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!

Baked Chicken and Mushroom Skillet - The most flavorful chicken topped with the creamiest mushroom sauce. 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.

Baked Chicken and Mushroom Skillet - The most flavorful chicken topped with the creamiest mushroom sauce. An easy meal for those busy weeknights!

Chanterelle, white, oyster, portobello, shiitake, cremini – you name it. I love them all.

Baked Chicken and Mushroom Skillet - The most flavorful chicken topped with the creamiest mushroom sauce. An easy meal for those busy weeknights!

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.

Baked Chicken and Mushroom Skillet - The most flavorful chicken topped with the creamiest mushroom sauce. An easy meal for those busy weeknights!

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.

Baked Chicken and Mushroom Skillet - The most flavorful chicken topped with the creamiest mushroom sauce. An easy meal for those busy weeknights!

But since I already had my beautifully crisped up chicken thighs, I decided to throw them into the skillet.

Baked Chicken and Mushroom Skillet - The most flavorful chicken topped with the creamiest mushroom sauce. An easy meal for those busy weeknights!

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.

Baked Chicken and Mushroom Skillet - The most flavorful chicken topped with the creamiest mushroom sauce. An easy meal for those busy weeknights!

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

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Yield 6 servings

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!

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, halved
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup heavy cream
  • 1/4 cup 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 175 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.

Notes

Adapted from Laughing Spatula

http://damndelicious.net/2014/09/13/baked-chicken-mushroom-skillet/

Buffalo Chicken Dip

Buffalo chicken wings turned into the easiest, creamiest, and cheesiest dip ever! And it’s even better with this fun Mexican twist!

Buffalo Chicken Dip - Buffalo chicken wings turned into the easiest, creamiest, and cheesiest dip ever! Perfect for game day!

It’s finally here! Yes, football season has officially begun. And you know you can’t start football season without celery sticks and the usual buffalo chicken dip.

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Kung Pao Chicken Lettuce Wraps

A take-out favorite made healthy and low-carb! Best of all, this comes together in 20 min from start to finish – it’s just that easy!

Kung Pao Chicken Lettuce Wraps - A take-out favorite made healthy + low-carb! And this comes together in just 20 min from start to finish!

I am definitely a carbaholic but I’m still such a sucker for lettuce wraps. It’s the perfect way to sneak in some veggies without being too full or bloated for the rest of the day. And when it takes just 20 min to make the best lettuce wraps ever – well, I think I could give up my love for carbs then.

Kung Pao Chicken Lettuce Wraps - A take-out favorite made healthy + low-carb! And this comes together in just 20 min from start to finish!

No, but really, these wraps have all the flavors of kung pao chicken – a Chinese take-out favorite – and it really takes just 20 min to whip up from start to finish. Yes, it’s just that easy. Best of all, you only need to dirty up one pan!

Kung Pao Chicken Lettuce Wraps - A take-out favorite made healthy + low-carb! And this comes together in just 20 min from start to finish!

It’s also so much healthier, cheaper and quicker than all that take-out grease. You can’t beat that!

Kung Pao Chicken Lettuce Wraps

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

Kung Pao Chicken Lettuce Wraps

A take-out favorite made healthy and low-carb! Best of all, this comes together in 20 min from start to finish - it's just that easy!

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
  • 1/4 cup chopped peanuts, optional
  • For the sauce
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons rice vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil

Instructions

  • In a small bowl, whisk together soy sauce, dry sherry, chili garlic sauce, brown sugar, rice vinegar, cornstarch, sesame oil and 1/4 cup water; set aside.
  • Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  • Stir in garlic and zucchini until softened, about 1-2 minutes. Stir in the soy sauce mixture until slightly thickened, about 1 minute. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with peanuts, if desired.

Notes

Adapted from Iowa Girl Eats

http://damndelicious.net/2014/08/09/kung-pao-chicken-lettuce-wraps/

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 379 Calories from Fat 196.2
% Daily Value*
Total Fat 21.8g 34%
Saturated Fat 4.7g 24%
Trans Fat 0g
Cholesterol 98.3mg 33%
Sodium 690mg 29%
Total Carbohydrate 21.3g 7%
Dietary Fiber 3.5g 14%
Sugars 10.8g
Protein 24.3g 49%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

One cup of cooked brown rice adds 112 calories and 24 grams of carbs. By replacing the rice with lettuce, you can fill up more on the protein from the chicken and take in more nutrients from the veggies.  Not only does the lettuce add nutrients, but you will end up consuming more of the other veggies without the rice filling you up.

Compared to a popular Chinese restaurant, a serving of this recipe has 72% LESS sodium! Many people have diets that are too high in sodium, so recipes like this are an easy way to start eating healthier.  In particular, people with high blood pressure should decrease their sodium intake, as a high sodium diet can make their blood pressure even worse.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.