Description
A cozy, easy chicken and mushroom dinner featuring seared chicken thighs, earthy mushrooms, and a rich pan sauce.
Ingredients
- 1.5–2 lb (700–900 g) bone-in or boneless chicken thighs
- Salt and pepper
- 1–2 tbsp neutral oil
- 1 tbsp butter
- 10–12 oz (300–350 g) mushrooms, sliced (cremini, baby bella, or shiitake)
- 1 small onion or 2 shallots, finely chopped
- 2–3 garlic cloves, minced
- ½ cup dry white wine or chicken stock
- ¾–1 cup chicken stock
- 2–3 tbsp heavy cream or crème fraîche (optional)
- 1 tsp fresh thyme leaves or ½ tsp dried thyme
- 1–2 tbsp chopped parsley for garnish
- Lemon wedge (optional)
Instructions
- Pat chicken dry and season generously with salt and pepper. Let rest for 10 minutes while you prep mushrooms and aromatics.
- Heat a large skillet or Dutch oven over medium-high heat. Add oil. Sear chicken skin-side down until deeply golden, 5–7 minutes.
- Flip and brown the other side for 3–4 minutes. Remove chicken to a plate.
- Reduce heat to medium. Add butter to the pan; when it foams, add onions/shallots and sauté for 2–3 minutes.
- Add mushrooms in a single layer and let them brown without stirring for 2–3 minutes, then stir and cook until reduced and golden, about 5–6 minutes total.
- Stir in garlic and thyme and cook for 30 seconds.
- Pour in wine to deglaze, scraping up brown bits with a wooden spoon. Let the alcohol cook off for 1–2 minutes.
- Add chicken stock and bring to a simmer. Nestle the chicken back into the pan, skin-side up.
- Cover and simmer gently for 10–12 minutes until chicken reaches 165°F (74°C) at the thickest part.
- Remove chicken to a serving platter. Whisk in cream if using and simmer uncovered for 2–3 minutes to thicken the sauce.
- Taste and adjust seasoning. Spoon sauce over the chicken, garnish with parsley and a squeeze of lemon.
Notes
For dairy-free, skip the butter and cream and finish with a splash of olive oil and extra lemon. Use vegetable stock to make this dish lighter or vegetarian.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian