• 8 chicken thighs
  • salt and black pepper, to taste
  • 3 tablespoons unsalted butter, diced
  • 3 cloves garlic, minced
  • 8 ounces portabello mushrooms, halved
  • 1 cup chicken broth
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan
  • 1 tablespoon whole grain mustard
  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with salt and pepper, to taste.
  3. In a large skillet (oven-proof) heat 2 tablespoons butter. Add chicken and bake both sides for 4 minutes, until golden brown. ( Leave skin on if preferred)
  4. Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Add chicken broth and spices. Return chicken to the skillet.
  5. Place skillet into oven and roast until completely cooked through, for about 25 minutes.
  6. Set aside chicken; reserving juices in the pan.
  7. Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
  8. Serve chicken immediately, topped with mushroom mixture.
Recipe adapted: Damn Delicious
Recipe by at