Ingredients
- Chicken thighs (bone-in, skin-on): 6
- Onion soup mix: 1 packet (approx. 2 oz)
- Cream of mushroom soup: 1 can (10.75 oz)
- Milk: 1/2 cup
- Dried thyme: 1 teaspoon
- Olive oil: 1 tablespoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
- Step 2: In a medium bowl, combine the cream of mushroom soup, milk, onion soup mix, thyme, salt and pepper. Whisk until smooth and well combined.
- Step 3: Arrange the chicken thighs in the prepared baking dish.
- Step 4: Pour the soup mixture evenly over the chicken thighs, ensuring each piece is coated.
- Step 5: Bake uncovered for 50-60 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or the whole dish in a 350°F (175°C) oven until warmed through.
- Serve over a bed of fluffy rice or creamy mashed potatoes to soak up all that delicious sauce.
- For extra crispy skin, broil the chicken for the last 5 minutes of cooking, keeping a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American