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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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!
I come back to this recipe time and time again. I took it to a potluck with some younger folks in my community who all seem relatively new to the city, and it was a crowd favorite (i did stretch the recipe by adding some small quartered boiled potatoes). they said (in a loving, flattering, nostalgic way) that it reminded them of something their aunties or grandmothers would make. (and one girl picked up the serving bowl after it was all gone to sop up every drop of sauce.) thank you for creating this recipe that helped be a source of comfort for us that evening. as someone mentioned below, this is definitely a dish that says “i love you” <3
I made this for my family and they loved it!! It is soooo good and so easy to make. Guests will think you went all out with this one.
Easy and worth making. Thank you.
I made this dish on a cool evening. Not sure if my new family would like it. I gave it a once over and researched a couple of modifications, being that I didn’t have any heavy cream on hand but I had whipping cream. So I used the whipping cream and left out the Thyme (personal preference). This dish was ABSOLUTELY DELICIOUS AND THEY DEVOURED IT. 10 STARS!!!!!!!!! The taste is truly sinful.
Heavy cream is whipping cream.
Do to a kitchen remodel I had to wing it with this recipe. I used chicken tenders and a electric skillet. It turned out fabulous, I know with chicken thighs it will be award winning. My husband loved it❤️ Will definitely make it again!
This was very good! I didn’t have basil and oregano so I substituted for Italian seasoning.. worked perfect. My family had this atop bowtie noodles with broccoli… YUUUMMM! ** I made additional sauce for the noodles ;o)
That sounds delicious!
Made this past Thursday and LO last night. Both times, simply delicious! I love your recipes. Been following you for years. Never disappointed. Yum!Another winner recipe for regular rotation! Tx so much!
I know this would make it a different recipe, but for those of us who can’t tolerate cream is there something else we can use to still enjoy this wonderful recipe? I struggle with dying to think of things to cook so your newsletter and cook book are heaven sent. I try to make one of your recipes at least once a week. Thank you for sharing them.
Thank you for following, Lydia! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You can use coconut cream. It will change the flavor slightly though. I also have had luck using coffee creamer, the powdered stuff. Just mix it with the right amount of liquid.
I used regular milk, and it tasted great!
[Sigh] Another recipe with fatty chicken thighs, 3 tbsp of butter & heavy cream. Are you trying to give us all coronaries, Chungah? I feel like you don’t love us anymore. [Sigh] That said, I’m going to try this with skin-on chicken breasts, good olive oil & 2% milk thickened with something . . . maybe Greek yogurt w/ a bit of arrowroot or cornstarch. No, it won’t be as rich or decadent, but it also won’t kill me quite as fast. Sounds delicious!
I’ve made this like 8 times now… absolutely delicious and fairly foolproof. Just be careful not to burn the garlic! I always make a little extra sauce because it’s damn delicious. One key tip–keep the skin side up out of the liquid to get that perfect Crisp skin on top!
Hey Chungah,
Love your recipes! Especially the one pan ones as I am a very lazy cook!! I have some stomach issues with butter. Have you ever used ghee in your cooking? Do you think I could substitute ghee for butter in this recipe? Thanks!
I actually have not – sorry!
I know this would make it a different recipe, but for those of us who can’t tolerate cream is there something else we can use to still enjoy this wonderful recipe? I struggle with dying to think of things to cook so your newsletter and cook book are heaven sent. I try to make one of your recipes at least once a week. Thank you for sharing them.
Awwww, Lydia, I am so happy to hear that! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Made this for dinner tonight because I had a pound and a half of mushrooms to use up. I made this exactly as laid out except for 3 changes. 1) I used the whole pound and a half of white button mushrooms, 2) I substituted 1/4 cup of vermouth for chicken broth and 3) I used yogurt w/ a teaspoon of cornstarch instead of the heavy cream. This was delicious! My husband, who an excellent cook, and often quite critical remarked a number of times on how tasty this was. I served it with the sauce over both the chicken and mashed potatoes. A definite have again! Thank you.
