Baked Chicken and Mushroom Skillet — Damn Delicious

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Baked Chicken and Mushroom Skillet

The most flavorful chicken topped with the creamiest mushroom sauce, baked to absolute crisp perfection. An easy meal for those busy weeknights!

I don’t know what it is but I may have somewhat of a love affair with mushrooms.

Chanterelle, white, oyster, portobello, shiitake, cremini – you name it. I love them all.

I can eat them as a side, as a main dish, in a salad, in a soup, and now this. The creamiest of all mushroom sauces.

It’s so creamy, I was ready to put the chicken aside and slurp it as a soup. Now THAT is a meal in and of itself.

But since I already had my beautifully crisped up chicken thighs, I decided to throw them into the skillet.

Now to be honest, I’m not really sure which is the star here – the crisped up, tender chicken thighs or the creamy mushroom sauce simmered in all of the pan juices.

Either way, these two make a match made in heaven in the quickest, most flavorful chicken dish ever. Just be sure to throw in some extra mushrooms – they will be the first ones to go!

Baked Chicken and Mushroom Skillet

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

The most flavorful chicken topped with the creamiest mushroom sauce. An easy meal for those busy weeknights!


  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, halved
  • 1 cup chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 1 tablespoon whole grain mustard


  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, skin-side down, 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 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 heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
  7. Serve chicken immediately, topped with mushroom mixture.

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Chicken and mushrooms what could be more comforting on a chilly day! I would eat it with mashed potatoes. Delicious! Perfect for a busy weeknight dinner. 🙂

Looks great ! I will try it this week.

This sounds absolutely delicious and will be on our menu this week. We LOVE mushrooms. Go to the Barefoot Contessa’s website and get her mushroom lasagna recipe – you will not be disappointed! LOVE your recipes.

I absolutely LOVE mushrooms also. Whenever any type of mushrooms are available as an appetizer, I always order them at restaurants. Your chicken and mushrooms look absolutely delicious, a perfect weeknight meal!

Looks great! What would you recommend serving this with, besides rice, or mashed potatoes? Quinoa isn’t an option as my family dislikes it. Thanks.

Roasted veggies would go great with a dish like this!

I paired this with couscus and sauteed lemony julienned carrots and zucchini. It was perfect

I love it over Egg Noodles. I just do 4 Thighs but the entire amount of sauce (using fresh herbs). It’s devine!

We did polenta along with steamed broccoli and it was perfect!

We made with pearl barley. We typically don’t like pearl barley, however I insist on it a few times per year. We now have a recipe where pearl barley is awesome! Excellent!!

….and we added spinach to the sauce at end….lovely recipe!

This chicken looks amazing! What an awesome dinner – my husband would love this – can’t wait to make it for him!

That mushroom sauce is too good!

Another nice recipe. Thanks so much.

I love anything thats easy and one pot! Yum!

Just made this tonight! It was so delicious and the sauce was fantastic! Thanks for another home run recipe.

Chungah you have the most amazing pics of food I HAVE EVER SEEN. When I see them my mouth waters! I am so glad I found your site!

The mushroom sauce sounds amazing and the chicken looks irresistible. Great weeknight dinner idea.

Well I have a similar love affair with mushrooms 😀 ( have you heard that some people are allergic to mushrooms?, how SAD it can be!) Well, thanks for sharing this yummilicious recipe. I am not a great cook but I have some partial knowledge. I will definitely try this one and I am quite confident about the magnificent taste of this recipe.

Love the combination of the Italian seasonings for this, goes great with the mushrooms I can imagine. And it looks a million dollar, yum! x

When you roast it in the over, do you cover it or leave it uncovered?

It should be left uncovered.

I just want to say that I recently found your site and I love it! Your recipes are wonderful, your site is lovely and easy to read, and your photos are great.

Well you certainly did it justice! Beautiful photo’s and love how you made the recipe your own.
Thanks for linking back to!

LOVE chicken and mushrooms! I love that this recipe uses chicken thighs, too. So tasty! I can’t wait to try this!

My family would go crazy for this chicken dinner!

I love the combo of chicken and mushrooms! This recipe just sounds amazing!

Girl, this does look delicious and that mushroom sauce uhh-mazing!!

Your chicken and mushrooms looks wonderful.

This sounds fabulous! Do you think it would work with chicken leg quarters?

