Baked Chicken and Mushroom Skillet
Baked Chicken and Mushroom Skillet
Ingredients
Main
- 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
- 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 min - 5
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
25 min - 6
Set aside chicken; reserving juices in the pan.
- 7
Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
5 min - 8
Serve chicken immediately, topped with mushroom mixture.