Made this tonight! Did it a little off the cuff cause I just looked at the recipe today and didn’t exactly follow it…forgot the dijon and garlic somehow…but I added sun dried tomatoes and served it over spaghetti squash! It was delicious!!
Wow, the sauce was so flavourful! Both my kids loved this recipe. This the second recipe of yours that my family loves (other one is spicy Parmesan shrimp pasta). We would love to see you create a family friendly lamb recipe!
I always make this because it’s so freaking awesome but the last couple times I use thick cut pork chops and was the first time I made it for my in laws but they are it all so to say this is a freaking awesome thank you for posting
Can this recipe be made partially ahead of time and finished at the last moment? I would like to use it for a dinner party and don’t want to spend all my time in the kitchen
You can definitely do steps 1- 4 ahead of time and then finish the recipe at a later time. As always, please use your best judgement when making modifications. Have fun!
I want to make this tonight and need dinner to be ready when I get home but will out of the house for two hours. If I prep the chicken and sauce and put in oven at 300 maybe, do you think it would work. Or I could prep and stick in a crock pot now??
It’s hard to say without trying these methods myself – sorry!
Holy Cow! This was SCRUMP-DILI-ICIOUS! I used fresh foraged chanterelle mushrooms, fresh herbs i stead of dry and sour cream instead of heavy cream. I paired it with couscous cooked in mushroom broth and sauteed Lemony Julienned Zucchini and Carrots. It was an over the top meal. Thanks!
Made this tonight. Easy & delicious. Husband loved it!
Made this tonight and it was VERY tasty. However – the sauce never reduced. We served it in its liquid state and it was still fine, but I would’ve liked a creamier sauce. Any tips? 🙂
You can add cornstarch as needed until the desired consistency is reached.
Thanks!
Wow! Made with boneless skinless chicken thighs and served over German spätzle noodles. The chicken was fork-tender, the sauce seasoned to perfection, and the entire dish definitely company-worthy. Most certainly will make again…and again…and again. Yum!
Hi! I’ve never used whole grain mustard before and am hesitant to buy if i’m just going to need a tbsp for this. Can i substitute regular mustard instead? Like the kind used in sandwiches?
Yes.
Would it be possible to sear the chicken thighs and then make this in a slow cooker? I want to feature this as a Christmas dish, but have so many other items taking up precious oven space!
Yes, absolutely!
Can I use a Dutch oven with this recipe?
Yes.
Just want to thank you for sharing this recipe. I’ve made it for a number of friends and family and we always end up in food comas.
It’s starting to get cold here in Chicago for Fall 2016. Such a good, hearty, heart warming recipe that says “I love you” to those you make it for.
God bless you Chungah!
Drakia, Chicago
I made this again tonight. Last time I didn’t have the individual spices or stone ground mustard, but bought them specifically for this recipe. It was worth it. If possible, it was even better. Served it with smashed yukon gold potatoes and broccoli.
I plan on making this later this week. Even though I trim the excess skin and scrape off as much of the fat as I can, there is always a lot of grease in the pan after browning. Should I discard this after setting the chicken aside, before adding the 3rd tablespoon of butter to the pan (between step 3 and 4)? Thanks
Yes, you can discard the excess fat as desired.
I made this tonight with B.S. chicken breasts. Didn’t have the three individual spices, so I used Italian Spice Mix. Also didn’t have stone ground mustard, so used Grey Poupon Dijon. Even the 9 year old wanted seconds — especially sauce (and she formerly has not liked mushrooms). I will be making this again, and again, and again!
Made this tonight. De-glazed the pan with some marsala before adding broth and spices. Delish!!!! Thank you great recipe
Delicious!!! I made this dinner last night and it turned out perfectly. I will definitely make this again. These are the changes that I made: I substituted 1/2 tsp of Ms. Dash original for the 1 1/2 tsp of thyme-oregano-basil. I also used Dijon mustard for the whole grain mustard and baby portabella mushrooms. Fantastic!
