Description
chicken thighs with cream of mushroom soup
Ingredients
- Chicken Thighs: Bone-in or boneless, skin-on or skinless, depending on preference.
- Cream of Mushroom Soup: Store-bought or homemade for a richer flavor.
- Seasonings: Salt, pepper, garlic powder, and fresh herbs (thyme or rosemary).
- Vegetable or Olive Oil: For sautéing (if using skillet method).
- Optional Vegetables: Mushrooms, spinach, carrots, or peas to enhance nutrition.
Instructions
- Choose Cooking Method: Decide between baking, skillet, or slow cooking.
- Baking: Preheat oven to 375°F (190°C), season chicken, place in a baking dish, and cover with soup. Bake for 45 minutes to an hour.
- Skillet: Sear thighs in olive oil for 5-7 minutes, add soup, cover, and simmer for 30 minutes.
- Slow Cooker: Place seasoned thighs in the slow cooker, cover with soup, and cook on low for 6-8 hours.
- Serve: Pair with side dishes like mashed potatoes, rice, or roasted vegetables for a complete meal.
Notes
Variations
- Gluten-Free: Use gluten-free soup or make your own.
- Different Soups: Substitute cream of mushroom with cream of chicken or cream of celery.
- Spicy: Add cayenne pepper or red pepper flakes for heat.
- Add Vegetables: Incorporate fresh vegetables for added flavor and nutrition.
Nutritional Benefits
- Protein: Chicken thighs are a great source of lean protein.
- Iron: Essential for red blood cell production.
- Zinc: Supports immune function and wound healing.
Storing and Reheating Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months in a freezer-safe container.
- Reheating:
- Oven: Reheat at 350°F (175°C) for 15-20 minutes.
- Microwave: Heat individual servings for 2-3 minutes.
FAQs
- Can I use chicken breasts instead of thighs? Yes, but adjust cooking time to prevent dryness.
- What side dishes pair well? Mashed potatoes, rice, roasted vegetables, or steamed greens.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (varies by cooking method)