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Herbed Chicken with Creamy Mushroom Sauce Recipe

Herbed Chicken with Creamy Mushroom Sauce recipe


This dish is chicken thighs cooked until golden, then covered in a creamy mushroom sauce with herbs. It's topped with melted cheese and baked until bubbly. It's a warm, comforting meal that tastes great.


8 boneless skinless chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, minced
1 1/2 cups white mushrooms, sliced
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
1 cup chicken broth
1 tbsp Dijon mustard
1/2 cup heavy cream
1 cup shredded Gruyère cheese
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped


Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs and cook until golden brown, about 4 minutes per side. Transfer to a plate.
In the same skillet, add the sliced onion and cook until softened, about 5 minutes.
Add the minced garlic, sliced mushrooms, thyme, and rosemary. Cook for another 5 minutes until the mushrooms are browned.
Pour in the chicken broth and Dijon mustard, scraping any browned bits from the bottom of the skillet. Bring to a simmer.
Stir in the heavy cream and return the chicken thighs to the skillet. Cook for 5 minutes.
Sprinkle the shredded Gruyère and grated Parmesan cheese over the chicken.
Transfer the skillet to the oven and bake for 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Garnish with chopped parsley before serving.

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