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Baked Garlic Mushroom Chicken

Baked Garlic Mushroom Chicken

Author Jenny Castaneda - Paleo Foodie Kitchen


PREP TIME: 15 mins

COOK TIME: 20 mins TOTAL TIME: 35 mins


  • 1½ lbs chicken thighs, skin removed
  • 8 oz of mushrooms (white or cremini), sliced
  • 1 cup chicken broth or bone broth
  • 8-10 large garlic cloves, peeled and smashed
  • 2 tbsp ghee
  • ¼ tsp onion powder
  • ¼ tsp ground dried sage
  • ⅛ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp salt


  1. Preheat oven to 375F.
  2. In a pan on high heat, add 1 tbsp of ghee and sear the chicken thighs for 2 minutes on each side. Remove from pan and set aside.
  3. In the same pan, add the other 1 tbsp of ghee and garlic and saute for a minute or until fragrant.
  4. Add the sliced mushrooms and broth then stir and simmer for 1-2 minutes. Turn off heat.
  5. Return the seared chicken thighs to the pan and make sure to distribute the mushrooms evenly around the chicken. Place the entire pan in the oven.
  6. Bake it for 15 minutes or until the chicken is no longer pink inside.
  7. To make the garlic mushroom sauce, separate the liquid, garlic and half of the mushrooms from the chicken and place it in a blender. Pulse until it turns into the consistency of gravy.
  8. Spoon it over the chicken and enjoy!