These mushroom & Swiss chicken thighs were a super easy dish that I threw together with some of my sage that I brought inside for the winter. It’s growing right along, but between this recipe and the pork chops, I’ve had to give my little plant a bit of a break. It will be ready soon for more brown butter recipes and meat seasoning, I’m sure.
You can’t really screw up chicken thighs. They’re a little more fatty, but also juicy and flavorful (and on Super Sale at Sprouts), so I’d put that down as a good trade-off (what even is health, anyway?). Although we’ve got a veg (or fungi, if you will), and an entree, this one-pan dish would probably do well accompanied with some rice or green beans. So it’s not exactly a “complete” meal, although we ate it for dinner without anything else (except dessert). Justin doesn’t even like Swiss cheese but said “this is really good.” Now…I like Swiss cheese. And the day I had Emmental cheese in France changed my life. I knew that mushrooms went perfectly with Swiss cheese and was so glad I had them all on hand to throw together for a quick dinner!
Short post today – just like the recipe. Short and sweet – you’d better get cooking!
Mushroom & Swiss Chicken Thighs
- Salt & Pepper
- 1/2 t. thyme
- 1/2 t. rosemary
- 1/2 t. fresh sage homegrown
- 3 boneless skinless chicken thighs
- 1 T. olive oil
- 2 T. butter
- 8 oz. chopped cremini mushrooms
- 1 T. flour
- 1/2 C. Swiss cheese
- 1/4 C. milk
Preheat oven to 400 degrees Fahrenheit.
Pat chicken thighs dry.
Sprinkle chopped fresh sage and rosemary on top of the chicken thighs, and generously salt and pepper
In a screaming hot cast-iron pan, add in 1 T. olive oil.
Sear seasoning side down for 2 minutes or until browned.
Flip chicken right-side up and add in butter and chopped mushrooms into the pan.
Place in the oven for 10 minutes.
Remove from the oven, and remove chicken from pan.
Sprinkle flour and shredded cheese over the mushrooms.
Stream in milk and whisk until a sauce forms and reaches desired consistency.
Serve and enJOY!