Mushroom and Chicken Skillet

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 40m

A very flavorful chicken topped with a creamy mushroom sauce. A simple recipe for any busy night.


  • 8 bone-in, skin-on chicken thighs
  • salt, gralic powder and ground black pepper, to taste
  • 3 tablespoons unsalted butter, diced
  • 6 cloves garlic, minced
  • 1 cup mushrooms, large cuts
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1 tbsp mustard


Step 1

Preheat oven to 400 degrees F.

Step 2

Season chicken thighs with salt, garlic powder and pepper.

Step 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.

Step 4

Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until browned, about 2-3 minutes; season with salt, garlic powder, and pepper. Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet.

Step 5

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set aside chicken; reserving juices in the pan.

Step 6

Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.

Step 7

Serve chicken immediately, topped with mushroom mixture.

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