Dry Rubbed Mushroom Chicken Recipe

Dry Rubbed Mushroom Chicken Recipe


Perfectly cooked Dry Rubbed Chicken in Mushroom Cream Sauce...

This is one of the best and easiest dishes we've ever created. The ingredient, cost, and time factors are low and the rewards of excellent, succulent Chicken are very high. Follow these steps to achieve Chicken Nirvana.


  • 4 Chicken Thighs (Skin On)
  • 6 Tablespoons Jake's Southwestern Dry Rub
  • 1/2 Cup White Wine (Chardonnay is Fine)
  • 1 Can of  Cream of Mushroom Soup
  • Olive Oil
  • 1 Medium size frying pan
  • 1 Baking dish
  • 1 Dinner Plate

Step 1. Select 4 nice sized Chicken Thighs. Clean them thoroughly removing any excess or hanging skin. Pat dry and hold aside.

Step 2. Place Chicken Thighs on dish and coat lightly with Olive Oil.

Step 3. Shake On Jake's Southwestern Dry Rub. You can use more rub if needed but generally 6 tablespoons is enough.

Step 4. Bring the Frying Pan to Medium High heat. Pour in 4 Tablespoons of Olive Oil. Saute Chicken with Jake's Southwestern Dry Rub coated on the outside for 2 Minutes per side.

Step 5. Blend Cream of Mushroom Soup and White Wine together thoroughly. Preheat Oven to 350 Degrees for 10 minutes.

Step 6. Place Sauteed Chicken in Baking Dish and cover with Cream of Mushroom Soup and Wine Mixture.

Step 7. Place in Oven and bake for 50 minutes. Turn Thighs over and coat with sauce halfway through the cooking process.

Step 8. Remove and serve with grilled asparagus, peas and carrots or fresh salad.

Enjoy Dry Rubbed Chicken in Mushroom Cream Sauce.

At Home Dry Rubbed Chicken in Mushroom Cream Sauce

This is a wonderfully warm and appetizing dish.  I've used this dish at least 25 times over the years as its easy to make and the result always come out great.  The keys to this dish are to ensure that you have good chicken thighs.  Get the thighs as fresh as you can get them.  Then ensure that the spices and sauces you use are as fresh as you can get them.  Searing the chicken is an easy step in that all you need is olive oil and a nice hot pan that doesn't stick too much.  Make sure you've got a good fan system as sometimes the oil can burn a little creating a lot of smoke.  We use the Southwestern Hickory Rub because it produces an awesome chili like flavor on the meat.  The color tends to be a bit reddish signifying that the dry rub is doing its job.  

One other thing, the wine I use is just a basic white wine.  We will be burning off the alcohol of the wine so we are not really interested in drinking the wine.  The wine when combined with the Mushroom Cream Soup creates a nice creamy texture with a great flavor.  I've used red wine as a substitute and the 
dish becomes more French in flavors.  I like the red wine option although the cream of mushroom soup mixture will become darker and possibly a little more reddish in color.  Either way the flavors are awesome. 

One last thing, you want to ensure that your chicken thighs are at room temperature.  The best results I have achieved is when the meat takes less energy to cook and thus the cooking times are more accurate so let your chicken come to room temperature before using. 

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This product was added to our catalog on Wednesday 20 September, 2017.