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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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!