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Chicken with Creamy Mushroom Sauce

Tender, juicy baked chicken is smothered in a savory creamy sauce made with Pioneer® Roasted Chicken Gravy, thinly sliced mushrooms, onion, garlic, dry white wine and heavy cream.
Cook Time 30 minutes
Servings 20


  • 1 qt. Pioneer® Roasted Chicken Gravy Mix (94545), prepared
  • 20 Chicken thighs, boneless and skinless
  • ¼ cup Vegetable oil
  • 1 lb. Mushrooms, thinly sliced
  • ¼ cup Onion, minced
  • 2 Tbsp. Garlic, minced
  • 1 cup Dry white wine
  • ¼ cup Butter
  • 3 Tbsp. Thyme leaves, fresh
  • ½ cup Heavy cream


  • Preheat convection oven to 350℉.
  • Prepare Pioneer® Roasted Chicken Gravy Mix according to package instructions. Reserve 3 quarts of the gravy for another use and set 1 remaining quart aside.
  • Cut each piece of chicken in half, then lightly brush with some of the vegetable oil. Season with salt and black pepper.
  • Place chicken thighs on a parchment-lined sheet pan and bake in the oven for 20–25 minutes, until they reach an internal temperature of 165℉.
  • Add the remaining vegetable oil to a large sauté pan and cook the mushrooms over high heat until golden brown.
  • Add the onion and cook for 5 minutes over medium heat. Then, add the garlic and cook for 1 minute. Add white wine and reduce the liquid by half.
  • Add the butter and thyme leaves to the pan and simmer for 5 minutes.
  • Add the reserved 1 quart of gravy and stir to combine. Remove from heat.
  • Add the heavy cream to the mushroom sauce and stir to combine. Serve the sauce over the cooked chicken and serve any extra sauce on the side.


Substitute Products:
  • Pioneer® Chicken Gravy Mix (94560)
  • Pioneer® Low Sodium Roasted-Chicken Gravy Mix made with Whole Grains (212645)
  • Conestoga® Low Sodium Poultry Gravy Mix (99488)