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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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….