Baked Chicken & Mushroom Skillet

I haven't made this yet but my daughter raved about it which is good enough for me. It will be dinner tomorrow night but I'm sharing in the meantime.


  • 8 bone-in, chicken thighs
  • Salt and  pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 to 1/2 chopped onion
  • 8 ounces portabella mushrooms, sliced
  • 1 cup chicken broth - I use organic, low-sodium free-range
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup half-and-half
  • 1/4 cup Parmesan
  • 1 tablespoon Dijon mustard (I'm going to try dry)


  1. Preheat oven to 400 degrees F
  2. Season chicken thighs with salt and pepper, to taste
  3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, and sear both sides until golden brown, about 2-3 minutes per side; set aside
  4. Melt remaining 1 tablespoon butter in the skillet. Add garlic, onion and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet
  5. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Set aside chicken; reserving juices in the pan
  6. Stir in half-and-half and mustard. Bring to a slow boil; reduce heat, add parmesan and simmer until slightly reduced, about 5 minutes
  7. Serve chicken immediately, topped with mushroom mixture


206 calories, 13g total fat, 15mg cholesterol, 180mg sodium, 25mg potassium, 3g carbs, 22g protein

(Adapted from Damned Delicious)