Yes, absolutely! You may have to adjust cooking time as needed though.

This looks amazing. I share the deep love for mushrooms! So, I know this is a crucial ingredient and will probably not taste the same without it, but do you think there could be a substitute for the heavy cream? I can’t have dairy 🙁 sorry to even ask how I could change such an amazing looking dish! 🙁

There really isn’t a best non-dairy substitute for the heavy cream. You can certainly try and omit it from the recipe but I cannot speak for how much this will change the overall taste/texture of the dish.

Coconut cream works well as a dairy cream substitute. The taste isn’t quite the same but that’s what I use when avoiding dairy cream.

Maybe trying just thickening it up with cornstarch?

I’ve recently been using all purpose flour mixed in cold water before adding to pot. It works wonders at thickening soups and gravy so I’m guessing it will also work well here.

I am making this right now and it smells like thanksgiving 😀

I made this last night and will be making it again soon! I used two chicken breast and had plenty of sauce to serve it with a side of pasta. Thank you for the great recipe!

Hi Chungah, I made this for dinner and I have to tell you, it is amazingly delicious! Will definitely do again 🙂
Thank you for posting

OMG DELICIOUS! There was some confusion over ‘heavy cream’ and we bought 18%. I think it would have been much better with 35%. Next time I’m going to try it with fresh herbs. But OMG DELICIOUS!!

Do you have to use thighs bone in and skin on? I bought chicken for recipe and realized I got skinless and boneless thighs 🙁 will it alter the taste?

It will definitely alter the texture of the chicken. I highly recommend using bone-in, skin-on chicken thighs for this recipe to obtain the best results possible.

Oh my! Just ate this, so delicious! Sides were brussel sprouts and baked potato. Skins were the best! Perfect for the start of fall!

Made this for supper tonight but had to use milk instead of heavy cream since I didn’t have any on hand. Still turned out super yummy though. Definitely a keeper!

HI! I would love to make this. Instead of cremini, may I use a mix of fresh shiitake, oyster mushroom and button mushrooms?

I still don’t have a dutch oven and the pan I would normally use for a recipe like this can only go into an oven at 350 degrees. Would it be best to cook it a little bit longer at 350 in the oven or try to just cook it on the stove?

Trisha, I recommend transferring the chicken to a baking dish and cooking at the appropriate temperature listed in the recipe.

I was trying to decide what to take out for dinner tonight. I have several packages of chicken thighs in the freezer, but wasn’t feeling inspired. Enter my Pinterest feed, and your wonderful post! I know exactly what I’ll be making, and I expect it to be delicious! Well done, and thank you!

Just made this for dinner. The mushrooms were delicious!

This came out tasting bitter? I have no idea what went wrong. The chicken was delicious but the sauce was too bitter to enjoy. Anyone else have this problem or know how to fix it?

Bitter? That’s really strange as there are no bitter-tasting ingredients in this dish. Did you follow the recipe exactly as is without any substitutions?

I did! That’s why I’m so confused, lol. Regardless, the chicken was absolutely delicious. I would definitely make that again!

Garlic can turn bitter if cooked too long. Maybe that happened.

Did your butter burn perhaps?

I made this last night and it was delicious! I used half and half instead of heavy cream because it was what I had. Because if that I had to add some flour/hot water mixture to thicken it up, but it still turned out great.

I was wondering and you have TONS of comments and AHHHMMMAAZZIINNGG recipes….which my pinterest board is overloading with 🙂 Can you do this with breasts? My husband and I rather have that then the dark meat in the thigh. Thanks so much 🙂

I have never tried it with chicken breasts but I don’t see why it wouldn’t work. However, please be mindful of cooking time as it may have to be adjusted as needed.

It’s in the oven. The aroma from the butter , garlic & spices fill the house & make you feel divine… Adding angel hair pasta to the dish. Thanks for saving the girl with extra chicken….

I just made this and it is delicious! I dumped my cheese in and didn’t realize that it was Romano cheese until it was too late. Mine didn’t look nearly as pretty either but tasted awesome! I had to pry myself away from the pan before I drank the sauce and ate all the mushrooms! Mmmm mmmm! Imagine if I had actually done it correctly! Thank you!

Oh and I used boneless, skinless chicken thighs and it still came out great. That’s probably why it wasn’t as pretty.

