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Best Ever Chicken

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This really is the best ever chicken recipe. No, seriously. Your family will ask for this chicken all the time, and you will make it because it’s so easy and costs less than 7 dollars to make!

This is the best chicken recipe you'll ever make, it'll be an instant staple in your dinner routine

We are excited to welcome Tawra Kellam from Living on a Dime today. We love everything about their blog!

What You Need To Make The Best Ever Chicken:
this hearty, creamy chicken recipe is one of the best chicken recipes we've ever tried

  • 6-8 pieces chicken, floured and placed in 9×13 pan
  • 2 cups hot water
  • 1 tsp. (or 2 cubes) chicken bouillon
  • 1 bay leaf
  • Onion salt to taste
  • Mushrooms (just basic everyday mushrooms)
  • 1/4 tsp. thyme
  • 3/4 cup heavy cream
best ever chicken and mushrooms recipe

How To Make The Best Ever Chicken:

Dissolve bouillon in water and add the bay leaf, onion salt and mushrooms. Pour over chicken. Cover and bake at 350° for 2 hours. Fifteen minutes before it is done, add thyme and cream and finish baking uncovered.

best chicken ever

Best Ever Chicken

This creamy chicken and mushrooms recipe is the best chicken recipe ever! Your family will ask for it again and again for dinner.
4.34 from 210 votes
Print Pin Rate
Course: Dinner (And Also Second Dinner If You're a Hobbitses)
Cuisine: American
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6
Author: Jamie

Ingredients

  • 6-8 pieces chicken floured and placed in 9×13 pan
  • 2 cups hot water
  • 1 tsp. or 2 cubes chicken bouillon
  • 1 bay leaf
  • Onion salt to taste
  • Mushrooms just basic everyday mushrooms
  • ¼ tsp. thyme
  • ¾ cup heavy cream

Instructions

  • Dissolve bouillon in water and add the bay leaf, onion salt and mushrooms. Pour over chicken. Cover and bake at 350° for 2 hours.
Tried this recipe?Mention @totallythebomb or tag #totallythebomb!

Looking for more amazing chicken recipes? Check out these Chicken Sausage Spaghetti Cups!

Chicken Sausage spaghetti cups

Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit Living On A Dime.

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44 Comments

  1. The instructions ” Fifteen minutes before it is done, add thyme and cream and finish baking uncovered.” are not included on print version

  2. 5 stars
    Delicious! I like my food highly seasoned. I added garlic and onion powder. Falls off the bone. Somewhat like smothered chicken. 5 Stars

  3. This recipe could have been written better (more detail) However it is a really good base recipe for those who know how to cook. I added some carrots and celery and in the end added 1 tbls flour to the heavy cream along with 1/2 tsp of Kitchen Bouquet for flavor and color and this was excellent. I will make again. Thank You.

    1. Sooooo …. you really didn’t make this recipe.

  4. What did I do wrong I floured my chicken and I put cream and thyme the last 15 minutes of cooking and my sauce didn’t thicken or brown

  5. Other than the gravy being a little “runny”, we thought it was great!

  6. 1 star
    I’m not sure what happened but it did not turnout well for me. The chicken was moist but the sauce was very runny and lacked flavor.

  7. Just wondering if I have missed something. What do you do with the 3/4 cup of heavy cream and the 1/4 tsp. of thyme?

  8. Could you use something lighter than heavy cream? We are on a low fat plan.

  9. 4 stars
    I don’t mean no harm, but if you thought this recipe did not work, you can’t cook. The only changes I did was use chicken broth, I added sweet onions, and season my chicken with season salt and floured it. Poured the hot broth with onions and mushrooms on top of the floured chicken and your gravy will thicken. It reminds me of smothered chicken and gravy. My family LOVE it! and will definitly make again. I did omit the thyme, cause I did not think it needed.

  10. Incomplete instructions. I don’t see what you do with the cream or when to add the thyme..

  11. Terrible. Sauce was watery and did not combine or thicken. Chicken was basically poached and had zero flavour as did the mushrooms. Floured the chicken and added the extra (completely unnecessary) liquid 15 minutes before 2 hour time was up as recipe instructs. Will not make again.

  12. I’m glad I read the comments. These directions are not very complete. I’ll try this, and I think I’ll be adding the rice as suggested in these comments. Thank you!

  13. Looks like it’s on a bed of pasta or rice…what is it?

  14. It said under the picture to add the heavy cream and thyme the last 15 minutes of cooking uncovered.

  15. This sounds delicious. I think I missed what to do with the 3/4 cup heavy cream, did I?

  16. Sooooooo, what do you do with the heavy cream? Add it to all the other ingredients? Directions don’t say.

    1. If you people would read the recipe it’s very clear step by step when to add cream and thyme.

  17. The chicken was very good, but the sauce was thin and watery. The picture showed the chicken in a brown sauce,mine was thin and white. Will not make it again.

    1. Did you forget the flour? I did, which I am sure is why it came out like this for me.

    1. Why is there no answer to the above question on adding the cream??

      1. If you re read the recipe it says that you add the cream and thyme 15 mins before it’s done……if you bake for 2 hours then you add the cream and thyme at the 1 hour 45 minute mark

      2. I think you’re getting so many questions about the cream and thyme is that it DOESN’T say anywhere when they should be added.
        I did see your answer though and will be adding in the last 15.
        Thank you

    2. It says 15 minutes before it’s done to add the thyme and cream

  18. Put 2 cups of brown rice in the dish first, then the chicken, add 4 cups of water instead of two cups with the bouillon, cover and bake–yum

  19. The chicken recipe looks yummy. However I hate the skin on chicken. Erk!!! Could I use chicken breasts instead? Because they don’t have skin, by what time should I reduce the cooking time in the oven, so they don’t dry out?? Gabrielle from Sydney, Australia.

    1. Use breasts, thighs, legs–just skin the pieces before dredging with the flour

  20. Why so much water? This is not creamy it’s mushy sloppy
    Really not even 1 star

  21. Can this be done in a crockpot? I am getting ready to start baseball season and have three kids signed up..looking for new ideas 🙂

  22. 5 stars
    Can I just tell you that I took a snapshot of this recipe switched phones, lost this greatness, and I just spent my entire day desperately searching for it! MY HUSBAND LOVED IT, MY CHILDREN LOVED IT, AND IT PAIRS WELL WITH STUFFING AND A VEGGIE. ITS ALMOST LIKE A JUICY, MOIST, TURKEY AND GRAVY… AND LOOK HOW REDICULOUSLY EASY IT IS! I LITERALLY THREW CHICKEN BREASTS IN THE CASSEROLE DISH, SET THE TIMER FOR 2 HOURS AND HAD A FANTASTIC MEAL WITH PLENTY OF LEFTOVERS! GREAT FOR BSY MOMS! I AM SOOO HAPPY NOW THAT I CAN MAKE THIS FOR DINNER THIS WEEK! THANK YOU A GAZILLION TIMES!
    ANDREA

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