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Home » Dinner » Baked Chicken Thighs with Tomatoes and Mushrooms

Baked Chicken Thighs with Tomatoes and Mushrooms

Created: June 23, 2019 Updated: June 20, 2020 by lyuba 54 Comments

13.0K shares
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Wonderful chicken thighs dinner that is perfect for a week night or a weekend meal. It’s full of flavor and made with baked chicken thighs that were marinated and cooked in the mixture of olive oil, balsamic vinegar, garlic, lemon, and herbs. Mushrooms and cherry tomatoes are great as a side dish or topping. 

four baked chicken thighs in a cast iron skillet with tomatoes and mushrooms and brown napkin next to it

BAKED CHICKEN THIGHS

The aroma that will be filling the house while this chicken it in the oven, will be unbelievable! This chicken is made with a perfect combination of flavors for a juicy and flavorful dinner. It is so easy to make too and will take you about an hour for prep and bake.

Minimal effort and most of the time just goes into the baking. You can serve this chicken with a side of potatoes or veggies. I also added some feta cheese on top of the tomatoes and veggies after it was cooked. Feta was amazing with this dish.

You will need an oven-safe skillet or an oven proof baking dish. If you use a baking dish, you don’t have to alter any time or temperature. Time for baking would depend on the size of your chicken thighs. If you are using large and plumpy ones, you will have to give it a little more time to bake it all the way through.

horizontal image of four baked chicken thighs in a cast iron skillet with tomatoes and mushrooms

CAN I MAKE IT AHEAD OF TIME?

Yes, you can! It’s easy to combine the marinade/sauce with chicken and place it in the refrigerator for 4-6 hours. You can do it in the morning and just bake it for dinner time too. 

A few notes for making it ahead:

Do NOT prepare it ahead in a cast iron skillet but use a baking dish instead. 

Don’t add mushrooms and tomatoes until ready to make. Cut mushrooms and add cherry tomatoes into the pan right before baking, and bake it all together. 

Try not to let it sit in the sauce for longer than 10-12 hours because the sauce is quite acidic. 

top view of four chicken thighs in a skillet with mushrooms and cherry tomatoes

SERVINGS SUGGESTIONS

Rice is a wonderful side dish to serve with this baked chicken thighs. It will soak up the sauce and all the great flavors. For a lighter side, try using quinoa, farro, or couscous. 

Add some more roasted or pan seared vegetables on the side too. Green beans, asparagus, broccoli, cauliflower, and zucchini will all compliment this balsamic chicken.

MORE EASY CHICKEN DINNER RECIPES TO TRY:

Garlic Chicken

Mango Chicken

Ginger Peach Baked Chicken

Asian Baked Chicken Thighs

Baked Chicken Drumsticks

closer side view of chicken thighs with tomatoes and mushrooms in a skillet

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PIN THIS RECIPE

 

Roasted Chicken Thighs with Tomatoes and Mushrooms

Chicken thighs that were marinated and cooked in the mixture of olive oil, balsamic vinegar, garlic, lemon and herbs.
4.23 from 9 votes
Print Pin SaveSaved! Rate
Course: dinner, Main Course
Cuisine: American
Keyword: chicken thighs, mushrooms, tomatos
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 2
Calories: 983kcal

Ingredients

  • 1.5-2 lbs bone-in chicken thighs 4 pieces
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp lemon juice fresh preferably
  • 3 garlic cloves
  • 1 tsp thyme
  • salt
  • 1 cup cherry tomatoes or more if you wish
  • 1 cup cut mushrooms or more if you wish
  • 1 tbsp olive oil
  • salt

Instructions

  • Place the chicken thighs into a large mixing bowl. Add olive oil, balsamic vinegar, lemon juice, grated garlic, thyme and salt. Mix well so that the chicken is evenly coated. Marinate for about 20 minutes.
  • Preheat the oven to 425°. Rub an oven-safe skillet with some olive oil and place chicken thighs into the skillet, skin down. Pour the remaining marinade over the top.
  • Bake chicken in the oven for about 20 minutes. Mix the tomatoes and mushrooms with olive oil and some salt. Flip chicken thighs and add tomatoes and mushrooms. Bake for another 15-20 minutes. (Longer for bigger thighs.)
  • Set the oven to broil for about a minute to brown the top to golden. (Watch the chicken so it won't burn.)

