Baked Creamy Chicken and Mushroom Skillet
Description
Nothing is better than a good chicken dish with mushrooms, cheese and a great sauce. Serve with mashed potatoes or egg noodles and a crusty bread to sop up all that tasty juice.
Ingredients
8 bone-in, skin-on chicken thighs
kosher salt, to taste
freshly ground black pepper, to taste
3 T. unsalted butter, diced
4 cloves garlic, minced
8 oz. cremini mushrooms, halved
1 c. chicken stock or broth
1/2 t. dried thyme
1/2 t. dried oregano
1/2 t. dried basil
1/4 c. heavy cream
1/4 c. grated Parmesan cheese
1 T. whole grain mustard
Directions
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Preheat oven to 400 degrees.
Season chicken 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; sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining butter in the skillet. Add garlic and mushrooms, cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken stock/broth, thyme, oregano and basil. Return chicken to the skillet.
Place in oven; roast until completely cooked through, reaching an internal temperature of 175 degrees, about 25-30 minutes. Set aside chicken; reserving juices in the pan.
Stir in cream, Parmesan cheese and mustard. Bring to a boil; reduce heat; simmer until slightly reduced, about 5 minutes.
Serve chicken immediately, topped with mushroom mixture.
Makes 8.