Chicken with Mushroom and Herb Sauce is the perfect answer to the age-old question, “what’s for dinner tonight?” It’s perfect because it’s quick, easy and more importantly because it’s delicious!
You can have Chicken with Mushroom and Herb Sauce on the table in 30 minutes flat and then rest on your laurels while your family pours on the compliments! Of course, I’d never tell how easy this dish is to prepare and, after one bite, no one would believe it anyway.
Chicken with Mushroom and Herb Sauce is exactly what the name implies, tender, juicy chicken sauteed with herbs and then covered with a delicious creamy sauce made with just a touch of white wine, even more herbs, and yummy, earthy mushrooms.
This versatile entree is perfect for a quick weeknight dinner; it’s also a wonderful entree that you would be proud to serve your guests or for any special occasion.
The other nice thing about this scrumptious entree is that while the recipe calls for fresh herbs, you can easily substitute dried herbs in a pinch, or even a combination of fresh and dried herbs work too. Dried herbs have a more concentrated flavor than fresh, so if you use dried, you will need to reduce the amount by 2/3. For example, this recipe calls for two Tbsp of fresh rosemary, if you are using dried, you would only use two tsp. I use a combination of white and dark meat because my husband likes white meat and I like dark meat, but feel free to use all white or all dark meat. If you use a mix and the breasts are large, cut them in half so that they will be done at the same time as your smaller pieces.
If you like chicken recipes, you also might like these quick, easy and delicious recipes: Tropical Chicken Curry, Bacon Mushroom and Thyme Chicken, and Healthy Chicken and Cauliflower Skillet. Need more? Check out all of my chicken recipes in the Recipe Index.
The ingredients for Chicken with Mushroom and Herb Sauce are pretty much what you would expect: chicken (white or dark meat, bone-in, skin on) fresh or dried rosemary, fresh or dried thyme, and fresh or dried parsley. You will also need fresh mushrooms, olive oil, kosher salt, ground black pepper, all-purpose flour, chicken broth, white wine (any kind will do), and Dijon mustard.
When you are ready to make Chicken with Mushroom and Herb Sauce, gather your ingredients and preheat oven to 400 degrees F.
Pat the chicken dry and season on both sides with salt, pepper and 1/2 of the rosemary and thyme.
Place a large cast iron skillet or another heavy-duty, oven-proof skillet over medium heat. Add the olive oil. When the olive oil is shimmering, add the chicken skin side down and cook for 5-6 minutes or until the chicken is browned.
Turn the chicken over and place in the oven. Bake 15-20 minutes or until the chicken is done and registers 165 degrees F on a meat thermometer.
Very carefully remove the skillet from the oven and remove the chicken. Set the chicken aside and cover with foil or a pot lid to keep warm.
Add the mushrooms to the skillet and cook over medium-high heat for about 4 minutes.
Stir frequently. Add the flour to the skillet and stir until the mushrooms are coated. Add the chicken broth, wine, and mustard. Cook and stir until the mixture is thick and bubbly which will take about 2-3 minutes. Add the remaining rosemary and thyme and 1/2 of the parsley. Mix well and bring back to a boil.
Remove the pan from the heat and add the chicken back to the pan. Spoon the sauce over the chicken and top with the remaining parsley. Serve immediately.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings | servings |
- 6 pieces of chicken bone in, skin on**
- 2 Tbsp fresh rosemary minced, or 2 tsp of dried rosemary*
- 2 Tbsp fresh thyme minced, or 2 tsp of dried thyme*
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 Tbsp olive oil
- 8 ounces fresh button mushrooms sliced
- 1 Tbsp all-purpose flour
- 1 cup chicken broth
- 1/2 cup dry white wine can substitute an additional 1/2chicken broth
- 2 Tbsp Dijon mustard
- 2 Tbsp fresh parsley chopped, or 2 tsp of dried parsley flakes*
Ingredients
|
- Preheat oven to 400 degrees F.
- Pat the chicken dry and season on both sides with salt, pepper and 1/2 of the rosemary and thyme.
- Place a large cast iron skillet or another heavy-duty, oven-proof skillet over medium heat. Add the olive oil. When the olive oil is shimmering, add the chicken skin side down and cook for 5-6 minutes or until the chicken is browned.
- Turn the chicken over and place in the oven. Bake 15-20 minutes or until the chicken is done and registers 165 degrees F on a meat thermometer.
- Very carefully remove the skillet from the oven and remove the chicken. Set the chicken aside and cover with foil or a pot lid to keep warm.
- Add the mushrooms to the skillet and cook over medium-high heat for about 4 minutes. Stir frequently. Add the flour to the skillet and stir until the mushrooms are coated. Add the chicken broth, wine, and mustard. Cook and stir until the mixture is thick and bubbly which will take about 2-3 minutes. Add the remaining rosemary and thyme and 1/2 of the parsley. Mix well and bring back to a boil.
- Remove the pan from the heat and add the chicken back to the pan. Spoon the sauce over the chicken and top with the remaining parsley. Serve immediately.
*Dried herbs have a more concentrated flavor than fresh, so if you use dried, you will need to reduce the amount by 2/3. For example, this recipe calls for two tablespoons of fresh rosemary, if you are using dried, you would only use two teaspoons.
**If you use a mix of white and dark meat and the breasts are large, cut them in half so that they will be done at the same time as your smaller pieces.
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