Baked Chicken and Mushroom Skillet
The most flavorful chicken topped with the creamiest mushroom sauce, baked to absolute crisp perfection. An easy meal for those busy weeknights!
I don’t know what it is but I may have somewhat of a love affair with mushrooms.
Chanterelle, white, oyster, portobello, shiitake, cremini – you name it. I love them all.
I can eat them as a side, as a main dish, in a salad, in a soup, and now this. The creamiest of all mushroom sauces.
It’s so creamy, I was ready to put the chicken aside and slurp it as a soup. Now THAT is a meal in and of itself.
But since I already had my beautifully crisped up chicken thighs, I decided to throw them into the skillet.
Now to be honest, I’m not really sure which is the star here – the crisped up, tender chicken thighs or the creamy mushroom sauce simmered in all of the pan juices.
Either way, these two make a match made in heaven in the quickest, most flavorful chicken dish ever. Just be sure to throw in some extra mushrooms – they will be the first ones to go!
Baked Chicken and Mushroom Skillet
Ingredients
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, halved
- 1 cup chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan
- 1 tablespoon whole grain mustard
Instructions
- Preheat oven to 400 degrees F.
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Set aside chicken; reserving juices in the pan.
- Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
- Serve chicken immediately, topped with mushroom mixture.
Did you make this recipe?
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This is a staple in our home!! Thank you so very much. I’ve made other recipes on your site and have never been disppointed. I always get asked for “my recipe”…..I pay homage to you and always direct them to our website. I make it basically as it says but I do use skinless/boneless chicken breasts and forgo the parmesan and mustard. Comes out awesome!
Thanks for all your hard work and posting yummy recipes <3
LOVE LOVE LOVE this recipe!! It’s my go to for entertaining friends. I serve it with linguine and a Caesar salad and the crowd goes wild !!
I have not made a recipes from DD that is less than 5 stars!! Simply the best !!
I have made this recipe many times and can’t find anything I would do differently except to double the sauce so there is PLENTY for potatoes and slurping!!!
Thank you for this delicious recipe!!!
This was absolutely delicious! I added shallots along with the mushrooms & I used half wine/half chicken broth. Other than that, I followed the recipe exactly. Served with mashed potatoes and sautéed green beans. Total comfort food!
My family went crazy over this recipe. Perfection! This one is a keeper. Made this almost exactly as written (I did not have heavy cream so used 1/2 & 1/2 and some cornstarch) and wouldn’t change a thing. Easier than it looks and oh-so-good. Thank you!
Delicious. The only thing I changed was the time. The chicken breast I used were ginormous, so I upped the oven time to 40 minutes and they were perfect.
We loved it. Anyone know if it’s suitable to freeze?
This is now a staple in our family meals. I have however used 2% milk and thickened with cornstarch. Family can’t tell the difference from the first time it was made exactly as directions said. I’ve also made it with breast meat (cut in half). That turned out great. As did the time I had to throw it all in my oven and cook it all at once. This chicken dish is wonderful!
I made it the second time today. It’s dam delicious!! I serve it over steamed broccoli and cauliflower for me and rice for my man. Definitely need to make double sauce next time . And it’s super easy. Thank you!!
Oh wow that’s Delicious!!! So easy and served over portobello fettuccine and my husband couldn’t get enough. This is definitely an impressive meal.
Absolutely delicious!
My picky don’t make-me-try-something-new husband and my i-hate-everything 6 year old BOTH LOVE THIS CHICKEN it has become the most requested dinner in our house. I’ve made this for guests and they always ask for the recipe. ABSOLUTELY delicious chicken. P.S. I have double the sauce because they insist! and goes great with rice, mashed potatoes or pasta.
This was gorgeous! We made this tonight for supper and served with buttered egg noodles and roasted broccoli. Next time I will double the sauce; it is definitely too good for such a small amount! Thank you!!
This is a keeper! Love the touch of mustard to give it a little tang. My sauce was a little too liquidy, so I added about two teaspoons of arrowroot starch to thicken it just a little. That worked great. I’ll be making this again! Soon!
YUM!
I cooked my chicken a little longer at 375 bc I like mine falling apart, but other than that I would not change anything about this recipe! The sauce is delicious and the mustard really adds to the flavor. Will definitely make this one again for guests.
Served with mashed potatoes to make sure I got every bit of sauce possible.
I found this recipe over a year ago and to this day my family asks for it on a regular basis! It is also paleo/keto friendly and that sauce is AMAZING! If you want a flawless chicken dish- THIS IS IT!
This sauce!!!! My family of 7 CANNOT get enough of this chicken! I’ve made it several times. In the oven? Fantabulous! In the Airstream and didn’t want to use the oven. In the skillet? Wonderful! This has been added as a regular monthly meal!
Delicious. Easy to make, easier to eat! Served over egg noodles. Will be adding to favorites .
Another incredible recipe Chungah! I was a little worried because I had skinless, boneless chicken thighs but they still turned out tender and juicy! The creamy garlic, mushroom sauce is so, so damn delicious! I was totally blown away by the incredible flavour this little pan sauce packs! This entire dish is a quick and easy to prepare dish! If you are new to cooking, give this a try, you will feel like a gourmet Chef when you’re done! I served the chicken, mushrooms and the pan sauce over wild rice! Some garlicky roasted green beans on the side! Perfect!
I would like to make this tonight. Can I use half and half or 2% milk instead of heavy cream? Thx!