Family-Style Balsamic Chicken and Mushroom Bake with Mashed Potatoes and Asparagus

This hearty crowd-pleaser is perfect for feeding the whole family or enjoying leftovers throughout the week. Tender chicken thighs are roasted on a bed of balsamic sautéed mushrooms, all smothered in a rich garlic cream sauce and topped with melted mozzarella. Served alongside creamy mashed potatoes and tender asparagus, this comfort food extravaganza is sure to become a new favorite.

With double the portions, this recipe is ideal for family dinners or meal prep. The combination of homestyle chicken, earthy mushrooms and creamy potatoes is elevated with a touch of balsamic vinegar and a cheesy, golden crust. It’s a complete meal that comes together in under an hour, making it perfect for busy weeknights.

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Ingredients

20 ounce Chicken ThighsView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Trim and discard woody bottom ends from asparagus. In a medium bowl, whisk together cream sauce base, stock concentrate, garlic powder and 3 TBSP water (6 TBSP for 8).
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot; mash with crème fraîche until smooth. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
3. While potatoes cook, pat chicken dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (For 8 servings, you may need to work in batches.) Remove from heat; transfer to a plate. Wipe out pan.
4. Melt 2 TBSP butter (4 TBSP for 8 servings) in pan used for chicken over medium-high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and tender, 3-4 minutes. Add vinegar and 1 tsp sugar (2 tsp for 8); cook, stirring, until vinegar is mostly reduced, 30-60 seconds.
5. Transfer mushrooms to an 8-by-8-inch baking dish; top with chicken (for 8 servings, divide mushrooms and chicken between two baking dishes). Pour cream sauce mixture over top to thoroughly coat. Arrange asparagus in bundles around chicken; sprinkle everything with mozzarella. Season with salt and pepper. Bake on top rack until asparagus is tender and cheese is melted and lightly browned, 10-12 minutes. (Bake on top and middle racks for 8.)
6. Serve mashed potatoes and chicken and mushroom bake family style or divide between plates. Plate it up: Divide mashed potatoes between plates and top with chicken and mushrooms. Top chicken with any remaining sauce from baking dish. Serve with asparagus on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be substituted. Adjust cooking time as needed, as breasts may cook faster.

Can I make this dish ahead of time?

You can prepare the mashed potatoes and mushroom-chicken mixture up to a day in advance. Assemble and bake just before serving.

What can I use instead of crème fraîche?

Sour cream or Greek yogurt can be used as a substitute, though the texture may be slightly different.