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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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.