Skillet Mushroom Chicken Recipe
Chicken is usually the main component in many budget-friendly meals, and in this day and age, it's important to pinch those pennies wherever you can. One way to save a few bucks is to switch from expensive chicken breasts to cheaper thighs. We couldn't pinpoint why thighs typically cost less than breasts, but there's no shortage of conspiracy theories as to why on the internet.
While recipe developer Catherine Brookes uses boneless, skinless chicken thighs for this skillet mushroom chicken dish, she tells us that "bone-in or skin-on thighs would work great, too." Whichever type you choose to use, simmering them in plenty of liquid results in meat that Brookes describes as "super tender," and a dish she calls "warming and wholesome — perfect for a chilly winter evening." With both chicken and hearty mushrooms, this is basically a one-pot meal. If you pair it with some rice, egg noodles, bread, or a salad, you'll have a relatively simple, fancy, and cheap dish.
Assemble the ingredients for this skillet mushroom chicken recipe
To make this recipe, you'll need some chicken thighs, plus a small carton of mushrooms. Brookes notes that she actually used 10 ounces of mushrooms when preparing this recipe, but since mushrooms typically come in 8-ounce cartons in the U.S., she says "8 ounces of mushrooms versus 10 ounces shouldn't make too much of a difference."
You will also need some olive oil for cooking, plus onion powder, salt, pepper, garlic, Dijon mustard, dried thyme, and fresh parsley. No fresh parsley? Brookes says ½ teaspoon of dried parsley can be used in its place. You'll also need chicken stock, white wine, and heavy cream for the sauce. Brookes says that "A dry white wine will work best here," such as a Sauvignon Blanc or Pinot Grigio. If you'd rather make a lighter version of this dish, you can use half-and-half in place of the heavy cream.
Season and brown the chicken thighs
First, pat the chicken thighs dry with a paper towel, and season with the onion powder, plus salt and pepper to taste. Heat 1 tablespoon of oil in a pan over medium-high, and fry the chicken for 4 minutes on each side, until browned. They'll still be pink and raw inside, but they'll finish cooking later. Take them out of the pan, and set aside.
Cook the mushrooms in the sauce
Pour the remaining 1 tablespoon of oil into the pan, then fry the sliced mushrooms for about 4 or 5 minutes, until browned. Stir in the crushed garlic, Dijon mustard, thyme, and chopped parsley, cooking the mixture for 2 more minutes. De-glaze the pan with the wine, scraping up any browned bits stuck to the bottom. Cook the mushrooms in the wine for about 3 more minutes, then add the chicken stock and the cream. Bring the mixture to a boil.
Return the chicken to the sauce to finish cooking
Once the sauce is boiling, put the browned chicken back into the pan, then turn the heat down to a simmer. Cook the chicken for 5 minutes on each side. If you see any pink, it's best to let it cook for a while longer, as eating undercooked chicken can have some pretty unpleasant consequences.
Should you have leftovers, this dish isn't a good candidate for freezing, thanks to its creamy sauce. Brookes does say, however, that any uneaten chicken and mushrooms "could be stored in the fridge for up to 3 days, and reheated in the microwave." It's also the kind of recipe that can easily be halved, so you could just cook 3 chicken thighs instead of 6.
- 6 skinless, boneless chicken thighs
- 1½ teaspoons onion powder
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 8 ounces mushrooms, sliced
- 2 cloves garlic, crushed
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
- ½ cup white wine
- ½ cup chicken stock
- ½ cup heavy cream
- Pat the chicken thighs dry with paper towels. Sprinkle the chicken with the onion powder, salt, and pepper.
- Heat 1 tablespoon of the oil in a pan on medium-high, and fry the chicken thighs for about 4 minutes on each side, until browned. Remove the chicken from the pan.
- Pour the remaining oil into the pan, and fry the mushrooms for about 4 to 5 minutes, or until browned.
- Stir the garlic, mustard, thyme, and parsley in with the mushrooms, and cook the mixture for another 2 minutes. Stir the white wine into the pan, scraping up any burnt bits from the bottom.
- Simmer the mushrooms in the wine for about 3 minutes. Stir the chicken stock and cream into the mushrooms, and bring to a boil.
- When boiling, return the chicken to the pan, and reduce the heat until the liquid is just simmering. Cook the chicken for 5 minutes on each side, then serve.
| Calories per Serving | 573 |
| Total Fat | 44.3 g |
| Saturated Fat | 14.0 g |
| Trans Fat | 0.2 g |
| Cholesterol | 216.9 mg |
| Total Carbohydrates | 5.0 g |
| Dietary Fiber | 0.8 g |
| Total Sugars | 1.9 g |
| Sodium | 694.8 mg |
| Protein | 34.3 g |
