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MUSHROOM CHICKEN SKILLET

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MUSHROOM CHICKEN SKILLET - Placeofmytaste.com for The36th Avenue

Last week we got snowed  here in VA and  this weekend the weather finally got a little better that we got our first ice cream treats from the ice cream truck on Saturday.  I am so ready for nice warm days. As grilling weather is still couple weeks away, I have a fantastic and easy Mushroom chicken skillet recipe for ya today. Can be finished in just 30 short minutes. Chicken and mushroom can only be Oh-so-good together. My hubby, unfortunately not a huge mushroom fan but it won’t stop me cooking with mushroom as the boys and I are loving it.

MUSHROOM CHICKEN SKILLET - Placeofmytaste.com for The36th Avenue

 My boys love mushroom  steamed with onions, baked, fried and they also loved this chicken skillet so much when I made it the other night. So easy to put together and the juicy, creamy sauce will please every mushroom and chicken lover.

Chicken mushroom skillet - Placeofmytaste.com for The36th Avenue (4 of 6)

MUSHROOM CHICKEN SKILLET
 
Author:
Ingredients
  • 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
Instructions
  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.
Notes
Recipe adapted: Damn Delicious

MUSHROOM CHICKEN SKILLET - Placeofmytaste.com for The36th Avenue

I hope you will love this recipe as much as we do. It is definitely a keeper for us:-)

You may like my other favorite dinner recipe as well:

LEMON DILL SALMON

Lemon-Dill-Salmon-Place-Of-My-Taste

Thank you for reading today, it is always a pleasure to have you around!

Xoxo

Aniko

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