Fantastic recipe. Made this last night and it is a keeper! I think the addition of mustard gives the sauce an extra tartness. This is probably a great dish to share at a dinner party …. easy to prepare ahead and then warm up.
Wonderful!!!!
My family loved this! I used boneless skinless chicken thighs and added some fresh baby spinach near the end… Will definitely make again.
This is a delicious recipe, however, you need to watch out on the timing. My husband cooked it 3 times as long as the recipe called for and cooked it on the higher time and there was still some blood in the center.
I tried to follow the recipe exactly. The chicken gave off a lot of fat in the initial browning so my mushrooms and garlic were swimming in oil and butter. The butter added with the mushrooms and garlic cooled the fat slightly, but i still ended up with burned garlic almost right away. I had to lower the temp from the recommended med-high to avoid burning the mushrooms too. The sauce was very greasy and I had to add milk in the final simmer to stop it from splitting. However, the flavours (other than the acrid burnt garlic) were very good.
I’ve made this a few times and it’s so yummy! My husband is not so keen on the bone in chicken thigh… Do you think this could be made with chicken breast? Maybe just cook it for a shorter time?
Yes, absolutely, although depending on the size of the chicken breast, cooking time will need to be adjusted to ensure that the chicken is completely cooked through.
Hi! I made this last night in a cast iron skillet and it was delicious!! Thank you for the detailed blog post. 🙂
I am from Panama and I love your blog and recipes. I am having fun cooking with my daugthers on Sundays. We cooked this recipe yesterday and it was fantastic! Thank you so much for your ideas!
This would be delicious but I’ve tried it twice and both times the cream sauce curdled . The cream was not bad since it was fine in my coffee afterward. Can anyone tell me what I’m doing wrong?
Make sure the cream is heavy (we call it double in the UK) as the lighter cream will curdle when cooking if you add it to hot sauce.
I made this before and it was amazing. I’m gunna make it again and I was wondering if you think it would be a good idea to dip the chicken in a little bit of flour first before pan-frying?
That sounds like a great idea!
Thanks!
This was delicious! I made kluski egg noodles and mixed the sauce into them and a side of peas and carrots! I will definitely be making this again! It was fast and easy and I used chicken leg quarters. I also used fresh herbs from my garden sooooo good! Thanks!
Made this tonight but I only had Dijon mustard and beef stock. Still worked well. I threw in some bacon to fry with the mushrooms for fun. Who doesn’t love a bit of bacon. The dish was simply delicious. Thank you for the recipe.
Delish!!! My husband and I had this last night with rice and asparagus. Made the recipe but with half and half (because my store didn’t have any) and without the mustard. I can’t wait to eat the left overs because I know the chicken has been marinating in the great mushroom sauce, but with linguini this time. Thank you for this yummy goodness of a recipe!
This was divine!! It could have used double (or more!) the amount of mushrooms, and I will be picking up more tomorrow to add to the sauce for leftovers 😀 Thanks for a wonderful recipe!
I just made this tonight, and it was so good! I substituted fat free half and half for the heavy cream to make it a little healthier. Still so delicious! That sauce is amazing.
i made this two nights ago. It was so moist and tasty. I will be making this again soon!! Thank you!
this is the second time I’ve made this dinner. I always use evaporated milk for all recipes that call for cream. It’s low in fat and no one ever knows the diff. Other than that I didn’t change a thing. so darn good…..thanks so much
Lynda
I put the skillet in the oven, or transfer the ingredients into a pan?
Yes, the skillet should be placed in the oven.
I found this recipe today….made it for dinner tonight. OMG….I will never use another recipe for chicken thighs again!!!! The chicken was perfect…the sauce was rich and so yummy!!! My family ate it all! I served it over rice and a veggie!!!! Thank you!!
We made this tonight, but only had chicken breasts. We halved them and it worked great. This dish is amazing and is definitely going on our regular meals list!
This sounds and looks delicious! The only problem I have is that my oven doesn’t work at the moment, is it possible to do this recipe all on the stove top?
