An easy, elegant chicken and mushroom dish with fresh herbs


This is such an easy, yet elegant dish. But, it needs a flavorful mushroom. Don’t use white, button mushrooms as they are too bland. I found cremini, shiitake or baby bellas (or once a mix of cremini and oyster mushrooms) were so much better. And, use fresh herbs. It really makes a big difference.

My rosemary survived the winter (hurray!) and the thyme usually hangs in there all winter and did again this year. It’s worth planting fresh herbs in a protected area of your yard just for cooking. And, they smell nice.

Serve it over rice or noodles with a green vegetable.

Three-Herb Chicken and Mushrooms
Serves 2
4 small or 2 large chicken thighs, skin on
Salt and black pepper
1 tablespoon snipped fresh rosemary
1 tablespoon snipped fresh thyme
1 1/2 teaspoons extra-virgin olive oil
6 ounces fresh mushrooms, halved and/or quartered (use a flavorful mushroom, such as cremini, shiitake or baby bellas)
1 1/2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 cup dry white wine or chicken broth
1 tablespoon Dijon-style mustard
1 1/2 teaspoons snipped flat-leaf Italian parsley
Preheat oven to 400 degrees F. Season chicken on both sides with salt, pepper, half the rosemary and half the thyme. Heat the olive oil over medium heat in a cast iron skillet or oven-going skillet.
Add chicken, skin side down and cook for 5 to 7 minutes until browned. Turn chicken over and place skillet in the oven for 15 to 20 minutes or until done.
Remove chicken from skillet and set aside. Add mushrooms to skillet and turn heat to medium-high (6 1/2); cook stirring occasionally for 4 minutes.
Add flour, stirring to coat. Stir in chicken broth, wine and mustard. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from heat and add remaining rosemary, thyme and parsley. Serve mushroom sauce over chicken.
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