Recently, I have been testing out a few recipes that calls for thyme. Why? Because I bought one of those living herb boxes with thyme, and didn’t want the thyme to go to waste.
First, I made the garlic herb roasted potatoes, lemon garlic braised chicken and potatoes, and this chicken with sauteed mushroom is the third recipe, adapted from the One Pot cookbook. The thyme is finally used up, and I’ve got three amazing recipes.
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There is no exception in this homey chicken with sauteed mushroom dish. The recipe relies on a classic French preparation—the chicken thighs are first pan-fried and then finish by making a pan sauce with wine and broth.
Yes, it takes only one pan or one skillet to complete the dish and you don’t even need an oven. Easy peasy and there is only the pan and spatula to clean.
You can use chicken breasts to make the dish, or chicken cutlets. You can buy chicken cutlets from the supermarket all pre-cut but you can save money by buying boneless and skinless chicken breasts and create the cutlets by slicing them horizontally.
You can then use a mallet to pound on the sliced chicken breasts to be evenly thin.
Either way, this is an easy one-pan recipe that is super easy to put together. Enjoy!
Pairs well with:
Chicken with Sauteed Mushroom Recipe
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.
- 1 1/2 lbs 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 button mushroom, white or cremini, trimmed and quartered
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons chopped parsley leaves
1Season chicken with salt and pepper.
2In a large skillet, heat oil and 1 tablespoon butter over medium heat. Working in batches, cook the chicken thighs on both sides until the skins become brown and crispy. Transfer to a plate and set aside.
3Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, cook until softened. Add wine, broth, and return chicken to pan along with any accumumated juices. Season with salt, pepper, and cook, until the sauce reduced by half. Top with chopped parsley before serving.