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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 wholesome dinner that takes only 10 minutes of prep time! It's the ultimate feel-good, healthy dinner the whole family will love.
Simple, wholesome dishes always tend to feel a little nostalgic, and this crispy-skinned, pan-seared chicken and mushrooms recipe is one to be added to your repertoire. It's perfect for those busy weeknights when you want a simple yet flavor-packed dinner. Skip the heavy cream for a delicious dinner that's still a lighter and healthier option.
Chicken and mushroom recipes prove that delicious recipes don't need fancy ingredients – just simple, wholesome, and everyday goodness! You'll need these ingredients:
- Chicken thighs: Get boneless, skin-on chicken thighs. While you can skip the skin to save calories, keeping it on really elevated this dish.
- Mushrooms: You can use a mix of mushrooms – we like a mix of white, shiitake, shimeji, or cremini mushrooms. Use what is available at your grocery store!
- Other ingredients: Sea salt and pepper, all-purpose flour, olive oil and butter, dry white wine or chicken broth, and fresh herbs (fresh thyme leaves, and minced parsley).
How to make chicken and mushrooms
This one-pan recipe is super simple to whip up, making it perfect for a weeknight when you want something extra delicious with minimal effort. This is how it's done:
- Prep chicken: Season the chicken then coat it with flour.
- Cook chicken and mushrooms: Heat up some oil in a skillet then add the chicken, cooking it until golden on either side. Avoid overcrowding the pan. Once cooked through, take the chicken out, then add the mushrooms with more butter. Cook until they're browned.
- Thyme for wine: Deglaze the pan by adding the wine. Add the thyme leaves at the same time. Bring it to a boil while scraping up any brown bits. Add the chicken back to the pan and let it warm up for a minute. Serve with a little minced parsley sprinkled over top!
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.
- Wine selection: Opt for a dry white wine to add depth and complexity without overwhelming the other ingredients.
- Mushroom mix: Using a variety of mushrooms enhances the dish's complexity. Different types offer unique flavors and textures, so grab a mix of whatever you find at the supermarket!
- Keep it clean: To clean mushrooms, use a damp paper towel to gently rub off any dirt. Avoid rinsing them under water since mushrooms are porous they will absorb the excess moisture.
- 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.
What to serve with chicken and mushrooms
Or, skip right to the main and serve your chicken and mushrooms next to some garlic parmesan mashed potatoes or cauliflower rice. Round out the meal with pan-seared brussels sprouts, roast carrots, onions, and potatoes or autumn quinoa salad for a low-effort, high-flavor dinner.
Do things a little differently and boil up some pasta, cutting the chicken into bite-sized pieces to make chicken and mushroom pasta.
What white wine should I use for this mushroom and chicken recipe?
Opt for a dry white wine like a 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, whatever you find at the grocery store, or safe foraged mushrooms – it's totally up to you! We 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?
Storage of leftover chicken and mushroom is best in an airtight container in the fridge for 2-3 days, or in the freezer for up to three months. Thaw in the refrigerator a day before you want to enjoy them!
Also, try this gluten-free black pepper chicken. It's delicious!
- 8 boneless chicken thighs
- 1 teaspoon EACH: sea salt and pepper (divided)
- ¼ cup all-purpose flour (gluten-free if needed)
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 2 lb mushrooms (we 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)
- 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
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.