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Easy One Pan Golden Mushroom Chicken
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5 from 1 vote

Garlic Golden Mushroom Chicken

An easy one pan chicken dish with a golden mushroom sauce.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 3
Author Sharee


  • 5 chicken thighs (I use chicken thighs with bone and skin on)
  • 1 to 2 tablespoons olive oil
  • Marinade:
  • 5 large garlic cloves finely chopped
  • 1/2 cup dry sherry
  • 3 sprigs of fresh thyme (chopped)
  • Salt
  • Pepper
  • Sauce:
  • One 10.5 ounce can of golden mushroom soup
  • 1/4 cup dry white wine
  • 1/4 cup dry sherry
  • 1/2 cup chicken broth
  • 4 large garlic cloves finely chopped
  • 8 sprigs of fresh thyme (chopped)
  • 16 ounce container of whole baby bella mushrooms
  • Salt
  • Pepper


  • First marinade the chicken. Pierce a few holes in the meat with a fork to help the marinade penetrate through. Salt and pepper both sides of each chicken piece. Then add the marinade ingredients (which is the 1/2 cup of sherry, 3 sprigs of thyme, and 5 garlic cloves) in a Ziploc storage bag. Add the chicken to the bag of marinade and let the chicken marinate in the refrigerator for 2 to 8 hours. (I usually let my chicken marinate overnight for more flavor.)
  • When ready to cook your chicken, preheat oven to 375 degrees.
  • Mix together these sauce ingredients only: golden mushroom soup, wine, sherry, and chicken broth. Set aside.
  • While waiting for the oven to preheat, remove the chicken from marinade and start the process of browning your chicken.
  • Salt and pepper the chicken again at the time if desired.
  • Then let the chicken sit for a few minutes.
  • Get an oven safe pan hot using medium high heat using the stove top.
  • Once the pan is hot, add a few drizzles of olive oil to the pan.
  • Now add the chicken to the pan.
  • Brown the chicken on both sides for about 3 minutes or until the chicken is a nice golden brown.
  • Remove the chicken from the pan. Remove excess grease from the pan, leaving only a small amount of oil in the pan to brown the garlic (estimating about a few teaspoons or drizzles of oil).
  • Turn the heat off on the stove top. Add the garlic and additional thyme leaves to the pan and let it cook for only a few seconds until the garlic gets soft.
  • Add the soup mixture to the pan. Then add the chicken back to the pan. Place the whole mushrooms in the open spaces of the pan.
  • Bake uncovered for about 40 minutes or until the internal temperature of the chicken reaches 165 degrees.


Cooking Tips:
I save time by just adding the mushrooms whole. But slice the mushrooms if you like. But remember this will add to your preparation time.