Description
This Chicken with Mushrooms and Potatoes recipe is an absolute must-try for anyone seeking a delightful and hassle-free meal.
Ingredients
Scale
- 1 1/2 pounds bone-in, skin-on chicken thighs or drumsticks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound baby potatoes (halved)
- 8 ounces cremini or button mushrooms (sliced)
- 1 small yellow onion (sliced)
- 3 garlic cloves (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup heavy cream (optional)
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken thighs or drumsticks with salt and black pepper. Heat a large oven-safe skillet over medium-high heat and add the olive oil and butter. Once the oil is hot, carefully add the chicken pieces to the pan. Sear them until they achieve a golden-brown color, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
- Add the halved baby potatoes to the same skillet. Cook until browned, about 10 minutes. Then, add the sliced mushrooms, onions, and minced garlic. Sauté until softened, about 5 minutes.
- Sprinkle the dried thyme, rosemary, salt, and black pepper over the vegetable mixture. Stir well to combine.
- Pour the chicken broth over the sautéed vegetables. Nestle the seared chicken back into the pan. Transfer to the oven and bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven. If using heavy cream, stir it in and mix gently. Garnish with chopped fresh parsley before serving.
Notes
For a crispier skin, broil the chicken for the last 2-3 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 450 per serving
- Sodium: 700 mg
- Protein: 30 grams