With Angeline having just recently moved back home, I kind of feel like I’m learning to cook all over again! After almost a year of living on my own, and doing a very low-carb style diet, I’ve had to shake things up in the kitchen and start cooking for more than myself again. While of course she helps with cooking too, and often goes out to eat with her friends, I’m really taking full advantage of having my baby chicken back in the nest and I enjoy having someone to cook for again! This One Pot Chicken and Mushrooms Recipe is one of those dishes that doesn’t take a ton of time to prepare and hello – the clean up is SO easy!
This One Pot Chicken and Mushrooms Recipe is really hearty and satisfying – which is REALLY important right now, because Angeline works a very physically demanding job and needs to keep her strength up. Proteins and veggies are an important part of any diet, but even more so when you’re working with animals and on your feet all day.
Bonus points? It’s pretty low carb and super great for those following a low carb lifestyle. Also, because we’re using bone-in chicken pieces, they’re less expensive than let’s say, boneless skinless chicken breasts – which makes it great for those on a budget too! This feed us for roughly two days, so it helps stretch our grocery dollars farther too.
One Pot Chicken and Mushrooms Recipe
Ingredients
- 4 bone in, thicken thighs
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces fresh mushrooms, halved
- 1 tablespoon flour
- 1 cup chicken broth
- 2 tablespoons mustard
Directions:
Preheat oven to 400.
Heat oil in a large oven-proof skillet. Mix rosemary, thyme, salt and pepper together in a small dish. Sprinkle on chicken thighs and add to hot oil. Heat chicken on both sides, about 5 minutes each until browned. Remove from heat.
Cook chicken in oven, about 15-25 minutes or until center is done. Remove from pan and set aside and keep warm.
Add mushrooms to pan and book for about 4 minutes or until tender. Stir in flour and mix well. Add broth and mustard and mix well, heating, on medium heat until bubbly and thick.
Return chicken to pan for 2 minutes, and serve chicken with sauce and mushrooms.
To print this One Pot Chicken and Mushrooms Recipe, click here!
- 4 bone in, thicken thighs
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces fresh mushrooms, halved
- 1 tablespoon flour
- 1 cup chicken broth
- 2 tablespoons mustard
- Preheat oven to 400.
- Heat oil in a large oven-proof skillet. Mix rosemary, thyme, salt and pepper together in a small dish. Sprinkle on chicken thighs and add to hot oil. Heat chicken on both sides, about 5 minutes each until browned. Remove from heat.
- Cook chicken in oven, about 15-25 minutes or until center is done. Remove from pan and set aside and keep warm.
- Add mushrooms to pan and book for about 4 minutes or until tender. Stir in flour and mix well. Add broth and mustard and mix well, heating, on medium heat until bubbly and thick.
- Return chicken to pan for 2 minutes, and serve chicken with sauce and mushrooms.
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