I made this recipe the other night and it was great! My only concern is that when I was finishing the sauce and simmering it as instructed, all of the chicken juices (fat?) rose to the top of the sauce and gave it an oily, splotchy appearance. It still tasted great but I couldn’t figure out how to get that film off of the sauce and wished it could have been a more uniform, creamy consistency. Any suggestions? Perhaps I simmered it too long?

Maddie, when the fat rises to the top, you can simply skim the fat as needed with a spoon.

Ok! I tried that, and quickly gave up. I’ll be more diligent about it next time. Thanks!

I know what you mean – it can get a little tedious!

I made this recipe tonight and it was sooooo good! However, I only had boneless chicken breast. I pounded out the breasts until the were thin and then followed the recipe. My husband said it was the best chicken he has ever had!!

I made this tonight and it was so yummy. I chopped up a whole chicken and cooked the chicken in batches, starting with the breasts first since it’s much thicker. It was so tender and my family loved the flavors. Thanks for sharing

I never leave comments… But I HAD to… This was the best god damn dinner ever!! Seriously it was delicious! My husband, the worlds pickiest eater ever, told me to put this in the rotation! We paired it with sautéed sweet potatoes and onions! Glorious!! Thank you!

Made this tonight- it was excellent!

This is a good recipe – I had to make a few adjustments tho: I felt it was a tad salty so I added a few tablespoons of water to the sauce. I also think it may be best to omit the parm for next time. I feel like it ended up sticking to the bottom of the skillet even though I stirred it in. Overall a good recipe.

It is best to use a nonstick skillet for next time. Additionally, you should be adding salt, to taste, so it seems like you may have added too much.

This was SOOOO good! One of the best dinners I have ever made 🙂 I did substitute boneless, skinless chicken breasts for the chicken thighs. It was still so delicious!

Made this tonight and it was a HUGE hit. I still consider myself a beginner cook so I was nervous, but I pulled it off. The chicken was super moist, the mushrooms were divine, and the sauce was awesome. I wish I could’ve gotten the skin on the chicken to be more crispy, but that was probably user error.

Served it with stuffing and bacon wrapped asparagus. Probably would go for a lighter side than stuffing next time, but the asparagus was light enough and equally pleasing. Husband gave the meal 4.5 stars, and I think he only took .5 off because dinner was late 😉

Thanks for the awesome recipe!

I made this about a month ago and impressed my husband! It was SOOOOOOO delicious!! I had not favorited your site, so when I was starving for this recipe again, I had to search and search. But I was not going to give up until I found it!! Now, I have made this photo my desk top pic and this site is favorited with a million stars. Love your recipes!! A devoted new follower.

I love that you set it to your desktop picture!

Do you roast the chicken in the oven with the the mushroom sauce mixed in or by itself?
Thank you

They are all mixed in together – you can refer back to the recipe as it states, “Return chicken to the skillet.”

This chicken is so delicious it is almost unbelievable! But believe it. It will become a family favorite! Thank you, Chungah, for this awesome recipe!!

OMG! We’ve been trying some new recipes lately and almost all of them have been less than stellar. This was wonderful though! Forgot the mushrooms at the store 🙁 but made it anyway and I’ll be making this over and over! Woo hoo!

Grant me favor as I try to prepare this tonight; I’m aiming for it to turn out as great as yours/fellows repliers!

OMG This was delicious! thanks for the recipe!

Figured this would be a great recipe tonight, one question though,, is this baked uncovered?

Yes, it is baked uncovered.

I just finished making this with a couple substitutions: I used a cut up whole chicken instead of thighs, baby bella mushrooms and mustard powder. It turned out very well.

I think if I use breasts again I’ll pound them or cut them up.

The sauce had a lovely flavor though. My family really enjoyed this dish.

Made this for dinner tonight. Super easy and so yummy! My husband and son both gave it a thumbs up. Will definitely be making this again. Thank you for a great recipe 🙂

This was delicious! Lovely flavors, but I think I had too much liquid for my sauce. I wonder if I should have drained some off between browning the chicken and sauteeing the mushrooms. When I transferred the skillet to the oven, it wasn’t really roasting because it was half submerged in liquid? My sauce was very watery but still yummy! Any suggestions?

Rebecca, you can always ladle out some of the liquid prior to roasting if you feel that it is too much for you.

