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!
I was wondering and you have TONS of comments and AHHHMMMAAZZIINNGG recipes….which my pinterest board is overloading with 🙂 Can you do this with breasts? My husband and I rather have that then the dark meat in the thigh. Thanks so much 🙂
I have never tried it with chicken breasts but I don’t see why it wouldn’t work. However, please be mindful of cooking time as it may have to be adjusted as needed.
I made this last night and it was delicious! I used half and half instead of heavy cream because it was what I had. Because if that I had to add some flour/hot water mixture to thicken it up, but it still turned out great.
This came out tasting bitter? I have no idea what went wrong. The chicken was delicious but the sauce was too bitter to enjoy. Anyone else have this problem or know how to fix it?
Bitter? That’s really strange as there are no bitter-tasting ingredients in this dish. Did you follow the recipe exactly as is without any substitutions?
I did! That’s why I’m so confused, lol. Regardless, the chicken was absolutely delicious. I would definitely make that again!
Garlic can turn bitter if cooked too long. Maybe that happened.
Did your butter burn perhaps?
Just made this for dinner. The mushrooms were delicious!
I was trying to decide what to take out for dinner tonight. I have several packages of chicken thighs in the freezer, but wasn’t feeling inspired. Enter my Pinterest feed, and your wonderful post! I know exactly what I’ll be making, and I expect it to be delicious! Well done, and thank you!
I still don’t have a dutch oven and the pan I would normally use for a recipe like this can only go into an oven at 350 degrees. Would it be best to cook it a little bit longer at 350 in the oven or try to just cook it on the stove?
Trisha, I recommend transferring the chicken to a baking dish and cooking at the appropriate temperature listed in the recipe.
HI! I would love to make this!!! Instead of cremini, may I use a mix of fresh shiitake, oyster mushroom and button mushrooms?
Yes, absolutely!
Made this for supper tonight but had to use milk instead of heavy cream since I didn’t have any on hand. Still turned out super yummy though. Definitely a keeper!
Oh my! Just ate this, so delicious! Sides were brussel sprouts and baked potato. Skins were the best! Perfect for the start of fall!
Do you have to use thighs bone in and skin on? I bought chicken for recipe and realized I got skinless and boneless thighs 🙁 will it alter the taste?
It will definitely alter the texture of the chicken. I highly recommend using bone-in, skin-on chicken thighs for this recipe to obtain the best results possible.
OMG DELICIOUS! There was some confusion over ‘heavy cream’ and we bought 18%. I think it would have been much better with 35%. Next time I’m going to try it with fresh herbs. But OMG DELICIOUS!!
Hi Chungah, I made this for dinner and I have to tell you, it is amazingly delicious! Will definitely do again 🙂
Thank you for posting
Liz
I made this last night and will be making it again soon! I used two chicken breast and had plenty of sauce to serve it with a side of pasta. Thank you for the great recipe!
I am making this right now and it smells like thanksgiving 😀
This looks amazing!!!!!!! I share the deep love for mushrooms! So, I know this is a crucial ingredient and will probably not taste the same without it, but do you think there could be a substitute for the heavy cream? I can’t have dairy 🙁 sorry to even ask how I could change such an amazing looking dish! 🙁
There really isn’t a best non-dairy substitute for the heavy cream. You can certainly try and omit it from the recipe but I cannot speak for how much this will change the overall taste/texture of the dish.
Coconut cream works well as a dairy cream substitute. The taste isn’t quite the same but that’s what I use when avoiding dairy cream.
Maybe trying just thickening it up with cornstarch?
I’ve recently been using all purpose flour mixed in cold water before adding to pot. It works wonders at thickening soups and gravy so I’m guessing it will also work well here.
This sounds fabulous! Do you think it would work with chicken leg quarters?
Yes, absolutely! You may have to adjust cooking time as needed though.
Your chicken and mushrooms looks wonderful.
Girl, this does look delicious and that mushroom sauce uhh-mazing!!
I love the combo of chicken and mushrooms! This recipe just sounds amazing!
My family would go crazy for this chicken dinner!