Perfect Chicken

First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch, which is a thickener, I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering :) The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper!

Let me start out by saying I did NOT change this recipe! I did make a lot more because I started out with 36 chicken thighs cut up and therefore adjusted all the other ingredients accordingly! I was forced to slightly change the cooking method because of my needs so I followed the recipe exactly except I didn't add the cream until much later. I made everything according to the recipe (excluding the cream)a day ahead of time. Then today I put the chicken with its sauce in my 6-liter slow cooker on "keep warm" which gets it very hot. About 10 minutes before we were to eat, I added the cream (and a bit of sour cream - oops! That is a little change) For my large crowd this was PERFECT chicken! There was some leftover and everyone was asking if they could take it home which is always what I hope for - no leftovers at all! Thanks Faith! A perfect recipe for me!

Very tasty. Dredging the chicken in cornstarch is a great idea. I've always used flour in the past but the cornstarch gave it a crispy lightness that is very appealing.

Wow! The flavors together are delicious! Only substitutions I made were chicken breasts (thin cut) to thighs and half and half instead of heavy cream. Will definitely make again and again!

This recipe was delicious! One of my daughter's, who is not a chicken fan, loved it. The only thing is the sauce didn't get thick at all for me. So I just poured it over the chicken as it was and let it bubble in the oven. Will definately make this again.

My kids totally loved this dish and are requesting it again. I steamed up some french green beans and placed them over a bed of steamed rice. I used boneless chicken breasts instead of thighs. After taking the chicken out of the oven. I sliced it up and then topped with the sauce. I will definitely repeat this mean and next time try some different mushrooms and a larger quantity than called for in the directions.

This tasted fine, but was pretty labor intensive. Because of the effort involved, I probably won't make it again.

I usually reserve a 5-star rating for those times I hear things like "Wow! This is incredible!" Or "definitely make this again!". Those are exactly what I heard. This was delicious and while it did take some time to prepare, it was well worth it. I followed recipe exactly with one minor change - 3/4 tsp of Rosemary because I am always afraid it will be too strong. That was NOT a problem. What I like is that while each step is boiling/simmering, I could prepare for the next step. I started cooking the chicken when I put in the mushrooms. That timing worked out perfectly so that the sauce was ready at the same time as the chicken; probably because I used bone-in, skin-on thighs (oops). I too had a problem with sauce thickness. Maybe I'll toss a little cornstarch in after the first few minutes next time and there will be many next times! Thank you Faith!

Made his for my wife on Mother's Day. I'm not much around the kitchen, recipe was spot on. Chicken and sauce came out great.

This was so good. We try a variety of chicken recipes because I have a daughter who only eats chicken and fish. It was nice to find a recipe that was really good!

Amazing! I used Baby Bella mushrooms because I sub that in every recipe. Then I sautéed the mushrooms and onions first to add depth of flavor. For the most part I followed the rest of the sauce recipe as written. Instead of chicken thighs I pan fried butterflied chicken breasts, drained the grease and then dumped the sauce over the chicken to simmer together for the last 5-10 minutes. Paired it with roasted cabbage quarters and rosemary potatoes to garner the reviews of “gourmet” and “10 out of 10” from the family. As a bonus, it was one the most enjoyable meals to cook as well!

I made this tonight - a double recipe and it was simply amazing! I didnt sub anything and I will be making this as a regular item . Thanks for the excellent recipe! Cannot have enough great chicken recipes!

First time using capers.....interesting flavor with rest of these ingredients!! This recipe is a keeper!!

This chicken dish is soo good! I actually double the chicken and add extra mushrooms. Very tender and the flavors are amazing.

This dish was very nice! I loved the way the chicken crisped up with the cornstarch....a new method definitely. The ingredients all complimented one another very nicely. I would suggest cutting back a tad on the lemon juice. I made this recipe exactly as it was suggested and IMHO, the lemon amount was too much (capers add tartness on top of the lemon). I served the chicken with mushroom risotto and roasted asparagus and carrots. I will make again, only I will try over pasta (as the sauce doesn't thicken too much). I would suggest cutting the lemon by 1/4 and sticking to the other measurements exactly. Otherwise, I would recommend adding mascarpone. Thank you for sharing this lovely dish with us!

