244 Ratings
  • 5 Rating Star 95
  • 4 Rating Star 61
  • 1 Rating Star 32
  • 3 Rating Star 28
  • 2 Rating Star 19
  • 0 Rating Star 9

Because herbs are added to the chicken and mushroom pan sauce, every bite of this recipe is infused with flavor. Serve this chicken-mushroom recipe over a bed of pasta, quinoa or rice to soak up every last drop of the savory sauce.

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Ingredients

Directions

  • Preheat oven to 400°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°F).

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  • 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.

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Nutrition Facts

757 calories, 54 g fat (14 g saturated fat, 11 g polyunsaturated fat, 23 g monounsaturated fat), 310 mg cholesterol, 722 mg sodium, 6 g carbohydrates, 1 g fiber, 2 g sugar, 55 g protein.

Reviews (13)

Most helpful positive review

06/19/2017
Classic concept & much akin to an archived family recipe - Pork Loin Raskova. Easy enough to half the recipe plus liked having the skin-on thighs de-boned. Nice touch at the serving stage to also add fresh zest of lemon or, if serving with wavy noodles, a dollop of sour cream laced with finely grated horseradish. Hearty & very smile-worthy.

Most helpful critical review

01/11/2018
We had this last night and it was great. However, I think there is a serious typ-o in the chicken amount. 4 pounds of chicken for 4 servings??? No way. And if you do the calories with about 1 pound of chicken, boneless/skinless, the calories per serving comes out to about 320 calories, a much better outcome than the 757 calories listed for this recipes.
244 Ratings
  • 5 Rating Star 95
  • 4 Rating Star 61
  • 1 Rating Star 32
  • 3 Rating Star 28
  • 2 Rating Star 19
  • 0 Rating Star 9
06/19/2017
Classic concept & much akin to an archived family recipe - Pork Loin Raskova. Easy enough to half the recipe plus liked having the skin-on thighs de-boned. Nice touch at the serving stage to also add fresh zest of lemon or, if serving with wavy noodles, a dollop of sour cream laced with finely grated horseradish. Hearty & very smile-worthy.
09/12/2017
tried with chicken , also pork works much better with chicken,, love the mushroom sauce made the sauce loads of times now it,s so tasty..
04/25/2017
looks yu will try it todya.
10/12/2017
Terrible. Way too much Rosemary & Thyme...& I cut it less than half. Both spices. along with the dijon mustard are too overpowering & ruined the flavor of the chicken...never again.
02/17/2016
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!
03/29/2015
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.
02/07/2016
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
07/27/2016
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!
03/31/2015
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!