Notes

Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 983kcal | Carbohydrates: 11g | Protein: 50g | Fat: 82g | Saturated Fat: 18g | Cholesterol: 283mg | Sodium: 239mg | Potassium: 944mg | Fiber: 1g | Sugar: 6g | Vitamin A: 637IU | Vitamin C: 27mg | Calcium: 39mg | Iron: 3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage of two images of top view baked chicken thighs in a skillet on top and side view on the bottom

Originally published on Will Cook For Smiles on February 23, 2014. Updated June 20, 2020. 

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

13.0K shares

Filed Under: Chicken, Dinner, Gluten Free, Healthy Dishes Tagged With: chicken, chicken thighs, dinner, healthy dinner, light

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Jenny says

    February 13, 2015 at 8:35 pm

    Wow, I just came across this on Pinterest. After browsing your other entries I think I’ll be trying many of them!

    Reply
    • lyuba says

      February 15, 2015 at 10:57 am

      I’m so glad you found me, Jenny! Welcome and I hope you like everything you make 🙂

      Reply
  2. Meredith says

    February 21, 2015 at 7:37 pm

    I made this tonight, and it was a big hit with my family. I did not have tomatoes on hand, so next time I will try it that way. A delicious meal for a cold winter night, paired with tricolor pearled couscous and broccoli. Thank you!

    Reply
    • lyuba says

      February 24, 2015 at 11:36 pm

      Sounds like a wonderful pairing! I’m so happy to hear that everyone liked it! Thank you, Meredith!

      Reply
  3. maria says

    May 22, 2015 at 2:22 pm

    I tried this last night and it was a HIT!!! And oh so easy!! . It is not spicy but has lots of flavors. I served it with jasmine rice and a Caesar salad. Also I didn’t have any cherry tomatoes but I did have roama tomatoes so I diced tomatoes about 1 cup.

    Reply
    • lyuba says

      May 23, 2015 at 7:30 pm

      I’m so happy you liked it, Maria! Thank you 🙂
      I love jasmine rice, I bet it was great!

      Reply
  4. Bre says

    November 10, 2016 at 2:47 pm

    Can you freeze this and cook at a later time?

    Reply
    • lyuba says

      November 16, 2016 at 7:30 pm

      Hi Bre,
      Do you meant the whole dish? It’s actually very simple to prep, only takes a few minutes. You can always mix the marinade and chicken in the morning and put it in the fridge to marinade, and then cook at night.
      I hope this helps!
      Thank you

      Reply
  5. R says

    November 15, 2017 at 8:02 pm

    This was flipping amazing. I used 5 thighs (because that’s what was in the package), but no other changes were needed. I also did it on the cook top…just because I wanted a one pot meal. I added some spinach, too. Amazing!! Everyone loved it!!

    Reply
    • lyuba says

      November 18, 2017 at 4:15 pm

      Awe, yay! I am so happy to hear that!! 😀

      Reply
  6. Patti says

    May 10, 2018 at 10:08 pm

    I’d love to use fresh thyme for this. How much would you recommend?

    Reply
    • lyuba says

      May 25, 2018 at 11:36 am

      Hi Patty!
      Fresh herbs awe always wonderful. I’d recommend starting with a couple of teaspoons. People have different tolerance to herb strength but you don’t want to overwhelm other flavors with thyme. I think a couple of teaspoons will be good. 🙂
      I hope you enjoy!

      Reply
  7. Kim Quinn says

    April 15, 2019 at 10:52 am

    Love your recipe! My issue is I have the thighs and mushrooms but no tomatoes. Could I mix sliced mushrooms with onion and broccoli slaw and nestyle it around the chicken when I turn it over or, remove chicken from pan a minute and lay the mushrooms and veg like a bed and replace the chicken skin side up? Trying to work with what is on hand. Thanks!💜

    Reply
  8. stephen j leitner says

    August 18, 2021 at 7:34 pm

    5 stars
    this has become a staple. two suggestions however. First, trim most of the easily removable visible fat from the thighs before marinating. Second, after the 20 minutes in the oven with just the thighs pour off most of the fat that accumulates before adding the tomatoes and mushrooms. More. fat melts after flipping the thighs and adding the mushrooms and tomatoes. Without these two steps I found everything to be swimming in melted chicken fat.

    Reply
  9. Cindi Runowski says

    October 13, 2021 at 8:40 pm

    5 stars
    Great results. Added Goat Herb & Garlic cheese as a topping. And cooked asparagus with the mushrooms and Roma tomatoes (it’s what I had).

    Reply
    • LyubaB says

      October 15, 2021 at 10:07 am

      That sounds amazing! I am so glad you liked it!

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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