Thank you
Liz, you can certainly cook this on the stovetop but you may have to adjust cooking time as needed to ensure that the chicken is completely cooked through.
I made this last night, and it was easy and DELICIOUS. I am not a huge fan of thighs, but my husband is (so wanted to try for him). So glad I did because I have a new appreciation for dark meat. This one is a keeper that will go in the regular rotation. Thank you!
I have made this dish a couple of times and, quite frankly, I could eat it every day. It’s sooo delicious. I made rice to go with it and put the sauce on top. YUM. Thanks for this keeper!
I made this chicken for the second time tonight, and followed the recipe exactly, which I don’t often do. I have been cooking chicken for 50+ years, and you have taught me a whole new way of cooking chicken thighs! Resting them in the liquid insures that the meat stays tender and juicy, and the skin gets very crisp. Delicious! We had mashed potatoes and fresh green beans with the chicken. I make this recipe in a very well-seasoned deep, cast iron skillet that was used by my husband’s mother AND her mother. It is a treasure, and the chicken turns out terrific, with no sticking. Thanks so much for teaching me something new and wonderful.
Just made this for supper. Used Greek yogurt instead of heavy cream. Thanks so much for sharing this lovely recipe! It’s simple and fast!
Made this several time now and so good. I could just eat the sauce with everything!
Made this tonight for my family, alongside some mushroom rice and brussels sprouts. So easy, and so fantastic! I normally tweak every recipe I try, but this one is perfect as written. Chicken skin came out crispy, sauce was velvety smooth and delicious. Only issue I had was not being used to cooking with a skillet in the oven. No sooner than I removed the chicken to reduce the sauce, I grabbed the handle. Ouch. Burnt hand and lesson learned. Otherwise fantastic. Family was happy. I’m looking forward to trying some of your other creations.
I’m so glad you tried this recipe. And ouch on the burn! I actually use skillets in the oven all the time and I’m still burning myself left and right so you’re definitely not the only one!
Absolutely wonderful! Tried this tonight and my kids even liked it. Added some cut up asparagus at the end when I added the heavy cream to add more veggies to the dish and it turned out perfect. Definitely adding this one to the monthly menu rotation. Thank you!
Just made this one tonight it was so dam delicious!
I am a big fan of mushrooms, one of my favorite is mushrooms marianated in wine, olive oil or butter along with garlic and sweet red peppers and cooked slowly until wine is gone. I do this in a sautee pan, then place over a good cut of steak or roast beef. Simple yet very good.
I really like finding recipes with different ways if preparing mushrooms.
I am now hooked on the chicken thighs which is something i never ate much of until finding this awesome site!
Sooo good! I’ve got two picky little boys and even they love this! Easy to make but still delicious enough to serve at a dinner party. Yum!
Oh HECK YEAH!!! Made this last night and it was AMAZING!!! Served it with a simple linguine in garlic, parmasan and wild mushroom infused olive oil. The flavor just Blew my family away. This is a definite keeper.
Just made this tonight and had to leave a comment: Damn Delicious!
I made one change, which was adding 1C dry white wine to the veg (okay two, I also added 1/2C each frozen chopped onion and kale since I had both on hand) and let it reduce by half before adding the chicken back. This was ridiculously good, like invite-the-boss-over-for-dinner good!
This tasted so amazing. I’m really enjoying your recipes so much. I made it with mushroom risotto and brussels sprouts.
Hiii
It looks dellllicious!
I want to make it tomorrow but i will need the oven foe sth else.. could i bake it and then set aside and after around 20min add the heavy cream and continue until it’s done?
Please please answer
Monika, I do not recommend baking this ahead of time, setting it aside, and then baking it again. The chicken can be left undercooked with an overcooked crust. This is really best when served immediately.
What is your oven proof skillet?
I used this skillet here.
