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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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.