Creamy Chicken and Mushroom Skillet Bake
Serving Size / Yield
- 8 bone-in, skin-on chicken thighs
- sea salt and pepper, to taste
- 3 Tbs. butter, diced
- 3 cloves garlic, minced
- 8 oz. cremini mushrooms, halved
- 1 C. chicken broth
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/4 C. heavy cream
- 1/4 C. grated Parmesan
- 1 Tbs. whole grain mustard
Preheat oven to 400 degrees and season the chicken with salt and pepper to taste. In a large, oven-proof skillet melt 2 Tbs. butter over medium high heat. Sear the chicken on both sides for 2 to 3 minutes, or until the skin is golden brown. Set aside.
Melt 1 Tbs. butter in the skillet and cook the mushrooms and garlic, stirring occasionally, for 5 to 6 minutes, or until tender and browned. Season with salt and pepper to taste. Stir in the chicken broth thyme, oregano, and basil. Put the chicken back in the skillet.
Put the skillet in the oven and roast for 25 to 30 minutes, or until completely cooked through and reaching a temperature of 175 degrees internally. Set aside the chicken and reserve the juices in the pan. Stir in the cream, Parmesan, and mustard. Bring it to a boil and simmer for 5 minutes, or until slightly reduced. Serve immediately with the mushroom mixture.