Yay! I had ALL the ingredients for this recipe! Although the prep time was a lot longer than 10 minutes, this dish was superb!! I ended up using more onions and fresh mushrooms because we really like them, and made sushi rice and fresh brussel sprouts that complimented the dish. A keeper! :)

My family love this! I did make a few changes though. I didn't have capers and I omitted the sage as I don't like the taste of sage. Instead of Heavy cream, I used my Granny's old stand by 1 block of Philly cream cheese and it worked out perfect. I baked the chicken 1/2 way first and then poured the sauce over it and baked it 20 more minutes. We loved it and I will definitely be making it again, this time with the capers!

Excellent!

I added some Parmesan to this (about 1/3 cup) but it wasn't necessary. Used cremini mushrooms. My lemon was small so I used all the juice... Not a good idea! The capers gave it a slightly odd taste. Been trying to find a recipe that makes me like capers, but it's not working. A good recipe, so I'll try it without capers and a just a teaspoon or two of lemon juice.

This recipe was really good, but. Little bland for me so I added extra rosemary, garlic and pepper to it the second time. Delicious!!! The only drawback is it doesn't thicken esily

I have made this a ton of times, and I love it! I usually double the recipe, and it is some work frying up the chicken, but it's worth it!

Served this tonight and everyone agreed~It IS Perfect Chicken! I didn't have fresh lemon so I used about 2 teaspoons of lemon juice and am glad I didn't add any more. It was just right. I also cut the heavy cream back to 1/2 cup and it thickened up quite nicely in the oven. Thank You for the Wonderful recipe, Faith!

I made this for mothers day for my mom (i am 16). i followed the recipe to the tee and it turned out amazing. She really loved it. The cooking and the prep times were spot on. The only thing i will say, and the reason i didn't give it 5 stars, is that although it said it would make 4 servings, it made less than that. It may be worth doubling the recipe. Otherwise it was really good and i will definitely make it again!

Delicious beyond words! i had all the ingredients , although I had chicken thighs with the bone in, took the skin off though. Followed the recipe exactly, I used fresh rosemary since I had it and half and half instead of cream. It was so good we couldn't believe it was just chicken. Will definitely make again, and will use this sauce for other types of poultry.

This was great although I think next time I will use chicken breasts as the sauce was more than needed for four chicken thighs. I also had difficulty getting the sauce to thicken but the flavour was excellent.

This was a hit! Loved it.

I did enjoy this dish, but the sauce took quite a long time to make and although it was good, after all that time i expected something more stellar. i think all the time spent making the sauce raised my expectations.

This recipe was true to its name! I did not change the recipe except to use breasts instead of thighs and it turned out great. The combination of ingredients and the simmering down to a rich, creamy sauce was very tasty with a lot of complex flavors. Got rave reviews from some usually critical eaters. Had no problem getting a thick sauce so not sure what the other reviewers are saying, but it does take about 45 minutes to boil it all down. But well worth the time investment - allowed me to make my side dishes.

I liked this but didn't love it and, quite honestly, don't think the result is worth the time. I probably won't make this again.

I used chicken breasts instead of thighs and tempura batter in place of cornstarch because that's what I had on hand. I also omitted the capers because I hate them and tripled the mushrooms (I used crimini). Turnout was awesome... I literally licked my plate clean because I loved the sauce. If you're not getting a thick enough sauce, you're not letting it reduce enough. I even walked away a little to long after adding the mushrooms, so I needed to add more chicken stock. It's worth the wait. I'll make it again for sure.

This was okay but I will not make it again. Too much effort for too little taste.

All I can say this was excellent. Can't wait to serve it to company. Good job Faith.

I love this recipe! I add in some extra cornstarch dissolved in water along with the cream. I had a hard time finding boneless thighs, so I used breast tenderloins, which worked wonderfully. I think I'll be making this again and again!

Tasty and outside my norm! I normally don't make baked meat dishes with this many ingredients, but this came out pretty well. I omitted the wine (didn't have any :)) and used a schooch too much lemon juice. Was also my first time working with capers; they add significant texture to dishes. I'll need to adjust the ingredients next time, but another surprise delight this was!

