Skillet Chicken, Mushrooms & Garlic

Looking to have a cozy Friday night in?  And how would you like to make up a chicken dinner that can be made all in one pan and bake while you lounge on the couch reading or watching movies? Am I speaking your language yet? This Skillet Chicken, Mushrooms and Garlic is the perfect dinner for a great night in.

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

So tonight for Mitten Movie Night I made one of my favorites, a simple chicken dinner.  I love nothing more than chicken with a light gravy and mashed potatoes.  This meal paired so well with the White Chocolate Blonde from Grand Armory Brewing that we picked up when we were out hunting for Hopslam.  With only a hint of chocolate it went great with the meaty mushrooms, tender chicken and light sauce perfectly.

Recommended to watch: The Secret of Marrowbone.  This movie had me thinking about it long after it was over.  A little bit of horror with a surprise twist at the end.  So cuddle up because the weather is still cold and let’s get to the meal.

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

Do you have a cast iron skillet?  If not this dish works well in a dutch oven too.  I’ve been using my cast iron like crazy since I got it this summer.  Before having one I always thought that it would be too intimidating but I was simply wrong about it. Easy to clean and you can make everything from burgers to dessert in it.

Start off by preheating the oven to 350 degrees.  On the stove heat the pan and add the 1/4 cup olive oil. On a plate add the flour, salt, pepper and thyme.  Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan.  Cook for 5 minutes, flip over and cook another 5 minutes on the other side.  While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.

Once the chicken is cooked remove and put on a separate plate.  The chicken does not have to be cooked you just wanted to crisp up the skin.  To the same pan add 1 Tbs of butter.  With a spatula bring up the little bits on the bottom of the pan and add the onions.  Brown them until translucent for 2-3 minutes.  By now the kitchen should be smelling amazing!

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

Now that the onions are cooked add the liquids: wine and chicken stock.  Add the chicken back to the pan.  Then finally add the mushrooms and garlic on top of that.  Turn off the heat to the skillet on the stove top then put the whole pan into the oven.

Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken.  While it’s cooking make up some mashed potatoes and a vegetable side.  Plate it up and here you are…..

Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten #chicken #skilletcooking
Print Recipe
Skillet Chicken, Mushrooms & Garlic
Crispy chicken thighs bake in a light wine sauce with whole garlic cloves, onions and mushrooms. Break out the cast iron skillet and enjoy this one pan meal that is perfect for a great night in.
Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Ingredients
Skillet Chicken, Mushrooms & Garlic | Bottom Left of the Mitten
Instructions
  1. Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil.
  2. On a plate add the flour, salt, pepper and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side.
  3. While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
  4. Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter.
  5. With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes.
  6. Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
  7. Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. Plate it up. Enjoy!
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