To prepare this dish, the chicken is put into the skillet and is topped with diced bacon. It is then surrounded with mushrooms, lemon, and red onions, then cooked in the oven for 35 minutes. The sauce consisting of white wine, cream, mustard and garlic was added and then cooked again in the oven for another 45 minutes. The chicken came out juicy and flavorful and I especially loved it with the mushrooms and white beans. It is a satisfying and hearty dish that is both tasty and easy to cook!
Cooking Tips
For the best results, make sure the chicken thighs are at room temperature before cooking. This helps them cook evenly. Searing the chicken skin side down in the skillet for a few minutes before adding the bacon and other ingredients can also enhance the flavor and texture. If you prefer a more pronounced garlic taste, consider adding minced garlic directly to the skillet along with the mushrooms. Keep an eye on the liquid levels during cooking. If the sauce seems to evaporate too much, a splash of chicken broth can help maintain that creamy consistency.
Serving Suggestions
This skillet chicken dish pairs beautifully with a side of crusty bread to soak up that delicious sauce. A simple green salad with a light vinaigrette can provide a refreshing contrast to the richness of the chicken. For a more robust meal, consider serving it over a bed of fluffy rice or creamy polenta. A sprinkle of fresh herbs like parsley or thyme can add a burst of flavor and color. If you’re feeling adventurous, a squeeze of fresh lemon juice right before serving can brighten the whole dish.
Frequently Asked Questions
Can I use boneless chicken thighs instead of bone-in?
Boneless chicken thighs can work, but they might cook a bit faster. Keep an eye on them to ensure they don’t dry out. You may need to adjust the cooking time accordingly.
What can I substitute for white wine?
If you prefer not to use wine, chicken broth is a great alternative. It will still give the dish a nice flavor, just keep in mind it won’t have the same acidity.
How do I store leftovers?
Let the dish cool completely, then transfer it to an airtight container. It will keep in the fridge for about 3-4 days, and you can reheat it in the oven or on the stovetop.
Can I make this dish ahead of time?
You can prep everything ahead and store it separately in the fridge. When you’re ready to cook, just assemble and follow the baking instructions.
What sides pair well with this dish?
This skillet chicken goes perfectly with a side of crusty bread or a simple green salad. Roasted vegetables or mashed potatoes would also complement it nicely.
Skillet Chicken with Mushrooms and White Beans
Ingredients
- 4 chicken thighs ,skin-on, bone-in
- 6 large button mushrooms ,quartered
- 1 small red onion ,cut in wedges
- Half lemon ,cut in 1/4-inch slices
- 6 pieces of thick-cut bacon ,diced
- ½ cup dry white wine
- ½ cup whipping cream
- 1 tbsp Dijon mustard
- 1 large cloves garlic ,minced
- 4 sprigs fresh thyme
- 1 (398mL can) cannellini or white beans , drained and rinsed
- Salt and freshly ground black pepper , to taste
Instructions
- Preheat the oven to 400 degrees F.
- Place the chicken, skin side up on a cast iron skillet. Arrange the mushrooms, red onion and lemon around the chicken. Sprinkle the diced bacon on top of the chicken. Roast in the oven until the bacon is crisp, about 35 minutes.
- In a liquid measuring cup, whisk together the white wine, cream, mustard and garlic.
- Remove the cast iron from the oven. Move the crisp diced bacon from top of the chicken and place it around the chicken. Pour the wine mixture around the chicken, avoiding the skin. Stir in the thyme and beans and then season with salt and pepper.
- Return the skillet in the oven and continue to roast until chicken is browned, about 45 minutes.
- Discard the thyme and serve over rice.
Notes
Nutrition
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