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 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!