WOW! When I try a new recipe I try to keep as close to “as written” as I can for the first attempt and this was one of the times I was really glad I did – now that I’ve tried it I just can’t imagine anything that could make it better than it is! I did make 2 changes based on what I had in my fridge. I used boneless skinless chicken breasts and used a mix of mundane white and brown mushrooms instead of cremini. This recipe Knocked My Socks Off! Its fabulously simple and foolproof to prepare but the final product looks and tastes like a good quality restaurant meal. I served with rice and sweet baby peas and this was one of the best dishes I’ve ever made (I cook a lot and I try many new recipes). I can’t wait to make this one for guests – I know I’d be very impressed if someone served this meal to me at a dinner party. Thanks for a great new staple to add to my collection!
I made this last night and it was absolutely fabulous! I opted to make it a little healthier, so I used boneless, skinless chicken thighs and 1% milk with a Tbsp. of cornstarch for thickening. Came out amazing and the whole family loved it! Thank you!
Trying this tonight it sounds great
I love your recipes but I have a question about this one, I’m in the process of making it and wondering if I was supposed to remove the mushrooms before I baked the chicken?
Liz, there is no need to set the mushrooms aside.
This was ABSOLUTELY DELICIOUS! I did not add the mustard, & it was just perfect! I served this dish with mashed potatoes (put that awesome sauce over the potatoes, along with the chicken!) and steamed broccoli. Sooo flavorful! Thank you for this recipe…it’s a keeper!
Leslie, I forgot to add the mustard until after I ate. Realizing my mistake added it to the remaining dinner……. WHAT A DIFFERENCE! It punched up the flavor to the next level.
I made this. DELISH!!! I added onion and green bell pepper to sauce. This will go in my recipe box.
I just marinated my thighs in a little oil, lemon, red pepper flakes, garlic, pepper, rosemary, and a little thyme and parsley before seeing your recipe. Now I want to make your recipe lol can I still do it with the marinated chicken or should I rinse the marinade off?
I’m sure the marinade will work just fine 🙂
Thank u, do I need to pat it dry before searing?
That’s really up to you. I didn’t find it to be necessary but if your chicken is retaining a lot of moisture, it would be best to pat them dry first.
So I never write reviews ever but this was amazing! I left out the mustard because I didn’t have any but followed everything else exactly. I could put that sauce on everything it’s so good ! Delicious thank u for the recipe 🙂
can you do this in the crockpot? I have boneless skinless tenderloins… Ian not worried about the crispness
Brooke, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your best judgement to convert this recipe to utilize a slow cooker.
Made this last week with mash potatoes and steamed brocolli …everyone ate it up!!! My everyone includes a picky 2 year old. She even ate the cremini mushrooms, which I normally don’t cook with. I did season the chicken the night before, which I recommend.
I made this for dinner tonight! It was SO good! The only thing I did different is that I added rosemary when seasoning the chicken before browning it. I served it over mashed potatoes with salad. My husband and son were practically licking their plates. I love any meal that pleases the boys and is easy on me!
This was absolutely wonderful! Thank you for the recipe. I followed it to the T and it was fabulous. My husband fell in love with it! The only comment I would make is agreeing with another reviewer on my gravy not integrating well with the chicken fat and cream. It didn’t have the creamy visual look I wanted, but no matter, because the taste was spot on!
Made this tonight. My husband says it is a HUGE winner! Soooo good. I did make one adjustment by pouring off half of the fat left after searing the chicken, but before adding the mushrooms. It would have been much too fatty if I hadn’t done that. Thanks for the great recipe!
Could I use skinless boneless chicken with this recipe also?
Yes, absolutely!
I swapped out a strong IPA for the cream (my cream had just turned bad!) and cooked it down with a quick roux to make a beer-gravy. It was amazing with rice! Perfect timing in the oven and on the stove. Thank you for the best weeknight dinner!
I’ve made this twice in the last few weeks and posted my version on my blog. It is delicious! I used some shiitake mushrooms in addition to cremini because I can’t get enough shiitake ever. I also added some onion and used black garlic instead of regular garlic. And since my honey can’t stand mustard, I had to leave that out. Oh, it was so good — perfect for a chilly night. Thanks for the inspiration!