Made this just as directed, and it turned out great.

Loved it. Great flavors

This is a wonderful recipe!! The sauce was fabulous. I will make it again separately. I had homemade chicken stock that probably enhanced the flavors. I used extra onions and garlic and also added kalamata olives.

This recipes is delicious!!!

Had this for dinner last night and very tasty! Followed recipe to the "T" and would highly recommend it. Plus it is GF!

SO good.. although I made it with half-and-half and I'm not sure if that's why it curdled when I added the lemon juice or not, but it made the sauce look a bit grainy. The flavor was still excellent though, so I'm giving it five stars. Will make again, and probably add the lemon juice and capers before the cream next time.

Very good! I baked it covered and longer than required, for an hour. The chicken was very tender. Served over brown rice.

This is a little time intensive but WAAAAY better than just throwing a can of cream of mushroom soup. I used chicken breasts instead of thighs and it worked equally well. Excellent combination of ingredients and just plain white mushrooms work perfectly.

I did leave out the mushrooms , only because my loving husband does not like them. It was delicious!

I wanted to try something different with my chicken thighs and this recipe was the right choice. I took my time as the recipe said and the sauce came out delicious. I used boneless skinless fillets as I did not have thighs. The dish was amazing. Thanks for sharing.

Yummy. Didn't have white whine, so I used sherry. Didn't have heavy cream, so I used almond milk. Neither one ideal, but delish. It became Chicken Marsala. LOL.

The whole family loves it

This sauce is amazing!! I left out the capers.

Pretty darn good. Followed recipe with the exception of omitting the capers and laying asparagus on bottom of casserole dish and on the top of the fried chicken thighs before placing in the oven.

I made this using pheasant breast and it is an elegant dish. The corn starch creates a light golden crust; the sauce makes the dish! I LIGHTLY seasoned the pheasant breast (season salt & white pepper)and pounded out to an even thickness. Pan fried until cooked through. Did not put in the oven. I used shallots in place of the onion and thinly sliced oyster mushrooms. Cooking the shallots and garlic first in butter until tender (not browning) and then preceded with the sauce directions. Make sure to use the Non-Pareil Capers in a vinegar brine for a delicate flavor, drained well. Using my homemade broth, the sauce was not salty. I would recommend using a low sodium broth.

Made it exactly as recipe except I sauteed onions and garlic in a little olive oil for a few minutes, before adding the chicken broth. I wasn't too sure about the cornstarch on the chicken but am now a believer. Perfectly crispy with a wonderful golden brown color. The sauce was perfection. served over basmati rice with fresh steamed broccoli crowns. Make sure to drizzle a little sauce on the broccoli. It was perfect. Another point in favor; there is no added salt , didn't miss it at all. Capers, lemon and cream! What's not to love? Thanks for a great recipe.

Left with very little sauce at the end. So I ended up adding a can of mushroom gravy. But then it was really good because of the concentrated flavor from the multiple steps of reducing liquids.

Very good. We used extra mushrooms.

Very clear directions, yummy results. Great recipe for chicken thighs.

My whole family loved this. I did change the spices only to accomadate what i had on hand but the sauce was wonderful. This made chicken taste really good.

Since I am an inexperienced cook, I kept to the recipe exactly. I made it two nights in a row...….the first night for my husband who is a sharp critic....(HE LOVED IT!!!). He was a very good sport as he played the role of guinea pig for the next night when I served it to 5 others and they also loved it. GO FOR IT AND ENJOY!

This was so yummy! I have to make a double batch so we can have leftovers. Only one adjustment, I omitted the sage because I didn’t have any on hand.

Oh ya! This is goooooood. Definitely company-worthy. It takes time, but the melding of flavors is worth it. I followed the recipe fairly closely, but subbed chicken breast tenders. Worked the rosemary in my mortar and pestle, followed another reviewer’s suggestion of making a slurry of 1Tb cornstarch with 1Tb chicken stock to thicken the sauce before pouring it over the chicken. I had a bit of extra chicken, so I layered it in the 9x9 pan; next time I’ll use a larger pan so every piece develops that tasty, golden shine. And there WILL be a next time!

