Zutaten für Baked Mushroom Chicken Thighs
- 4 boneless, skinless chicken thighs
- Condensed Cream Of Mushroom Soup
- 1/2 cup milk
- Dried Parsley
- 1 teaspoon onion powder
- Dry Breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon cornstarch
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Zubereitung von Baked Mushroom Chicken Thighs
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 10.75 oz (1 can) condensed cream of mushroom soup, 1/2 cup milk, 1 tablespoon dried parsley, and 1 teaspoon onion powder. Mix well.
- Place 1 1/2 cups breadcrumbs in a shallow dish.
- Dip 4 boneless, skinless chicken thighs into the soup mixture, then dredge in the breadcrumbs, ensuring they are fully coated. Place the coated chicken thighs in a lightly greased 9x13 inch baking dish.
- Drizzle 2 tablespoons melted butter over the chicken thighs.
- Bake for 45 minutes, or until the chicken is nicely browned and the internal temperature reaches 165°F (74°C).
- Meanwhile, in a small saucepan over low heat, combine the remaining soup mixture (approximately 1/4 cup).
- Whisk in 1 tablespoon cornstarch until smooth. Cook, stirring constantly, until the sauce has thickened, about 2-3 minutes.
- Serve the baked chicken thighs drizzled with the creamy mushroom sauce.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
11g
Fat
74g
Carbs
9g