Made this tonight and it was delicious! I didn’t have the broth or cream, so I improvised by using cream of chicken soup and a little milk. Still tasted marvelous! Thanks for your recipes.
This was delicious! Lovely flavors, but I think I had too much liquid for my sauce. I wonder if I should have drained some off between browning the chicken and sauteeing the mushrooms. When I transferred the skillet to the oven, it wasn’t really roasting because it was half submerged in liquid? My sauce was very watery but still yummy! Any suggestions?
Rebecca, you can always ladle out some of the liquid prior to roasting if you feel that it is too much for you.
Made this for dinner tonight. Super easy and so yummy! My husband and son both gave it a thumbs up. Will definitely be making this again. Thank you for a great recipe 🙂
I just finished making this with a couple substitutions: I used a cut up whole chicken instead of thighs, baby bella mushrooms and mustard powder. It turned out very well.
I think if I use breasts again I’ll pound them or cut them up.
The sauce had a lovely flavor though. My family really enjoyed this dish.
Figured this would be a great recipe tonight, one question though,, is this baked uncovered?
Yes, it is baked uncovered.
OMG This was delicious! thanks for the recipe!
Grant me favor as I try to prepare this tonight; I’m aiming for it to turn out as great as yours/fellows repliers!
OMG! We’ve been trying some new recipes lately and almost all of them have been less than stellar. This was wonderful though! Forgot the mushrooms at the store 🙁 but made it anyway and I’ll be making this over and over! Woo hoo!
This chicken is so delicious it is almost unbelievable! But believe it. It will become a family favorite! Thank you, Chungah, for this awesome recipe!!
Do you roast the chicken in the oven with the the mushroom sauce mixed in or by itself?
Thank you
They are all mixed in together – you can refer back to the recipe as it states, “Return chicken to the skillet.”
I made this about a month ago and impressed my husband! It was SOOOOOOO delicious!! I had not favorited your site, so when I was starving for this recipe again, I had to search and search!!! But I was not going to give up until I found it!! Now, I have made this photo my desk top pic and this site is favorited with a million stars!!! Love your recipes!! A devoted new follower!!!
I love that you set it to your desktop picture!
Made this tonight and it was a HUGE hit. I still consider myself a beginner cook so I was nervous, but I pulled it off. The chicken was super moist, the mushrooms were divine, and the sauce was awesome. I wish I could’ve gotten the skin on the chicken to be more crispy, but that was probably user error.
Served it with stuffing and bacon wrapped asparagus. Probably would go for a lighter side than stuffing next time, but the asparagus was light enough and equally pleasing. Husband gave the meal 4.5 stars, and I think he only took .5 off because dinner was late 😉
Thanks for the awesome recipe!
This was SOOOO good! One of the best dinners I have ever made 🙂 I did substitute boneless, skinless chicken breasts for the chicken thighs. It was still so delicious!
This is a good recipe – I had to make a few adjustments tho: I felt it was a tad salty so I added a few tablespoons of water to the sauce. I also think it may be best to omit the parm for next time. I feel like it ended up sticking to the bottom of the skillet even though I stirred it in. Overall a good recipe.
It is best to use a nonstick skillet for next time. Additionally, you should be adding salt, to taste, so it seems like you may have added too much.
Made this tonight- it was excellent!
I never leave comments… But I HAD to… This was the best god damn dinner ever!! Seriously it was delicious! My husband, the worlds pickiest eater ever, told me to put this in the rotation! We paired it with sautéed sweet potatoes and onions! Glorious!! Thank you!
I made this tonight and it was so yummy. I chopped up a whole chicken and cooked the chicken in batches, starting with the breasts first since it’s much thicker. It was so tender and my family loved the flavors. Thanks for sharing
I made this recipe tonight and it was sooooo good! However, I only had boneless chicken breast. I pounded out the breasts until the were thin and then followed the recipe. My husband said it was the best chicken he has ever had!!
