Baked Chicken and Mushroom Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course
Baked Chicken and Mushroom Skillet
Description
This recipe starts by seasoning and searing the chicken thighs until the skin is golden, sealing in juices and developing flavor. Mushrooms and garlic are then sautéed in the same skillet to absorb residual flavors, followed by adding chicken broth and dried herbs to infuse the dish during roasting. Baking the chicken and mushrooms together ensures even cooking and melding of the aromatic components.
After roasting to a safe internal temperature, the chicken is set aside while a sauce is created in the pan by combining heavy cream, Parmesan cheese, and whole grain mustard. The sauce is simmered until slightly thickened, providing a creamy, tangy finish. Serving involves topping the chicken with this sauce and mushrooms, which complement the crispy skin and juicy meat.
Ingredients
- 8 bone-in skin-on chicken thighs
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons butter divided, unsalted
- 3 cloves garlic minced
- 8 ounces cremini mushrooms halved
- 1 cup chicken broth
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ cup heavy cream
- ¼ cup Parmesan Cheese freshly grated
- 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.
User Reviews
Overall Rating
5
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