken and Mushroom Bake

When you want comfort food that looks impressive but requires minimal effort – this creamy, flavourful bake delivers every time!

Course: Dinner
Cuisine: Comfort Food
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 serves
Calories: 553kcal

Ingredients

1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon cornflour
1 teaspoon salt
2 garlic cloves – crushed
2 tablespoons olive oil
800g boneless chicken thighs – cut in half
200g mushrooms – sliced
40g sun-dried tomatoes – chopped
½ cup chicken stock
1 tablespoon fresh thyme
½ cup cream
Fresh basil – for serving

Instructions

Preheat oven to 170°C fan-forced (190°C regular oven).
Make the spice paste: In a large ovenproof baking dish, mix together paprika, cumin, cornflour, salt, crushed garlic, and olive oil until you have a thick paste.
Coat the chicken: Cut chicken thighs in half and add to the baking dish. Stir well to coat all pieces in the spice mixture.
Add remaining ingredients: Scatter mushrooms and sun-dried tomatoes over the chicken. Pour in chicken stock and give everything a gentle stir. Sprinkle fresh thyme on top.
First bake: Place in oven uncovered for 45 minutes.
Add cream: Remove from oven, pour in cream, and stir gently to combine.
Final bake: Return to oven for 5 more minutes until golden and bubbling.
Serve: Let rest for 5 minutes, then serve over hot mashed potatoes and garnish with fresh basil.

Notes

RECIPE NOTES & TIPS

Chicken cuts: Chicken thighs are much more forgiving than breasts and stay tender and juicy. If using breasts, check after 35 minutes to avoid overcooking.
Mushroom varieties: Any mushrooms work! Button, brown, portobello, or shiitake all taste fantastic.
Make it lighter: Substitute cream with milk or light cooking cream for a less rich version.
Storage: Keeps in fridge for 3 days. Reheat gently until piping hot throughout.
Freezing: Freeze portions for up to 3 months. Defrost completely before reheating.
Serving suggestions: Divine with mashed potatoes, but also lovely with rice, pasta, or crusty bread.