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Herb & Mushroom Chicken

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This Herb & Mushroom Chicken dish is flavorful and rich, though simple at the same time.

Herb and Mushroom Chicken

There’s something incredibly natural and satisfying about cooking with herbs. Add in some mushrooms and you’ve got a great, earthy meal that tastes incredible. This Herb & Mushroom Chicken dish is flavorful and rich, though simple at the same time.

INGREDIENTS

6-8 chicken thighs (skin on)
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp rosemary
1 Tbsp thyme
1 Tbsp olive oil
1 pkg mushrooms, quartered
1 Tbsp flour
1 1/2 cups chicken broth
2 Tbsp Dijon mustard
1 Tbsp parsley
2 cups white rice (prepared according to package directions)

PREPARATION

Prepare the chicken by seasoning on both sides with rosemary, thyme, salt and pepper.

In a large oven-proof pot, cook the chicken in olive oil over medium heat. Place the chicken skin-side down and cook for 6-7 minutes, until browned. Flip the chicken and place the pot in a 400 degree oven. Allow the chicken to cook for 15-20 minutes, or until the chicken is cooked through.

Remove the chicken and set aside. Add the mushrooms to the juices left from the chicken (if there’s not enough juice, add some extra olive oil). Cook the mushrooms for 4-5 minutes, or until the mushrooms begin to soften.

Add flour to the skillet, then slowly pour in the chicken broth, whisking constantly. Add the mustard and stir until the sauce thickens and begins to bubble. Remove from heat and add the parsley.

Serve the chicken and sauce over white rice.

While this is essentially another chicken and rice dish, it has a rich taste. The mushrooms add a nice textural element and are my favorite part of the meal.

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Herb & Mushroom Chicken

This Herb & Mushroom Chicken dish is flavorful and rich, though simple at the same time.
Course: Main Course
Keyword: Dinner, Food, Recipe

Ingredients

  • 6-8 chicken thighs skin on
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 Tbsp rosemary
  • 1 Tbsp thyme
  • 1 Tbsp olive oil
  • 1 pkg mushrooms quartered
  • 1 Tbsp flour
  • 1 1/2 cups chicken broth
  • 2 Tbsp Dijon mustard
  • 1 Tbsp parsley
  • 2 cups white rice prepared according to package directions

Instructions

  • Prepare the chicken by seasoning on both sides with rosemary, thyme, salt and pepper.
  • In a large oven-proof pot, cook the chicken in olive oil over medium heat. Place the chicken skin-side down and cook for 6-7 minutes, until browned. Flip the chicken and place the pot in a 400 degree oven. Allow the chicken to cook for 15-20 minutes, or until the chicken is cooked through.
  • Remove the chicken and set aside. Add the mushrooms to the juices left from the chicken (if there’s not enough juice, add some extra olive oil). Cook the mushrooms for 4-5 minutes, or until the mushrooms begin to soften.
  • Add flour to the skillet, then slowly pour in the chicken broth, whisking constantly. Add the mustard and stir until the sauce thickens and begins to bubble. Remove from heat and add the parsley.
  • Serve the chicken and sauce over white rice.

Reader Interactions

Comments

  6. says

    Recipes like this are a God send! I really like adding herbs to chicken because it brings out the flavor and it's really good! Adding mushrooms would add texture, amazing!

    Reply

  12. says

    I need to cook with more herbs! And, I am learning such great recipes and techniques to use herbs in the fall and winter so I think I need to just get started with this already! Yum!

    Reply

  19. Rachel Catherine says

    This looks good! I always like new chicken recipes. My family is iffy on mushrooms but sometimes they can really make a recipe.

    Reply

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