The only reason I gave this a one is because it is a lot of work - and a lot of dishes! Probably won't be making this anytime soon.

The "perfect" did not disappoint! It was delicious. I added cut up asparagus to it for some more veggies. I also like chicken breast better and it works just as well, just reduce the cooking time a bit.

I made this for a family dinner and they devoured it. I doubled the mushrooms and thickened the sauce a little more like another reviewer suggested. I used garlic powder because I had a moment of extreme laziness. Other than that, I followed the recipe. We served it over rice and had peas and a Caesar salad with it. Delicious! Definitely adding this to my favorites!

Very tasty, rich in flavor, savory. One downside is It did take a decent amount of time to complete, so have the time to commit and patience for it to come together. As good, if not better, than a restaurant meal. Served with brown rice.

I made this tonight and it was delicious! I am on a low carb diet so I omitted the corn starch to keep the carbs as low as possible. I do not think this would have made a different in taste, only thickness of sauce. Definitely will make again!

Labor intensive? One easy dish to put together, IMO. A suggestion: use large oven proof frying pan to brown chicken. Drain off fat, add the sauce to pan,then bake.

Absolutely Delicious! I only made changes because I was out of certain ingredients. No onion so I use two tablespoons dried onion flakes. For capers I used heaping teaspoon of thyme, and topped with fresh parsley. I used a little less 8000 in a iron skillet so I could cook it in the oven in the same pan. I did not think the sauce was hard at all to make especially because you can make it ahead of time. Most of it is just simmering/reducing the sauce. Very Hardy perfect for guests and super delicious!

I really liked this recipe...the layering of flavors was right on! My boyfriend loved it! It will be a staple in my house. excellent

It was much better than expected. I used 2 breasts and 2 thighs and doubled mushrooms. I omitted capers and will probably used fresh herbs next time.

I used 1 1/2 cups broth, which was plenty with full fat plain yogurt instead of cream stirred in just before pouring over chicken. That thickened up just fine after baking.

Good. Don’t add too much lemon.

I used this as a base to make this dish.. and changed it. I used chicken stock, half white wine, half sherry wine, and poultry seasoning instead of solely sage or solely rosemary. I also added fresh rosemary to the poultry seasoning. From there, i added a little corn starch to thicken the sauce. Everything else was true to recipe for the sauce.

Sauce did not thicken, but was tasty.
Chicken was less moist than in other dishes. Disappointing. Wouldn’t make again

Converted this to a one dish meal. Dredged chicken, browned in olive oil and butter. Reserved to a plate. Sautéed onion, added garlic a couple minutes later. Added chicken stock, reduced… followed the rest of the directions, then added the chicken back in with the cream, butter and capers, while I was cooking egg noodles. Butter added last. Freaking YUM!

Made recipe as written and I took my time. Overall result was good, but given the amount of time required, I'll make the Creamy Chicken Piccata instead. Basically the same flavors with a lot less effort.

Great dish, but changed the cooking steps. Cook the chicken in oil until golden, remove to a plate and set aside. In the remaining oil with the crispy bits, saute your onion, garlic, and mushrooms until they release their juices. Add your broth, wine and herbs. Let this reduce. Add your cream, lemon juice, and capers. Heat, then add back your chicken. Simmer for 30 minutes or until it’s fully cooked. Great with rice.

Delicious! My family loved it.

I added artichoke hearts and capers to the recipe and it was delicious.

This took my cooking to another level. I did use low sodium chicken broth, but pretty much followed it to a T, with superb results. I'm not a big rice fan, but I noted that the recipe author paired it with rice, and I'm VERY glad I did-YUM! This recipe is a keeper, I'm so glad I tried it. Thanks for sharing, Faith! I'm someone who enjoys being in the kitchen, so it's an art to me. :D

I made it and it was delicious.

We loved it. We made it with boneless skinless chicken breasts sliced crosswise. We served it over cooked white rice, The flavor and texture was excellent. It takes some time, but it is not that much work

This was delicious and we had zero leftovers!

