Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Three-Herb Chicken & Mushrooms

  • Author: Better Homes & Gardens
  • Total Time: 35

Description

Everyone loves a good chicken recipe. This came out delicious, and it was also really good the next day as leftovers. Enjoy!


Scale

Ingredients

  • Chicken cut into pieces
  • ¼ tsp. kosher salt
  • 1/8 tsp. black pepper
  • 2 Tbsp. snipped fresh rosemary
  • 2 Tbsp. snipped fresh thyme
  • 1 Tbsp. extra virgin olive oil
  • 8 oz. cremini or button mushrooms, quartered or halved
  • 1 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • ½ cup dry white wine
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. snipped fresh Italian parsley
  • ½ small onion

Instructions

  1. Coat chicken on both sides with salt, pepper, 1 Tbsp. of the rosemary, and 1 Tbsp. of the thyme.
  2. In a large cast-iron skillet, or other oven-going skillet, heat olive oil over medium heat. Add chicken, skin sides down; cook 5-7 minutes until browned on one side. Turn chicken pieces over and place skillet in the oven. Bake 15-20 minutes or until done (170° F).
  3. Remove chicken from skillet, cover and set aside to keep warm.
  4. In the same skillet, cook and stir mushrooms over medium-high heat 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.
  5. Remove skillet from heat. Add remaining rosemary, thyme, and the parsley. Serve mushrooms and sauce over chicken.

Shopping Cart
Close

No products in the cart.

We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies.
%d bloggers like this: