Recipes and Cooking Three Herb Chicken and Mushrooms 3.7 (231) 13 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 20, 2015 Print Share Share Tweet Pin Email Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 8 chicken thighs (about 4 pounds), skin on ¼ teaspoon kosher salt ⅛ teaspoon black pepper 2 tablespoon snipped fresh rosemary 2 tablespoon snipped fresh thyme 1 tablespoon extra-virgin olive oil 8 ounce fresh button or cremini mushrooms, halved and/or quartered 1 tablespoon all-purpose flour 1 cup chicken broth ½ cup dry white wine or chicken broth 2 tablespoon Dijon-style mustard 1 tablespoon snipped flat-leaf Italian parsley 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). 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. Print Nutrition Facts (per serving) 757 Calories 54g Fat 6g Carbs 55g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 757 % Daily Value * Total Fat 54g 69% Saturated Fat 14g 70% Cholesterol 310mg 103% Sodium 722mg 31% Total Carbohydrate 6g 2% Total Sugars 2g Protein 55g Vitamin C 4.6mg 23% Calcium 36mg 3% Iron 2.8mg 16% Potassium 756mg 16% Folate, total 22.4mcg Vitamin B-12 1.3mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.