I loved this chicken! I did read several of the reviews and thickened the sauce using chicken broth and corn starch, before I poured over the chicken. Served with Jasmine rice and fresh fruit. I will definitely make it again!

Wow! Great recipe. It should really tell you to start the chicken sooner, but holy moly! We all loved it and I made it exactly as directed. We had with greenbeans with the other half of the onion and sourdough bread. This will be one of my favorites.

Only thing I changed was half the broth and half the heavy cream... perfect thickness for the sauce and it was delicious!

The flavor of the sauce was pleasant. I’m curious as to how others who made this kept their chicken crispy after pouring the sauce over and baking it? The chicken was crispy coming out of the frying pan, but once it came out of the oven, the cornstarch had turned to a gummy consistency that was no longer crispy.

No flavor. I had to add Knorr Chicken Cubes and one Knorr beef cube to give it more flavor. just tasted like heavy cream. What a waste of ingredients

This recipe has amazing flavor. My entire family enjoyed this exactly as written.

This recipe is amazing and definitely a keeper! I adjusted to 8 servings and followed instructions to the tee, except that I added a little seasoning to the cornstarch for the chicken (sage, garlic powder, Kosher salt and pepper - about 3 tbsp each mixed in with the cornstarch). We put it on top of some [plain] egg noodles and some sautéed broccoli [sautéed with some minced garlic, Kosher salt, olive oil to coat pan and 1 tbsp of butter). Delicious! Chicken melted in your mouth. Sauce could win awards! Yes, definitely will be on heavy rotation in my house. I ate it too fast to remember to take a picture, sorry.

Loved it! I tried it because I never made sauce using this method....no browning of onions mushrooms garlic. I didn’t have much faith but it was really good. Didn’t change a thing except added more mushrooms. It was in the oven when I realized I added no salt or pepper. Checked the recipe and realized it didn’t call for any.m and you didn’t need any additional salt (I used low sodium broth) and it didn’t need any more. I put black pepper on my portion. YUMMY!!!

This chicken WAS perfect! I didn't have cream, so I used whole milk with a little sour cream, and the sauce was thin, so I added some water and cornstarch at the end to thicken it. It was delicious. I will definitely make it again. Husband said he loved the sauce.

I didn't have any fresh mushrooms so I used some that I had dried, I did not change anything else in the recipe. Turned out very good and my wife requested that I make this often.

What a lovely recipe. I do, however, I recommend trying artichoke heart quarters instead of the mushrooms, and preserved lemons instead of lemon juice. It made all the difference. Delish!

This was a great recipe. My entire family loved it. I made some changes to suit my family's tastes. I replaced the sage with thyme and I increased the sauce ingredients for excess to serve over potatoes or pasta. I also used skin on thighs and just extended the cooking time as they take longer. This recipe pairs well with asparagus, potatoes or pasta.

I used half and half rather than heavy cream and thickened the sauce with corn starch. The sauce was still thick and had less fat.

This is now my favorite chicken dish! I made it 3 times, all very delicious. On the third time, I forgot to order heavy cream. Instead, I put Cream of Mushroom Soup in, with a splash of milk. Still tasted great.

Definitely a Keeper!

This recipe is delicious but it is true that the sauce does not cook down. I tried the usual tricks but none worked. It is best to enjoy this as is. Serve over pasta.

Delicious...Tastes like Piccata but with cream. This recipe does have several steps, but they create the layers of flavor! Sauce is delicious! Pork loin chops were on the menu so I replaced the chicken. I did not have chicken stock, so I used veggie stock and some beef stock. Followed the recipe to a tee, but added marinated artichoke hearts which brought it home with flavor!

This recipe will go into my "favorite" collection. I will definitely make it again and again.. yum. The only changes I made was adding more mushrooms.

Excellent recipe. Followed directions exactly. My 1/2 lemon yielded 2 Tbsp of juice. Result tasted too "lemony." Will reduce to 1 Tbsp in the future.

Some Fine I have to say!!

I would rate it a 7 if I could. The only change I made was I left out the mushrooms because I am allergic, other than that I stuck to the recipe, thanks!