If you ask me, chicken thighs with mushrooms is one of those recipes that just makes sense.
This cozy main dish brings together tender, juicy chicken and earthy mushrooms in a simple pan sauce that’s rich with flavor. The chicken skin turns golden brown and crispy, while the mushrooms soak up all the good stuff from the pan.
It’s made with just a handful of ingredients you probably have in your kitchen, and everything cooks together in one skillet. A splash of white wine and some fresh herbs help tie all the flavors together.
It’s a no-fuss dinner that works any night of the week, perfect for when you want something that feels a bit special but doesn’t take much effort.
Why You’ll Love This Chicken and Mushroom Skillet
- Budget-friendly protein – Chicken thighs are not only more affordable than breast meat, but they’re also more flavorful and harder to overcook, making this dish perfect for both beginners and experienced cooks.
- One-pan meal – Everything cooks in a single skillet, which means less cleanup and more time to enjoy your evening.
- Rich umami flavor – The combination of mushrooms, soy sauce, and chicken thighs creates a deep, satisfying taste that makes this dish feel like restaurant-quality food at home.
- Simple ingredients – You’ll only need a handful of basic ingredients that are easy to find at any grocery store, and most are probably already in your pantry.
What Kind of Mushrooms Should I Use?
For this recipe, you’ve got plenty of tasty mushroom options that’ll work great. Regular white button mushrooms are totally fine, but cremini mushrooms (also called baby bellas) will give you a slightly deeper flavor. If you’re feeling fancy, you could mix in some shiitake or oyster mushrooms – they pair really nicely with chicken and add interesting texture. Just make sure whatever mushrooms you pick are firm and dry, without any slimy spots or strong odors. Before cooking, give them a quick wipe with a damp paper towel instead of washing them under running water, since mushrooms act like little sponges and can get waterlogged.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps while keeping the dish tasty:
- Chicken thighs: While chicken thighs give the best flavor due to their fat content, you can use chicken breasts if you prefer. Just reduce cooking time by about 5-7 minutes to avoid drying them out.
- Mushrooms: Any mushroom variety works here – button, cremini, shiitake, or a mix. If you’re not a mushroom fan, try sliced onions or bell peppers instead.
- White wine: Since it’s marked optional, you can skip it or replace with extra chicken stock plus 1 tablespoon of white wine vinegar or lemon juice for some acidity.
- Dried herbs: Fresh herbs work great too – use 1.5 teaspoons each of fresh thyme and rosemary. You could also swap in dried oregano or herbs de Provence.
- Soy sauce: Out of soy sauce? Try tamari, coconut aminos, or Worcestershire sauce for that umami kick.
- Chicken stock: Vegetable stock works fine here, or you can use water mixed with a chicken bouillon cube.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking chicken thighs is starting with cold meat straight from the fridge – letting them sit at room temperature for 20-30 minutes before cooking helps them cook more evenly and develop better browning. Another common error is overcrowding the pan with chicken pieces, which creates steam instead of that golden-brown crust we’re after – work in batches if needed, giving each thigh enough space to brown properly. When it comes to mushrooms, resist the urge to stir them too frequently; letting them sit undisturbed for 3-4 minutes per side allows them to develop a rich, caramelized exterior instead of becoming rubbery and pale. For the best flavor development, make sure to scrape up all the browned bits (fond) from the bottom of the pan when you add the wine and stock – these little bits pack a punch of flavor that will make your sauce taste like it came from a restaurant kitchen.
What to Serve With Chicken and Mushrooms?
This rich and savory chicken dish pairs perfectly with simple sides that can soak up all those tasty pan juices. A bed of fluffy mashed potatoes or buttered egg noodles makes an excellent base, while steamed rice is another great option that won’t fight with the mushroom sauce. For a green vegetable, try roasted asparagus or steamed green beans – they’re simple enough to let the chicken be the star but still add nice color to your plate. If you want to keep things light, a fresh green salad dressed with a basic vinaigrette works really well with these flavors too.
Storage Instructions
Keep Fresh: Place your leftover chicken thighs and mushrooms in an airtight container and pop them in the fridge. They’ll stay good for up to 4 days. The flavors actually get even better after a day as everything marinates together in that tasty sauce!
Freeze: This dish freezes really well! Let it cool completely, then transfer to a freezer-safe container or freezer bag. It’ll keep for up to 3 months. Just remember to label it with the date so you know when you made it.
Reheat: To warm up your chicken and mushrooms, place them in a covered skillet over medium-low heat until heated through, about 10-15 minutes. You can add a splash of chicken broth if the sauce needs thinning. For quick reheating, the microwave works too – just use medium power and heat in 1-minute intervals, stirring in between.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 160-180 g
- Fat: 110-120 g
- Carbohydrates: 20-25 g
Ingredients
- 2 pounds chicken thighs with bone and skin
- 1/2 teaspoon seasoned salt (adjust to taste)
- Black pepper (as desired)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound mushrooms, sliced 1/2 inch thick
- 2 teaspoons soy sauce
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, gently crushed
- 2/3 cup chicken stock
- 1/2 cup white wine (optional)
Step 1: Preheat the Oven and Prepare the Chicken
Start by preheating your oven to 425°F.
While the oven is warming up, season the chicken pieces with salt and pepper to taste.
Set the seasoned chicken aside to let the flavors develop.
Step 2: Sear the Chicken
In a 10-inch skillet, heat a combination of butter and oil over high heat.
When the pan is hot, add the chicken pieces skin side down.
Allow the chicken to brown without moving it for about 4-5 minutes.
Once browned, remove the chicken from the pan and set it aside for later use.
Step 3: Cook the Mushrooms
Quickly toss the sliced mushrooms with soy sauce for an extra depth of flavor.
Add the mushrooms to the hot skillet, along with garlic, thyme, and rosemary.
Cook the mixture for about 5 minutes, or until the mushrooms are tender and aromatic.
Step 4: Simmer with Broth and Wine
Add chicken broth and white wine to the skillet with the mushrooms.
Allow the mixture to simmer for about 2 minutes, which will help to meld the flavors together and reduce the liquid slightly.
Step 5: Bake the Chicken with Mushroom Sauce
Place the previously seared chicken, skin side up, over the mushroom mixture in the skillet.
Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F.
For extra crispy skin, you can broil the chicken for an additional 1 minute if desired.
Step 6: Serve and Garnish
Once the chicken is fully cooked, remove the skillet from the oven and spoon the flavorful mushroom sauce over the chicken.
Garnish with freshly chopped parsley for a burst of color and flavor.
Serve hot and enjoy your delicious, herb-infused chicken dish!