Creamy Baked Chicken with Mushrooms and Green Peppers
A simple baked chicken dish with mushrooms, green peppers, and a creamy sauce.
Ingredients
For the Chicken
- 6-8 chicken drumsticks or thighs (bone-in, skin-on)
- 2 tablespoon olive oil or butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or parsley
For the Sauce
- 1 ½ cups sliced mushrooms
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup chicken broth
- ½ cup heavy cream
- 1 teaspoon Dijon mustard optional, for depth of flavor
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken with salt, black pepper, garlic powder, onion powder, and dried thyme or parsley.
- Heat olive oil or butter in a large oven-safe skillet over medium heat. Add the chicken and sear until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add mushrooms, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened.
- Stir in cream of mushroom soup, chicken broth, heavy cream, and Dijon mustard. Mix well.
- Return the chicken to the skillet, nestling it into the sauce. Cover with a lid or foil and bake for 30-35 minutes, or until the chicken is cooked through.
- Serve hot with rice, pasta, or bread.
Notes
For extra flavor, you can add grated Parmesan cheese to the sauce before baking.