Pan Fried Chicken and Mushrooms
This post may contain affiliate links. Please read our disclosure policy.
The comforting simplicity of chicken and mushrooms is what makes this duo SO good: succulent chicken is pan-seared with earthy and savory mushrooms. It’s crispy, full of umami-rich goodness, and deglazed with crisp white wine and thyme. It’s a one-pot dinner that takes only 10 minutes of prep time! It’s the ultimate feel-good dinner the whole family will love.
Simple dishes always feel a little nostalgic to me, and this crispy-skinned chicken and mushrooms is exactly that kind of recipe — familiar, comforting, and endlessly reliable. It’s the sort of dinner I reach for on busy weeknights when I want something deeply flavorful without a lot of fuss. There’s no heavy cream here, just well-browned chicken, savory mushrooms, and a light pan sauce that keeps things feeling a bit lighter while still being completely satisfying.
Boneless, skin-on chicken thighs are the star. Keeping the skin on lets it render and crisp beautifully in the pan, adding richness and texture that really make the dish. The mushrooms soak up all those savory juices — I like using a mix if I have it, but whatever looks good at the store works perfectly — and a splash of white wine or chicken broth lifts everything into a simple, glossy sauce.
Finished with butter and fresh herbs like thyme and parsley, this proves you don’t need fancy ingredients to make a great meal. Just a hot pan, a handful of everyday staples, and a little patience to let everything get golden and delicious.
Tips for making this recipe
Whipping up chicken and mushrooms is simple enough for even the busiest of weeknights. Here are a few tips to keep your dinner prep breezy and delicious:
- Avoid overcrowding: Cook the chicken in batches if needed to prevent overcrowding in the pan, which causes steaming. This helps the chicken brown evenly and stay crispy.
- Preheat the pan: Allow the pan to heat up before adding the chicken. This creates a beautiful sear on the outside, sealing in moisture and flavor.
- Liquid: As mushrooms cook, they release liquid. Allow it to reduce over several minutes of cooking to concentrate the flavors and prevent the dish from becoming too watery.
Recipe FAQs
What white wine should I use for this mushroom and chicken recipe?
Opt for a dry white wine, such as Chardonnay. A light, crisp Pinot Grigio also adds a refreshing note without overpowering the dish.
Which mushrooms should I use?
You can use whatever is left in the fridge or whatever you find at the grocery store – it’s totally up to you! I enjoy mixing the mushroom varieties to make a more complex flavor profile with varying textures.
Can I use another cut of chicken in this chicken mushroom recipe?
Yes, you can! We love how the thighs stay tender and juicy in this recipe, but you can use up what’s left in the fridge or at the store. Chicken breasts, thighs, or drumsticks will work – and go for chicken that has the skin on to get the delicious crispiness! Just be sure to adjust the cooking time accordingly – use a meat thermometer to confirm an internal temperature of 165 degrees Fahrenheit.
How do I store leftovers?
Leftovers are best stored in a covered container in the fridge for 2-3 days or in the freezer for up to 3 months. Thaw in the refrigerator a day before you want to enjoy them!
Chicken and Mushrooms Recipe
Ingredients
- 8 boneless chicken thighs
- 1 teaspoon EACH: sea salt and pepper (divided)
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 2 lb mushrooms (I like a mix of white, crimini, shiitake, and shimeji)
- ½ cup dry white wine (or chicken stock)
- 1 tablespoon fresh thyme leaves
- Minced parsley (to serve)
Instructions
- Season the chicken with ½ teaspoon of each salt and pepper. Place the flour in a shallow bowl and dredge the chicken.8 boneless chicken thighs, ¼ cup all-purpose flour, 2 tablespoons butter
- Heat the oil and 1 tablespoon of the butter in a large, non-stick frying pan over medium-high heat. Add the chicken and cook for 6 minutes, until it is golden brown. Flip the chicken over and cook for 5-6 minutes more, until it is cooked through. Remove the chicken from the pan.1 tablespoon olive oil
- Add the mushrooms and the remaining 2 tablespoons of butter to the pan and increase the heat to high. They will release a lot of liquid when they begin to cook. After about 10 minutes, once most of the liquid has disappeared from the pan, reduce the heat to medium, season with the remaining ½ teaspoon of salt and pepper, and cook until the mushrooms have browned, about 5-10 minutes more.2 lb mushrooms
- Add the wine and thyme leaves to the pan and bring it to a boil. Scrape any brown bits off the bottom of the pan. Add the chicken back to the pan and quickly reheat.½ cup dry white wine, 1 tablespoon fresh thyme leaves
- Serve the chicken and mushrooms sprinkled with a little minced parsley.Minced parsley
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More mushroom dinner recipes
For more inspiration, check out all of our chicken recipes!
I’m thrilled you found a new favorite!
So happy you loved the recipe!
That’s great! Thanks so much for the review!
I’m so happy to hear that!
I loved that this dish only took a little bit of prep. So comforting and delicious! Thank you!
You’re so welcome, Bobby!
I had no chicken stock, so I deglazed the pan with a dry rose, and added a little water.
Was delicious!
I’m so happy to hear it was a hit! Thank you for coming back to comment!
A) This is my FAVORITE kind of recipe. I love love love pan fried chicken thighs and mushrooms both, and it seems so filling and delish. I have a similar recipe waiting to be posted so we are kind of twinsies! And B) I LOVE that you used those shimeji mushrooms – so cute and fun. Gorgeous gorgeous gorgeous
Great minds think alike, sista!!