Chicken with Sauteed Mushroom
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.
Servings: 4 people
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
Serving: 4people | Calories: 520kcal | Carbohydrates: 5g | Protein: 32g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 144mg | Potassium: 754mg | Fiber: 1g | Sugar: 2g | Vitamin A: 623IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 2mg