Description
A comforting one-pot dish featuring juicy chicken thighs in a creamy mushroom sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 pieces Chicken Thighs (Bone-in, skin-on)
- 2 tablespoons Olive Oil
- To taste Salt and Pepper
- 1 can Cream of Mushroom Soup
- 1 packet Onion Soup Mix
- 1 cup Water
- 1 tablespoon Fresh Parsley
Instructions
- Warm the olive oil in a Dutch oven or skillet over medium heat until shimmering.
- Season the chicken thighs with salt and pepper and place skin-side down in the hot oil. Sear for 5-7 minutes until golden brown, then flip and sear for another 5 minutes.
- Remove the chicken from the pot and set aside.
- Add the onion soup mix and water into the same pot, scraping the bottom for flavor.
- Stir in the cream of mushroom soup until smooth and bring to a simmer.
- Return the chicken to the pot, skin-side up, and let simmer for 30-40 minutes until cooked through.
- Sprinkle with fresh parsley and serve hot.
Notes
For best flavor, always taste and adjust seasoning throughout the cooking process. You can marinate the chicken in seasoning overnight for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg