Chicken and Mushrooms Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
423 kcal
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Course
Dinner
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Cuisine
North American
Chicken and Mushrooms Recipe
Description
Chicken and Mushrooms Recipe features boneless chicken thighs seasoned and coated in flour, then browned in a combination of olive oil and butter for a crispy exterior. A blend of mushrooms—including white, crimini, shiitake, and shimeji—is cooked separately until their released liquid evaporates and the mushrooms brown nicely, unlocking deep, savory flavors. White wine and fresh thyme are added to deglaze the pan and infuse the dish with subtle, aromatic notes. Returning the chicken to the pan finishes it with a mild sauce and retains moisture.
The dish balances the tender, juicy chicken with the earthy, slightly chewy mushrooms and a gentle acidity from the wine. The use of butter and olive oil enriches the mouthfeel and flavor. This recipe fits well as a main dish served with rice, mashed potatoes, or crusty bread to soak up the pan sauce.
The method involves careful browning and stepwise cooking to avoid overcooking the chicken and to concentrate mushroom flavors. Adjust seasoning after cooking as needed. The wine can be substituted with chicken stock if preferred. Fresh thyme adds brightness, but dried thyme or other fresh herbs could also be considered.
Ingredients
- 8 boneless chicken thighs
- 1 teaspoon salt divided, sea salt
- 1 teaspoon black pepper divided, sea salt
- ¼ cup all-purpose flour gluten-free if needed
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 2 lb mushrooms we like a mix of white, crimini, shiitake, and shimeji
- ½ cup white wine or chicken stock, dry
- 1 tablespoon thyme fresh leaves
- parsley to serve, minced
Instructions
- Season the chicken with ½ teaspoon of each salt and pepper. Place the flour in a shallow bowl and dredge the chicken.
- Heat the oil and 1 tablespoon of the butter in a large, non-stick frying pan over medium-high heat. Add the chicken and cook for 6 minutes, until it is golden brown. Flip the chicken over and cook for 5-6 minutes more, until it is cooked through. Remove the chicken from the pan.
- Add the mushrooms and the remaining 2 tablespoons of butter to the pan and increase the heat to high. They will release a lot of liquid when they begin to cook. After about 10 minutes, once most of the liquid has disappeared from the pan, reduce the heat to medium, season with the remaining ½ teaspoon of salt and pepper, and cook until the mushrooms have browned, about 5-10 minutes more.
- Add the wine and thyme leaves to the pan and bring it to a boil. Scrape any brown bits off the bottom of the pan. Add the chicken back to the pan and quickly reheat.
- Serve the chicken and mushrooms sprinkled with a little minced parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 2 chicken thighs plus ¼ of the fixings | |
| Calories | 423kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 55g | 110% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 220mg | 73% |
| Sodium | 923mg | 38% |
| Potassium | 1786mg | 38% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 77mg | 86% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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