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

Yield: 8 servings

Prep: 10 minutes minutes

Cook: 40 minutes minutes

Total: 50 minutes minutes

The most flavorful chicken topped with the creamiest mushroom sauce. An easy meal for those busy weeknights!

5 stars (24 ratings)

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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.

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