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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.
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.
I like the idea of chicken and mushroom, these two ingredients never fail to satisfy, regardless of the cuisine of choice.
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!
Frequently Asked Questions
This recipe is only 462 calories per serving.
What To Serve With Chicken With Sauteed Mushroom
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
- Braised Chicken with Carrot and Mushroom
- Chinese Mushroom Chicken
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Chicken with Sauteed Mushroom
Ingredients
- 1 1/2 lbs (750g) 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 (500g) button mushrooms, white or cremini, trimmed and quartered
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 2 tablespoons parsley leaves, chopped
Instructions
- Season the chicken with salt and pepper.
- In a large skillet, heat the oil and 1 tablespoon of butter over medium heat. Working in batches, cook the chicken thighs on both sides until the skin is browned and crispy. Transfer them to a plate and set aside.
- Reduce the heat to medium and add the thyme, mushrooms, and the remaining 2 tablespoons of butter. Cook until the mushrooms are softened. Add the wine and broth, then return the chicken to the pan along with any accumulated juices.
- Season with salt and pepper, and cook until the sauce is reduced by half. Before serving, top with chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Making it now for dinner. Thank you for this recipe.
Thanks Catherine.
Making it now for dinner. Thank you for this recipe.
Hi Rasa, I am wondering if you have a nutrition count for this particular recipe. Thank you.
Karen
Hi bee, can i use chinese cooking wine instead of the dry white wine? Because i don’t have dry white wine.. Anyway i really love all your recipes :)
Hi Mira, yes, you can use Chinese cooking wine, it works the same.
Hi,
I’m just wondering if I can omit the wine all together and replace it with chicken broth instead? Thank you!
Yes you can.
This is actually close to a marsala chicken, isn’t it? I had the marsala recipe tonight before I saw this one. The marsala made it a bit sweet and I had to cut it with a bit of lemon juice. I’ll try this one later.
Yes similar but I will make marsala chicken next. :)
I just tired this recipe just now. It’s delicious! Thanks
Thanks for trying the recipe.
Thank you Bee for the nice recipe. Have a good weekend!
Agreed Liz this is a very nice recipe. I love mushrooms and they compliment chicken really well. I hope you had a nice weekend!