Pan Seared Chicken with Mushrooms
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
512 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Pan Seared Chicken with Mushrooms
Description
The Pan Seared Chicken with Mushrooms recipe uses boneless, skinless chicken thighs seasoned and lightly floured before pan searing to develop a crisp exterior. The mushroom lemon sauce is prepared by simmering crimini mushrooms with lemon zest and juice, then reducing with garlic, white wine, and chicken broth to form a flavorful glaze. Parsley is added for freshness. The final assembly involves returning the sauce to the pan, swirling in butter, and combining with the chicken's cooking juices for richness. This method provides a tender, flavorful chicken with a bright and savory mushroom topping.
The mushrooms develop a glazed texture while the lemon adds acidity that balances the richness of butter and chicken. Cooking the chicken by pan searing preserves juiciness and creates a satisfying crust. The finished dish serves well on its own or alongside grains and vegetables.
Pounding the chicken thighs to about 1/4 inch thickness helps even cooking and tenderizes the meat. Covering the pan while simmering mushrooms speeds flavor melding, and scraping pan bits enhances sauce depth. Using both butter and white wine in the sauce contributes layers of flavor that complement the chicken.
Ingredients
- 1.5 lbs chicken thighs boneless, skinless (See Note 1)
- 2 tbsp butter
- 1/4 tsp salt
- 1 tsp black pepper
- 1 tbsp all-purpose flour
Mushroom Lemon Sauce
- 2 tbsp butter
- 2 cups crimini mushrooms or any small mushroom, thinly sliced
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 2 garlic minced (optional, cloves
- 1/3 cup white wine dry
- 1/2 cup chicken broth
- 1/3 cup parsley chopped, divided
Instructions
- In a large skillet over medium-high heat, melt 1 tablespoon butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes. Uncover and add garlic (optional), cook over high heat until liquid almost evaporates and mushrooms brown and glaze, about 5 minutes. Add white wine, 1/4 cup broth. Stir to scrape up browned bits in pan. Pour into a small bowl.
- Sprinkle both sides of chicken thighs with salt, pepper and flour. Add 2 tablespoons of butter to skillet and melt over medium high heat. Add chicken to pan and cook until lightly browned, 4 minutes. Turn over and cook for another 6 minutes. Remove to platter, cover to keep warm.
- Pour cooked mushrooms back into pan and add remaining 1/4 cup chicken broth, 1/4 cup parsley, scraping to release brown bits on bottom of pan. Add remaining 1 tablespoon butter and swirl in pan until melted. Drain juice from cooked chicken into pan. Pour mushroom sauce over chicken, sprinkle with remaining parsley and serve.
Notes
- Use 4 boneless, skinless chicken thighs weighing approximately 1 1/2 pounds total for best results.
- Pound the chicken thighs to about 1/4 inch thickness with a flat-surface mallet to ensure even cooking and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 5g | 2% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 197mg | 66% |
| Sodium | 491mg | 20% |
| Potassium | 586mg | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 30mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
