Mushrooms are comforting, and they’re an easy way to dress up chicken, making this dish a weeknight favorite in my house. Chicken thighs bathed in the luscious mushroom sauce also make ideal leftovers, thinly sliced on sandwiches.
2 tablespoons chopped fresh rosemary, plus sprigs for garnish
2 tablespoons chopped fresh thyme, plus sprigs for garnish
2 tablespoons olive oil
8 ounces fresh button mushrooms, halved
1 tablespoon all-purpose flour
1 cup chicken broth, low- sodium preferred
1/2 cup white wine
2 tablespoons Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley, plus whole leaves for garnish
Instructions
Preheat the oven to 400 degrees F.
Season the chicken with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of thyme.
In a 12-inch cast-iron skillet or very large oven-safe skillet, heat the olive oil over medium heat. Add the chicken, skin-side down, and cook for 5–7 minutes until browned on one side. Turn the chicken pieces over, transfer the pan to the oven, and bake for 15–20 minutes.
Remove the chicken from the skillet and set aside.
Add the mushrooms to skillet and set over medium-high heat; cook, stirring occasionally, for 4 minutes. Add the flour to the skillet, stirring the mushrooms to coat. Stir in the chicken broth, wine, and mustard. Cook, stirring, until thickened and bubbling, 2–3 minutes. Remove the skillet from the heat and add the remaining rosemary, and thyme, and parsley.
Serve the mushroom sauce over chicken. Garnish with parsley, thyme, and rosemary.
