Total Time: 35 mins | Servings: 4
Every bite of this chicken and mushrooms is infused with flavor. Thanks to the herbs added to the chicken and mushroom pan sauce. For a filling meal, serve this over pasta, rice, or quinoa.
Ingredients
1 tbsp extra-virgin olive oil
8 chicken thighs (about 4 lbs), skin on
2 tbsp snipped fresh rosemary
2 tbsp snipped fresh thyme
8 oz. fresh button or cremini mushrooms, halved and/or quartered
¼ tsp kosher salt
⅛ tsp black pepper
1 c. chicken broth
½ c. dry white wine or chicken broth
1 tbsp all-purpose flour
1 tbsp snipped flat-leaf Italian parsley
2 tbsp Dijon-style mustard
How to make Three Herb Chicken and Mushrooms
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Season the chicken with salt, pepper, t tbsp rosemary, and 1 tbsp thyme on all sides.
Step 3: In a 12-inch cast-iron skillet or very large oven-going skillet, heat the olive oil over medium heat. Once hot, add the chicken, skin side down. Sear the chicken for about 5 to 7 minutes until one side is browned. Flip the chicken, then transfer the skillet into the preheated oven. Bake for about 15 to 20 minutes or until the internal temperature of the chicken reaches at least 170 degrees F.
Step 4: Set the chicken aside when done.
Step 5: In the now-empty skillet, add the mushrooms and cook over medium-high heat for about 4 minutes, stirring often. Stir in the flour. Then, pour in the chicken broth and wine. Next, add the mustard. Continue to cook while stirring until the mixture has thickened and is bubbly.
Step 6: Before taking the skillet off the heat, cook and stir for an additional minute. Then, throw in the rosemary, thyme, and parsley.
Step 7: Serve the chicken right away over pasta, rice, or quinoa. And do not forget to spoon the sauce on top. Enjoy!
Nutrition Facts (per serving)
Calories 757, Fat 54g, Carbs 6g, Protein 55g
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