American/ Main Dishes

Baked Chicken with Mushrooms

Baked Chicken with Mushrooms

My weekend was cut uncharacteristically short by a work event that kept me outside in the cool autumn air for about 12-hours. Aside from taking a large chunk out of my weekend, this also took a large chunk of my energy leaving me without much when it came time for Sunday night dinner. On nights like this when my desire to lay on the couch and watch reruns of Friends greatly outweighs my desire to cook dinner, I search for dishes that can be whipped up quickly and don’t dirty too many dishes. This one pan chicken dish is perfect for that. And it also happens to showcase one of my favorite autumnย  flavors: mushrooms.

October generally marks mushroom season. These earthy gems are one of my favorite vegetables. I love to eat them stuffed, sauteed and roasted. You will even find me nibbling on a few as I am chopping them before cooking.ย  So needless to say I love when mushroom season rolls around. With all the exotic mushrooms available at this time of year you may be surprised that for this dish, I picked an old stand-by: the crimini or baby portabella mushroom. I picked these mushrooms not only because they are readily available in most super markets but because when roasted their earthy flavor is concentrated and nicely compliments chicken.

Baked Chicken with Mushrooms

Print Recipe
Serves 4 Prep Time: Cook Time:

Ingredients:

  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 1/2 teaspoon garlic powder
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 2 cups quartered crimini mushrooms (about 10 mushrooms)
  • olive oil
  • 1 cup chicken broth
  • 4 whole cloves garlic, peeled
  • 1 tablespoon fresh thyme leaves removed from stems

Instructions

1

Preheat oven to 350 degrees.

2

In a bowl mix together salt, pepper and garlic powder.

3

Season both sides of the chicken with the salt mixture.

4

In a large cast iron skillet or other heavy bottom, oven proof skillet, use enough olive oil to lightly cover the the bottom of the pan and heat over medium heat. Once oil is hot, brown chicken pieces. About 4 minutes per side. Transfer chicken to a plate. Reserve 1 tablespoon of pan drippings.

5

Add mushrooms to the reserved pan drippings. Cook for 2 minutes. Return browned chicken to pan. Pour chicken broth over the top. Place garlic cloves around chicken. Sprinkle with thyme.

6

Place skillet in the oven and cook for 25-30 minutes or until chicken is cooked through and skin is browned. While the chicken is cooking spoon pan juices over the top every 10 minutes.

7

Transfer cooked chicken to platter and cover to keep warm. Place skillet on the top and bring sauce to boil. Allow to cook for 5 minutes or until reduced by 1/3.

8

Spoon mushrooms, garlic cloves and reduced pan juices over the top. Serve.

Notes

While this was cooking, I popped some white rice into the rice cooker. It was the perfect accompaniment to soak up the pan juices nice. Enjoy!

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  • Looks delicious. I will admit that I am often guilty of cooking with tons of pots and pans when I could probably get by with just one or two. I love the simplicity of this dish.

  • I LOVE mushrooms. I keep picking on them while cooking. Beautiful recipe, with all my favorites in it. & I like the idea of the plain rice for the juice.

  • This is almost a weekly staple around here, but I have never been able to take such a lovely picture of it!!!!

  • This sounds so delicious! I often think the simplest is the best as far as flavor goes, and it gets me cooking! Gotta try this one!

  • This recipe sounds delicious – I love any combo of chicken with mushrooms!

Life's Ambrosia