Short on time but want big flavor? This is the dish for you.
Sometimes, we just don’t have the time to make the dishes we crave. Do you ever feel that way? Since I started coaching over a year ago, my desire to cook my usual go-to weeknight dinners went way down. There are some nights when I don’t get home until after 8 pm. By that time, I literally have nothing in me that wants to spend time whipping up dinner.
Thank goodness for meal prep and leftovers. Those two things have got me through some pretty tired times in my life.
But at some point, you need to start building your recipe archive with recipes that are full of flavor (you can only eat leftovers for so long…) but don’t require much effort to put together.
This garlic herb chicken and mushrooms fits the bill.
With a bunch of dried herbs, fresh garlic, and mustard, flavor is not lacking. But the best part of this dish is how easy it is. All you have to do is give the chicken thighs a quick sear, and then stick it in the oven and let it cook.
Once it’s done, cook up those mushrooms in a delicious butter sauce. Pour sauce over chicken. Devour.
The one suggestion I have for you? Get a good cast iron skillet. This is going to make this dish so much easier to whip up because you put it straight in the oven. Also, if you get a high-quality one, it will last you for such a long time. Need a suggestion? We’ve listed our favorite cast iron skillets here.
Garlic Herb Chicken and Mushrooms
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 8 bone-in skin on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- Juice of 1 lemon
- Sea salt and fresh ground pepper to taste
Preheat oven to 400 degrees F.
Mix the herbs in a small bowl. Season the chicken with the herbs and with a good amount of salt and pepper.
Heat a large, oven-proof skillet or roasting dish over medium high heat. Add the chicken skin side down and sear until well browned. Flip and transfer to oven.
Bake the chicken until cooked through, 20-30 minutes. Remove from oven, and take the chicken out of the pan, leaving as much fat as possible. Set aside.
Heat the pan over medium heat and add the butter and mushrooms. Cook until mushrooms are browned and caramelized and add the garlic. Cook for another minute, add the broth and mustard. Simmer for about 5 minutes and add the lemon juice.
Pour the sauce over the chicken and serve.
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