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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."
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1 h servings 575 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Read all reviews 238
  1. 330 Ratings

Most helpful positive review

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 R...

Most helpful critical review

Skin on or off the chicken??????????????

Most helpful
Most positive
Least positive

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 R...

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 t...

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 was searching for an easy and tasty dish using chicken thighs, and I was very pleased with this recipe. I recommend removing the skin from the thighs as the crumbs will stick better. I used ...

This was really good! Everyone liked it. The only thing I did differently was to add some onion soup mix (dry) to the bread crumbs to punch up the flavor. YUM!

This recipe is simple and delicious. To the mushroom soup, I added garlic powder along with the onion powder. I also added some Mrs. Dash because I didn't have any dried parsley. I seasoned ...

Incredibly yummy comfort food recipe, very easy and minimal work - great for busy weekdays when you just want to throw something in the oven and relax after coming home. I usually put on the ric...

After reading all the reviews I decided to try it. I used unseasoned bread crumbs but added a tiny bit of parmesan cheese to the crumbs. I used boneless thighs. It was so easy! My 12 year old...

I doubled this recipe so we could have left overs. Good thing since it was a big hit. I removed the skin from my thighs to cut back on the greasiness. I added about 1/4 cup sour cream to the sou...

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