Skillet Smothered Chicken with Thyme Butter Mushrooms
User Reviews
5
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Total Time
1 hr 30 mins
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Servings
4 serves 4
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Course
Main Course
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Cuisine
American
Skillet Smothered Chicken with Thyme Butter Mushrooms
Description
This recipe involves flattening a whole chicken by removing the backbone and pressing it flat (spatchcocking) to promote even cooking. The chicken is seasoned simply with salt and pepper and cooked skin-side down in a buttered, preheated cast iron skillet. A heavy weight such as a small baking dish filled with weights presses on the chicken to ensure full contact with the skillet, producing crispy, golden skin. After 25 to 30 minutes, the chicken is flipped carefully and cooked skin-side up for 15 to 20 more minutes until done.
Meanwhile, mushrooms are sliced and cooked in butter along with olive oil and fresh thyme until tender and nicely coated with the flavorful butter mixture. The thyme adds herbaceous notes that enhance the earthy mushrooms and complement the savory chicken.
This dish yields perfectly browned, tender chicken with crisp skin accompanied by aromatic, buttery mushrooms. The combination of textures and flavors works well for a straightforward but thoughtfully prepared meal. It is suited for serving as a main course with simple sides like roasted vegetables or potatoes.
Using a heavy weight is key to achieving even contact and proper smothering of the chicken skin. Careful handling during flipping protects the crispy skin. Fresh thyme and unsalted butter provide clean, balanced flavors in the mushroom accompaniment.
Ingredients
- 1 whole chicken 3 to 4 pounds
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter unsalted
- 2 garlic minced, cloves
- 2 to 4 tablespoons all-purpose flour
- 1 1/2 to 2 cups chicken stock
thyme butter mushrooms
- 16 ounces mushroom sliced
- 3 tablespoons butter unsalted
- 1 teaspoon olive oil
- 2 teaspoons thyme fresh
- salt
- black pepper
Instructions
- Note: for this recipe, you want something super heavy, like a brick or a small baking dish filled with weights. I actually use a 6×6 inch baking dish or a plate and place two 8-pound weights inside of/on it!
- Take the chicken and spatchcock it – meaning you want to cut out the backbone and flatten it. It’s intimidating at first, but once you do it, it’s get easy! Here is a photo tutorial on it. Season the chicken with salt and pepper.
- Heat a large cast iron skillet over medium heat. Add the butter and once it’s melted, place the chicken skin-side down in the skillet, tucking the wings underneath. Place the plate or dish on top and put your weight (brights/weights/cans/etc) on top of it. Cook for 25 to 30 minutes, until the skin is crispy and golden brown.
- Remove the weights and place and carefully flip the chicken over so it’s skin-side up. Replace the plate and weights and cook for 15 to 20 minutes more.
- After 20 minutes, transfer the chicken to a plate. It’s okay if it starts to fall apart here! I like to leave all of the fat in the skillet unless there is a ridiculous amount (I like up to about 1/4 cup in the skillet). Whisk in the minced garlic and the flour to create a roux – you want the mixture to be golden in color and smell fragrant. Very slowly whisk in the stock, whisking the entire time until the mixture thickens. Once it’s thicken, add the chicken back to the skillet, skin-side up. Cover with the plate and weights again and cook for 20 to 30 minutes.
- To serve, pull the chicken apart (it should fall apart on its own!) and place it on a plate. Cover it with some of the gravy and the thyme butter mushrooms. We adore this just as chicken and mushrooms, but it’s to die for with potatoes (roasted or mashed) and rice too!
thyme butter mushrooms
- Heat a large skillet over medium-low heat and add the butter and olive oil. Add in the mushrooms, stirring to coat, and cook until they are soft and juicy, stirring often, about 6 to 8 minutes. Stir in the thyme. Sprinkle with salt and pepper. Turn off the heat.
Notes
- Use a heavy, flat weight such as a baking dish with added weights to keep the chicken pressed during cooking.
- Spatchcocking the chicken ensures even cooking and crisp skin; a photo tutorial can help if unfamiliar.
- Cook chicken skin-side down first to achieve golden brown, crispy skin before flipping.
- Fresh thyme in the butter sauce adds aromatic herbs that enhance the mushrooms' earthiness.
- Handle flipping carefully to preserve the skin's texture.
User Reviews
Overall Rating
5
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