Chicken Thighs with Creamy Mushroom and Herb Sauce

Looking for an easy yet decadent dish that will wow your family and friends? Look know further. If you have more mouths to feed, you will need to double the sauce mixture. In an effort to keep the skin of the chicken crispy, and speed up the cooking process, instead of putting the chicken into the oven in the skillet, why not put the chicken on a separate baking sheet for the remainder of its cook time. This will give you time to prep the creamy mushroom and herb sauce at the same time! We can thank the folks over at Better Homes and Gardens for this delicious recipe!

Chicken Thighs with Creamy Mushroom and Herb Sauce
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  1. 8 chicken thighs (about 4 pounds), skin on
  2. 1/4 teaspoon kosher salt
  3. 1/8 teaspoon black pepper
  4. 2 tablespoons snipped fresh rosemary
  5. 2 tablespoons snipped fresh thyme
  6. 1 tablespoon extra-virgin olive oil
  7. 8 ounces fresh button or cremini mushrooms, halved and/or quartered
  8. 1 tablespoon all-purpose flour
  9. 1 cup chicken broth
  10. 1/2 cup dry white wine or chicken broth
  11. 2 tablespoons Dijon-style mustard
  12. 1 tablespoon snipped flat-leaf Italian parsley
  1. Preheat oven to 400 degrees F. Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. Heat the olive oil over medium heat in a 12-inch cast iron skillet or very large oven-going skillet. Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side. Turn chicken pieces over and place skillet into the oven for 15 to 20 minutes or until done (at least 170 degrees F).
  2. Remove chicken from skillet and set aside. Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally for 4 minutes. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove skillet from heat and add remaining rosemary, thyme, and parsley. Serve mushrooms sauce over chicken.
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Nutrition Facts

  • Per serving:
  • 757 kcal cal.,
  • 54 g fat
  • (14 g sat. fat,
  • 11 g polyunsaturated fat,
  • 23 g monounsatured fat),
  • 310 mg chol.,
  • 722 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 55 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet


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