Rating: 3.5 stars
231 Ratings
  • 5 star values: 93
  • 4 star values: 61
  • 3 star values: 28
  • 2 star values: 19
  • 1 star values: 30

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.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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

757 calories; fat 54g; cholesterol 310mg; saturated fat 14g; carbohydrates 6g; mono fat 23g; poly fat 11g; insoluble fiber 1g; sugars 2g; protein 55g; vitamin a 353.8IU; vitamin c 4.6mg; thiamin 0.2mg; riboflavin 0.7mg; niacin equivalents 14mg; vitamin b6 1mg; folate 22.4mcg; vitamin b12 1.3mcg; sodium 722mg; potassium 756mg; calcium 36mg; iron 2.8mg.