Creamy Mushroom Chicken with Roasted Carrots
Indulge in a hearty meal featuring bone-in chicken simmered in rich cream of mushroom soup, perfectly complemented by tender roasted carrots. This one-pot wonder is an ideal dish for cozy dinners, uniting comforting flavors with simple preparation. Elevate your weeknight cooking with this satisfying recipe that brings warmth and flavor to the table.
ingredients
- 4 bone-in chicken thighs
- 1 can (10.5 oz) cream of mushroom soup
- 4 medium carrots, peeled and sliced
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large oven-safe skillet, heat the olive oil over medium-high heat.
- 3.
Season the chicken thighs with garlic powder, onion powder, salt, and pepper.
- 4.
Sear the chicken thighs in the skillet for about 5 minutes on each side until golden brown.
- 5.
Remove the chicken and set aside. In the same skillet, add the sliced carrots, stirring to coat with the drippings.
- 6.
Return the chicken to the skillet and pour the cream of mushroom soup over the top.
- 7.
Add the chicken broth, ensuring the soup is evenly distributed.
- 8.
Bring the mixture to a simmer, then cover the skillet with a lid or foil.
- 9.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
- 10.
Remove from the oven, garnish with fresh parsley if desired, and serve warm.