I made this recipe the other night and it was great! My only concern is that when I was finishing the sauce and simmering it as instructed, all of the chicken juices (fat?) rose to the top of the sauce and gave it an oily, splotchy appearance. It still tasted great but I couldn’t figure out how to get that film off of the sauce and wished it could have been a more uniform, creamy consistency. Any suggestions? Perhaps I simmered it too long?
Maddie, when the fat rises to the top, you can simply skim the fat as needed with a spoon.
Ok! I tried that, and quickly gave up. I’ll be more diligent about it next time. Thanks!
I know what you mean – it can get a little tedious!
I just made this and it is delicious! I dumped my cheese in and didn’t realize that it was Romano cheese until it was too late. Mine didn’t look nearly as pretty either but tasted awesome! I had to pry myself away from the pan before I drank the sauce and ate all the mushrooms! Mmmm mmmm! Imagine if I had actually done it correctly! Thank you!
Oh and I used boneless, skinless chicken thighs and it still came out great. That’s probably why it wasn’t as pretty.
It’s in the oven!!! The aroma from the butter , garlic & spices fill the house & make you feel divine… Adding angel hair pasta to the dish. Thanks for saving the girl with extra chicken….
I was wondering and you have TONS of comments and AHHHMMMAAZZIINNGG recipes….which my pinterest board is overloading with 🙂 Can you do this with breasts? My husband and I rather have that then the dark meat in the thigh. Thanks so much 🙂
I have never tried it with chicken breasts but I don’t see why it wouldn’t work. However, please be mindful of cooking time as it may have to be adjusted as needed.
I made this last night and it was delicious! I used half and half instead of heavy cream because it was what I had. Because if that I had to add some flour/hot water mixture to thicken it up, but it still turned out great.
This came out tasting bitter? I have no idea what went wrong. The chicken was delicious but the sauce was too bitter to enjoy. Anyone else have this problem or know how to fix it?
Bitter? That’s really strange as there are no bitter-tasting ingredients in this dish. Did you follow the recipe exactly as is without any substitutions?
I did! That’s why I’m so confused, lol. Regardless, the chicken was absolutely delicious. I would definitely make that again!
Garlic can turn bitter if cooked too long. Maybe that happened.
Did your butter burn perhaps?
Just made this for dinner. The mushrooms were delicious!
I was trying to decide what to take out for dinner tonight. I have several packages of chicken thighs in the freezer, but wasn’t feeling inspired. Enter my Pinterest feed, and your wonderful post! I know exactly what I’ll be making, and I expect it to be delicious! Well done, and thank you!
I still don’t have a dutch oven and the pan I would normally use for a recipe like this can only go into an oven at 350 degrees. Would it be best to cook it a little bit longer at 350 in the oven or try to just cook it on the stove?
Trisha, I recommend transferring the chicken to a baking dish and cooking at the appropriate temperature listed in the recipe.
HI! I would love to make this!!! Instead of cremini, may I use a mix of fresh shiitake, oyster mushroom and button mushrooms?
Yes, absolutely!
Made this for supper tonight but had to use milk instead of heavy cream since I didn’t have any on hand. Still turned out super yummy though. Definitely a keeper!
Oh my! Just ate this, so delicious! Sides were brussel sprouts and baked potato. Skins were the best! Perfect for the start of fall!
Do you have to use thighs bone in and skin on? I bought chicken for recipe and realized I got skinless and boneless thighs 🙁 will it alter the taste?
It will definitely alter the texture of the chicken. I highly recommend using bone-in, skin-on chicken thighs for this recipe to obtain the best results possible.
OMG DELICIOUS! There was some confusion over ‘heavy cream’ and we bought 18%. I think it would have been much better with 35%. Next time I’m going to try it with fresh herbs. But OMG DELICIOUS!!
Hi Chungah, I made this for dinner and I have to tell you, it is amazingly delicious! Will definitely do again 🙂
Thank you for posting
Liz
I made this last night and will be making it again soon! I used two chicken breast and had plenty of sauce to serve it with a side of pasta. Thank you for the great recipe!
