Roast your chicken in a delicious creamy garlic mushroom sauce. The chicken turns out so tender and juicy and the skin stays crispy. Every single bite is just as flavorful as the last.
This recipe is one of our favorites. It only takes a few minutes to prepare. It is an easy meal-prep potential. It’s very healthy and the flavors are incredible for how little effort is needed to make it. This chicken and mushroom one-pot meal is a huge family favorite.
INGREDIENTS
6 – Chicken Thighs (Skin on / Bone-In)
1 cup – Beef Broth
5 – Whole Bay Leaves
20 – Garlic Cloves
2 Tbsp – Worcestershire Sauce
2 Tbsp – "Old Style" Mustard
1 Tbsp – Balsamic Vinegar
1 tsp – Beef Bouillon
1/4 cup – Heavy Cream
8 oz – Sliced Portabella Mushrooms
2 tsp – Salt
1 tsp – Pepper
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DIRECTIONS
Preheat oven to 375 degrees
Add the beef broth, whole bay leaves, garlic cloves, Worcestershire sauce, mustard, balsamic vinegar, and beef bouillon to a cast iron skillet.
Bring cast iron ingredients to a boil.
then Turn off heat.
Stir in the heavy cream.
Place the chicken thighs skin side up in the pan.
Add mushrooms all around the chicken (not on top of the chicken).
Salt and Pepper.
Place skillet in oven and bake until meat thermometer reads 165 degrees F (Cooks for about 45 minutes).
I serve with salad and butter noodles, but also great on top of creamy mashed potatoes.
Let me know how this turns out for you!
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