Chicken with Sauteed Mushroom
Chicken with Sauteed Mushroom – one-pan chicken with mushroom, all cooked in a pan with wine and chicken broth. So easy, delicious, and budget friendly.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs (750g) skin-on, bone-in chicken thighs
- Coarse salt and freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 5 sprigs fresh thymes leaves
- 1 lb (500g) button mushrooms (white or cremini, trimmed and quartered)
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons parsley leaves (chopped )
Instructions
- 1
Season the chicken with salt and pepper.
- 2
In a large skillet, heat the oil and 1 tablespoon of butter over medium heat. Working in batches, cook the chicken thighs on both sides until the skin is browned and crispy. Transfer them to a plate and set aside.
- 3
Reduce the heat to medium and add the thyme, mushrooms, and the remaining 2 tablespoons of butter. Cook until the mushrooms are softened. Add the wine and broth, then return the chicken to the pan along with any accumulated juices.
- 4
Season with salt and pepper, and cook until the sauce is reduced by half. Before serving, top with chopped parsley.