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Baked Chicken and Mushroom Skillet
5 from 72 votes

Baked Chicken and Mushroom Skillet

Baked Chicken and Mushroom Skillet features bone-in, skin-on chicken thighs seared to a golden brown, then oven-roasted with cremini mushrooms, garlic, and a fragrant mix of dried thyme, oregano, and basil. The dish is finished with a creamy Parmesan sauce enriched by heavy cream and whole grain mustard, creating a rich accompaniment for the tender roasted chicken and savory mushrooms.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
  7. Serve chicken immediately, topped with mushroom mixture.