Three Herb Chicken and Mushrooms
- Preheat oven to 400 degrees F. Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. Heat the olive oil over medium heat in a 12-inch cast iron skillet or very large oven-going skillet. Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side. Turn chicken pieces over and place skillet into the oven for 15 to 20 minutes or until done (at least 170 degrees F).
- Remove chicken from skillet and set aside. Add mushrooms to skillet and turn heat to medium-high; cook stirring occasionally 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. Remove skillet from heat and add remaining rosemary, thyme, and parsley. Serve mushrooms sauce over chicken.
Nutrition Facts (Three Herb Chicken and Mushrooms)
- Per serving:
- 757 kcal cal.,
- 54 g fat
- (14 g sat. fat,
- 11 g polyunsaturated fat,
- 23 g monounsatured fat),
- 310 mg chol.,
- 722 mg sodium,
- 6 g carb.,
- 1 g fiber,
- 2 g sugar,
- 55 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Ann Philbeck 269 Days Ago
Great recipe. Such GREAT flavor. Used all my fresh growing herbs on my front porch. Made homemade garlic bread. (if you don't grow your own garlic, you should and my homemade french baguettes only have br flour, water, salt and yeast) fixed a great salad and we loved it very much, Thank you!
Perry Holobach 313 Days Ago
I use chicken breast, and I also sub the Dijon mustard for whole grain mustard. I plate over bow tie pasta-- amazing!
Sheida Garakouei 335 Days Ago
756 CALORIES!?!?! that's nuts
Sally Cook 413 Days Ago
I agree with the question of calories, BUT- this was a very good & easy recipe, without being costly. You can also easily cut it down or make a larger amt..I made it for an after mass memorial & got a good many "can I get the recipe" questions. It is definitely a MAKE AGAIN!
Shar 431 Days Ago
I used boneless/ skinless chicken breast to help cut down the calorie count. i was worried about drying out the chicken, so after browning the chicken on both sides, I wrapped it up in foil and set it aside while i made the sauce. I added the chicken back into to the sauce and finished baking it in the oven. It took an extra 15 minutes, but the chicken was moist and delicious, and my family (including my 2yo toddler) loved it! Thanks!
Deborah Burke 440 Days Ago
I can add to recipe box and add a comment, but can't figure out how to look at what is in my recipe box or look at comments
BHGTestKitchen 753 Days Ago
Hi, Katie. I'm Colleen from the Better Homes and Gardens Test Kitchen staff. You are right-that nutrition doesn't add up. I checked into it and did find that that nutrition information was entered incorrectly. We used skinned chicken to figure the nutrition facts rather than chicken with skin on. I updated the nutrition information. Look for that to be updated in the next day or two. Thanks for bringing this to our attention-what would we do without our readers!
Katie Hall 755 Days Ago
This chicken and sauce was delicious but I fail to see how a serving of 2 thighs with sauce and mushrooms can be 246 calories. I used the bone-in, skin-on chicken thighs from Tyson and according to their calorie information on the package the chicken by itself for 4 oz. is 250 calories. Since that is just the chicken and the average thigh weighs 8 to 9 oz. there is no way the calorie count is accurate for this dish.