Made this tonight and it was delicious! I didn’t have the broth or cream, so I improvised by using cream of chicken soup and a little milk. Still tasted marvelous! Thanks for your recipes.

I’ve made this twice in the last few weeks and posted my version on my blog. It is delicious! I used some shiitake mushrooms in addition to cremini because I can’t get enough shiitake ever. I also added some onion and used black garlic instead of regular garlic. And since my honey can’t stand mustard, I had to leave that out. Oh, it was so good — perfect for a chilly night. Thanks for the inspiration!

I swapped out a strong IPA for the cream (my cream had just turned bad!) and cooked it down with a quick roux to make a beer-gravy. It was amazing with rice! Perfect timing in the oven and on the stove. Thank you for the best weeknight dinner!

Could I use skinless boneless chicken with this recipe also?

Made this tonight. My husband says it is a HUGE winner! Soooo good. I did make one adjustment by pouring off half of the fat left after searing the chicken, but before adding the mushrooms. It would have been much too fatty if I hadn’t done that. Thanks for the great recipe!

This was absolutely wonderful! Thank you for the recipe. I followed it to the T and it was fabulous. My husband fell in love with it! The only comment I would make is agreeing with another reviewer on my gravy not integrating well with the chicken fat and cream. It didn’t have the creamy visual look I wanted, but no matter, because the taste was spot on!

I made this for dinner tonight! It was SO good! The only thing I did different is that I added rosemary when seasoning the chicken before browning it. I served it over mashed potatoes with salad. My husband and son were practically licking their plates. I love any meal that pleases the boys and is easy on me!

Made this last week with mash potatoes and steamed brocolli …everyone ate it up. My everyone includes a picky 2 year old. She even ate the cremini mushrooms, which I normally don’t cook with. I did season the chicken the night before, which I recommend.

can you do this in the crockpot? I have boneless skinless tenderloins… Ian not worried about the crispness

Brooke, please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your best judgement to convert this recipe to utilize a slow cooker.

I just marinated my thighs in a little oil, lemon, red pepper flakes, garlic, pepper, rosemary, and a little thyme and parsley before seeing your recipe. Now I want to make your recipe lol can I still do it with the marinated chicken or should I rinse the marinade off?

I’m sure the marinade will work just fine 🙂

Thank u, do I need to pat it dry before searing?

That’s really up to you. I didn’t find it to be necessary but if your chicken is retaining a lot of moisture, it would be best to pat them dry first.

So I never write reviews ever but this was amazing! I left out the mustard because I didn’t have any but followed everything else exactly. I could put that sauce on everything it’s so good ! Delicious thank u for the recipe 🙂

I made this. DELISH. I added onion and green bell pepper to sauce. This will go in my recipe box.

This was ABSOLUTELY DELICIOUS! I did not add the mustard, & it was just perfect! I served this dish with mashed potatoes (put that awesome sauce over the potatoes, along with the chicken!) and steamed broccoli. Sooo flavorful! Thank you for this recipe…it’s a keeper!

Leslie, I forgot to add the mustard until after I ate. Realizing my mistake added it to the remaining dinner……. WHAT A DIFFERENCE! It punched up the flavor to the next level.

I love your recipes but I have a question about this one, I’m in the process of making it and wondering if I was supposed to remove the mushrooms before I baked the chicken?

Liz, there is no need to set the mushrooms aside.

Trying this tonight it sounds great

I made this last night and it was absolutely fabulous! I opted to make it a little healthier, so I used boneless, skinless chicken thighs and 1% milk with a Tbsp. of cornstarch for thickening. Came out amazing and the whole family loved it! Thank you!

WOW! When I try a new recipe I try to keep as close to “as written” as I can for the first attempt and this was one of the times I was really glad I did – now that I’ve tried it I just can’t imagine anything that could make it better than it is! I did make 2 changes based on what I had in my fridge. I used boneless skinless chicken breasts and used a mix of mundane white and brown mushrooms instead of cremini. This recipe Knocked My Socks Off! Its fabulously simple and foolproof to prepare but the final product looks and tastes like a good quality restaurant meal. I served with rice and sweet baby peas and this was one of the best dishes I’ve ever made (I cook a lot and I try many new recipes). I can’t wait to make this one for guests – I know I’d be very impressed if someone served this meal to me at a dinner party. Thanks for a great new staple to add to my collection!

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