I am making this right now and it smells like thanksgiving 😀
This looks amazing!!!!!!! I share the deep love for mushrooms! So, I know this is a crucial ingredient and will probably not taste the same without it, but do you think there could be a substitute for the heavy cream? I can’t have dairy 🙁 sorry to even ask how I could change such an amazing looking dish! 🙁
There really isn’t a best non-dairy substitute for the heavy cream. You can certainly try and omit it from the recipe but I cannot speak for how much this will change the overall taste/texture of the dish.
Coconut cream works well as a dairy cream substitute. The taste isn’t quite the same but that’s what I use when avoiding dairy cream.
Maybe trying just thickening it up with cornstarch?
I’ve recently been using all purpose flour mixed in cold water before adding to pot. It works wonders at thickening soups and gravy so I’m guessing it will also work well here.
This sounds fabulous! Do you think it would work with chicken leg quarters?
Yes, absolutely! You may have to adjust cooking time as needed though.
Your chicken and mushrooms looks wonderful.
Girl, this does look delicious and that mushroom sauce uhh-mazing!!
I love the combo of chicken and mushrooms! This recipe just sounds amazing!
My family would go crazy for this chicken dinner!
LOVE chicken and mushrooms! I love that this recipe uses chicken thighs, too. So tasty! I can’t wait to try this!
Well you certainly did it justice! Beautiful photo’s and love how you made the recipe your own.
Thanks for linking back to laughingspatula.com!
Kathi
I just want to say that I recently found your site and I love it! Your recipes are wonderful, your site is lovely and easy to read, and your photos are great.
Thank you!
When you roast it in the over, do you cover it or leave it uncovered?
It should be left uncovered.
Love the combination of the Italian seasonings for this, goes great with the mushrooms I can imagine. And it looks a million dollar, yum! x
Well I have a similar love affair with mushrooms 😀 ( have you heard that some people are allergic to mushrooms?, how SAD it can be!) Well, thanks for sharing this yummilicious recipe. I am not a great cook but I have some partial knowledge. I will definitely try this one and I am quite confident about the magnificent taste of this recipe.
The mushroom sauce sounds amazing and the chicken looks irresistible. Great weeknight dinner idea.
-Jamie
Chungah you have the most amazing pics of food I HAVE EVER SEEN. When I see them my mouth waters! I am so glad I found your site!
Just made this tonight! It was so delicious and the sauce was fantastic! Thanks for another home run recipe.
I love anything thats easy and one pot! Yum!
Another nice recipe. Thanks so much.
That mushroom sauce is too good!
This chicken looks amazing! What an awesome dinner – my husband would love this – can’t wait to make it for him!
Looks great! What would you recommend serving this with, besides rice, or mashed potatoes? Quinoa isn’t an option as my family dislikes it. Thanks.
Roasted veggies would go great with a dish like this!
I paired this with couscus and sauteed lemony julienned carrots and zucchini. It was perfect
I love it over Egg Noodles. I just do 4 Thighs but the entire amount of sauce (using fresh herbs). It’s devine!
We did polenta along with steamed broccoli and it was perfect!
We made with pearl barley. We typically don’t like pearl barley, however I insist on it a few times per year. We now have a recipe where pearl barley is awesome! Excellent!!
….and we added spinach to the sauce at end….lovely recipe!
I absolutely LOVE mushrooms also. Whenever any type of mushrooms are available as an appetizer, I always order them at restaurants. Your chicken and mushrooms look absolutely delicious, a perfect weeknight meal!
This sounds absolutely delicious and will be on our menu this week. We LOVE mushrooms. Go to the Barefoot Contessa’s website and get her mushroom lasagna recipe – you will not be disappointed! LOVE your recipes!!!
Looks great ! I will try it this week.
Chicken and mushrooms what could be more comforting on a chilly day! I would eat it with mashed potatoes. Delicious! Perfect for a busy weeknight dinner. 🙂