Baked Chicken and Mushroom Skillet – Juicy chicken and sauce with mushroom sauce cooked in the same pan! Don’t skip the sauce here!- Juicy chicken and sauce with mushroom sauce cooked in the same pan! Don’t skip the sauce here! Hindi-Recipe chicken with the creamiest mushroom sauce.
I don’t know what it is, but I can have a love story with mushrooms. Chanterelle, white oyster, portobello, shiitake, cremini – name it. I love you all. I can eat it as an accompaniment, as the main course, in a salad, in a soup, and now this. The most generous mushroom sauce.
It was so creamy that I was ready to put the chicken aside and stick it to the soup. Now, this is a meal in itself. But since I already have my beautifully curled chicken legs, I decided to throw them in the pan. To be honest I’m not sure who the star is here: crispy chicken drumsticks, drumsticks, or creamy mushroom sauce boiling in all juices.
A hearty meal your whole family will love and makes lots of sauce!
Ingredients Baked Chicken and Mushroom Skillet
8 boneless chicken thighs or 4 chicken breasts (see notes)
1/2 cup of flour seasoned with 1 teaspoon of salt and 1/4 teaspoon of pepper
2 tablespoons butter, 1 tablespoon chicken, 1 tablespoon mushrooms
1 tablespoon of olive oil
8 ounces creamy mushrooms, chopped
3 large garlic cloves, minced
1 1/2 cups chicken broth, white wine, or a combination of both. You can also substitute the beef broth
1/2 cup heavy cream See notes if half and half cup
2 tablespoons Dijon mustard
1 whole tablespoon fresh thyme or 2 teaspoons dried
1/2 cup Asiago cheese or another hard cheese like Parmesan
Instructions for Baked Chicken and Mushroom Skillet
- Heat a large skillet over medium heat. Add a tablespoon of butter and olive oil.
- Put the seasoned flour on the plate. Coat the chicken with flour and place it in a hot skillet. Brown on each side until crisp. About 4 minutes per side (the chicken may not be fully cooked, but it will still cook in the sauce).
- Remove the grilled chicken from the plate and reserve. Reduce the heat to medium. Add a tablespoon of butter to the pan along with the mushrooms. Fry for a few minutes until the mushrooms are slightly golden.
- Add the garlic and thyme. Continue cooking for another minute until the garlic is soft and fragrant.
- Add broth (or wine) to stir all the chunks in the bottom of the pan.
- Add the cream, Digon, and cheese. Stir until creamy and blended.
- Seasonal flavor .. more salt .. more pepper?
- Return the chicken to the skillet and simmer for another 10-12 minutes or until the internal temperature of the chicken reaches 165 degrees, the stock is reduced by one third and the back of the spoon is covered.
- Serve with rice or potatoes and a simple salad or steamed vegetables!
- The chicken is fully cooked when the internal temperature reaches 165 degrees.
- Cut the chicken breasts from the thighs. Bone or bone If you are using the bone, control the temperature so it doesn’t overcook.
- We used grated Asiago cheese, but you can definitely use Parmesan, Romano, or a combination of both!
- If substituting cream for half and half, add a tablespoon of flour, with two tablespoons of half and a half to thicken the sauce.
- The trends are a little different from the video where we are adding cream now with broth instead of two steps … we are
- always trying to save time here! Either way, you get the same delicious dish!