Cook More: Baked Chicken in Shiitake Mushroom Broth

Newbie cooking requires simple recipes with basic ingredients. Baked chicken thighs is a newbie staple because prepping is rather easy and the oven really does all the cooking. I adapted a Martha Stewart baked chicken thigh recipe with a Chinese twist. This recipe feeds four to eight with one to two pieces of chicken per person and largely depending on whether you have appetizers and hearty carbs to complete the meal.

Baked Chicken Recipe with Shiitake Mushrooms, Onions, and Carrots 

Baked Chicken Recipe with Shiitake Mushrooms, Onions, and Carrots 


  • 8 chicken thighs
  • 3 cups sliced shiitake mushrooms
  • 1/2 cup chopped carrots
  • 1 cup chopped white onions
  • Garlic powder, garlic flakes, ginger powder, black pepper, cayenne, soy sauce

Preparation (10-15 minutes)

  1. Slice shiitake mushrooms. Dice carrots and onions. Place at bottom of baking tray.
  2. Trim chicken of fat. Lift skin from thighs enough to season with soy sauce and garlic powder. Rub the rest of the chicken with garlic powder, garlic flakes, black pepper, cayenne, and soy sauce. Place on top of mushrooms.
  3. Store in fridge until ready to bake.

Cooking (45-60 minutes)

Preheat oven to 375 degrees. Put tray in oven and bake for 45-60 minutes or until chicken is thoroughly cooked (meat thermometer reading of 165 degrees closest to the bone).

Spoon shiitake, onion, carrot, and broth over chicken. Serve with couscous over a bed of wilted spinach or make it a chicken on the bone salad minus the couscous. So delicious and so simple!

What's your favorite simple recipe? I am always looking for new simple recipes to test.