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.


1. 1 qt. Pioneer® Roasted Chicken Gravy Mix (94545), prepared
2. 20 Chicken thighs, boneless and skinless
3. ¼ cup Vegetable oil
4. 1 lb. Mushrooms, thinly sliced
5. ¼ cup Onion, minced
6. 2 Tbsp. Garlic, minced
7. 1 cup Dry white wine
8. ¼ cup Butter
9. 3 Tbsp. Thyme leaves, fresh
10. ½ cup Heavy cream


1. Preheat convection oven to 350°F.
2. 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.
3. Cut each piece of chicken in half, then lightly brush with some of the vegetable oil. Season with salt and black pepper.
4. 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.
5. 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.
6. Add the remaining vegetable oil to a large Sauté pan and cook the mushrooms over high heat until golden brown.
7. Add the reserved 1 quart of gravy and stir to combine. Remove from heat.
8. 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.


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