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One Pan Chicken and Mushrooms

One Pan Chicken and Mushrooms

One Pan Chicken and Mushrooms is a comforting dish that combines succulent chicken thighs with earthy mushrooms, garlic, and herbs, all cooked in a single skillet for maximum flavor and minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 pieces Chicken Thighs, skin-on and bone-i
  • 1 pound Mixed Mushrooms (cremini, button, or wild)
  • 4 large cloves Garlic, minced
  • 2 medium Shallots, finely diced
  • 1 cup Chicken Broth, low sodium
  • 3 sprigs Fresh Thyme
  • 2 tablespoons Olive Oil
  • 1 tablespoon Unsalted Butter
  • Salt and Pepper, to taste

Method
 

  1. Pat the chicken thighs dry with a paper towel and season both sides generously with salt and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin-side down, and cook for about 6 to 8 minutes until golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pan and set aside.
  3. In the same pan, add the butter and sliced mushrooms. Cook for 5 to 7 minutes until they release moisture and turn deep brown.
  4. Stir in the diced shallots and minced garlic, sautéing for about 2 minutes until fragrant.
  5. Pour in the chicken broth and add the fresh thyme sprigs, scraping up the brown bits from the bottom of the skillet.
  6. Place the chicken thighs back into the skillet, cover, and simmer for 10 to 12 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Notes

Ensure to use a large enough skillet to avoid steaming the chicken and mushrooms. Wipe mushrooms with a damp paper towel instead of washing them. Let the chicken rest for five minutes before serving.