Total time: 35 mins | Servings: 4
This chicken and mushrooms are infused with so much flavor. The chicken is perfectly seasoned with herbs. Then, pan-seared and baked until juicy. It’s a great weeknight dinner option perfect to serve pasta, quinoa, or rice. Easily make these three herb chicken and mushrooms any time and in no time for a filling meal excellent even during the busiest days!
1 tbsp extra-virgin olive oil
8 chicken thighs (about 4 lbs), skin on
1 tbsp snipped flat-leaf Italian parsley
2 tbsp snipped fresh rosemary
2 tbsp snipped fresh thyme
8 oz. fresh button or cremini mushrooms, halved and/or quartered
1 tbsp all-purpose flour
½ c. dry white wine or chicken broth
1 c. chicken broth
2 tbsp Dijon-style mustard
¼ tsp kosher salt
⅛ tsp black pepper
How to make Three Herb Chicken and Mushrooms
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: On both sides, season the chicken with salt, pepper, 1 tbsp rosemary, and 1 tbsp thyme.
Step 3: In a 12-inch cast-iron skillet or very large oven-going skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken, skin-side down, and sear for about 5 to 7 minutes or until the first side is browned. Flip the pieces of chicken and transfer the skillet into the preheated oven. Bake the chicken for about 15 to 20 minutes or until the internal temperature of the chicken reaches at least 170 degrees F. When done, remove it from the oven and set the chicken aside.
Step 4: In the now-empty skillet, add the mushrooms. Cook for about 4 minutes over medium-high heat, stirring often. Then, stir in the flour. Pour in the chicken broth, and wine, and add the mustard. Continue to cook, stirring, until the mixture has thickened and bubbly. Take the skillet off the heat and add the rest of the rosemary, thyme, and parsley.
Step 5: Pour the mushroom sauce over the chicken and serve. Enjoy!
Per Serving: 757 calories; fat 54g; cholesterol 310mg; saturated fat 14g; carbohydrates 6g; mono fat 23g; poly fat 11g; insoluble fiber 1g; sugars 2g; protein 55g; vitamin a 353.8IU; vitamin c 4.6mg; thiamin 0.2mg; riboflavin 0.7mg; niacin equivalents 14mg; vitamin b6 1mg; folate 22.4mcg; vitamin b12 1.3mcg; sodium 722mg; potassium 756mg; calcium 36mg; iron 2.8mg.