Mushroom and Chicken Skillet

   Its Friday! Yay this week I have a delicious chicken thigh recipe that is very simple. I have been trying to think of ways to get the Hubby to eat more veggies and with that I knew the best place to start was with mushrooms since he already likes them pretty well. This is a Chicken and Mushroom recipe that can be made in one pan (as long as it’s oven safe). I adapted this from Chungah at Damn Delicious.

Mushroom and Chicken Skillet

INGREDIENTS

5-8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper, to taste

3 tablespoons unsalted butter, diced

4 cloves garlic, minced

8 ounces baby bell mushrooms, sliced

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 cup heavy cream

1/4 cup grated Parmesan

Preheat oven to 400 degrees F.

Season chicken thighs with salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side, sit aside.

Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 8 minutes; season with salt and pepper, to taste. Stir in chicken broth, oregano and basil. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25 minutes. Set aside chicken; reserving juices in the pan.

Doesn't that chicken look perfect...even if it
did run all over the stove. 

Stir in heavy cream and Parmesan. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.

It looked a bit greasy, we were hungry so I
didn't cook it down as far as it could, it would
be more creamy if cooked longer.

Plate chicken with mushrooms and sauce over the top.

I served Smashed potatoes with them.To help with the veggie eating even if potatoes aren't exactly a vegetable haha.

Take as many small red potatoes as you like and boil them until they are fork tender

Then place them on a cookie sheet or in a shallow baking dish, and smash them with the bottom of a cup or with a potato masher. Be sure and do this gently if they still are a little hard they will go flying the other way.

Mix together about 2 tablespoons of oil, some garlic powder, basil and oregano. Brush the mixture over the potatoes.

Bake for about 20-25 minutes at 450°

They come out all golden and crispy, YUMM!

   Good news the hubby loved both new dishes which makes me one happy wife and chef. If you like mushrooms and creamy sauce with crispy chicken thighs this is the recipe for you. This will be going in my recipe folder to make regularly.

   Does this sound like something you would make? It is so easy and worth the time and easy peasy clean up.

   Have a great weekend we are going to the Tulsa State Fair with my parents and I can’t wait to share what all we see.