Baked Mushroom Thighs

Baked Mushroom Thighs


"Chicken thighs dipped in a creamy mushroom mixture and bread crumbs, then baked until nicely browned. I like to serve this with mashed potatoes or buttered rice, with broccoli as a side dish."

Ingredients 1 h {{adjustedServings}} servings 575 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
  3. Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
  4. Meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch. Cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce when chicken is done.
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Reviews 220

  1. 306 Ratings


This chicken was delicious! The golden brown crust was crunchy and sealed the juices into the chicken. I prepared this using 10 chicken legs, which I first seasoned with Fiesta brand Chicken Rub (available in Texas). Because of cross-contamination concerns with the raw chicken, I changed the method of preparation. In a shallow bowl, I mixed the 1 cup of dry bread crumbs, the ½ tsp of onion powder, and the 1 tsp of dried parsley. In a separate bowl, I added ½ can of the mushroom soup only. I rolled my seasoned chicken into the mushroom soup then rolled into the dry crumb mix. This allowed the crumb mixture to adhere to the chicken resulting in a delicious crust. I drizzled with the 2 TBLs of melted butter, and baked as instructed. I used the other ½ can of the mushroom soup and a ½ can of milk to make gravy, which we served over white rice. My husband loved this meal! Thank you Doris!


My husband and I loved this dish! I used boneless and skinless chicken thighs. I also added fresh cracked pepper, garlic powder, and paprika. As for the concern of using the soup mixture after the raw chicken had been in it, I set aside about 1 1/2 cups before dipping the chicken. We will be having this again!


Great recipe! Here's what I did: I took 1/4c can mushroom soup and a cup of milk and whisked them together. I also added garlic salt for flavor. I trimmed the fat off the chicken thighs (which I think are better than chicken breast b/c the bone holds in all the flavor). In a separate bowl I mixed a packet of onion soup mix and a 3/4c breadcrumbs. Dipped the thighs in the soup mix then rolled it in the dry mix. I placed them on a wire rack over a pan and sprayed it with spray butter. Cooked it at 375 for 45 mins. Was cooked perfectly. I took the remaining soup, whisked in a cup of milk (added more garlic salt to taste), and about 2 tsp of cornstarch. I did everything to taste/look. I cooked rice and some steamed asparagus with it. Great meal no leftovers!