Pan seared chicken thighs with delicious mushroom sauce is a fantastic one pan meal! Make this chicken mushroom recipe for dinner tonight.
This dish goes from stove to table in just 30 minutes!
My Creamy Chicken Madeira is similar to this chicken mushroom recipe, except it uses chicken breasts and the sauce has a richer, more savory flavor.
For an easy way to make a complete meal with chicken thighs, try my Five Spice Roasted Chicken and Vegetables. It’s another one pan meal that cooks in the oven instead of on the stove.
Entree Definition: Pan Seared Chicken Thighs
Pan searing chicken is very easy to do, and requires minimal effort.
It involves cooking skin-on thighs (or chicken breasts) in a skillet on the stove, locking the juices inside of the meat. As a result, the chicken is sure to be tender and juicy.
How to make chicken and mushrooms
Cook the meat and vegetables separately, then add the pan drippings to create the delicious, savory mushroom sauce.
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Chicken thighs – Use boneless, skinless thighs and pound them to a similar thickness so they cook faster and more evenly. You could also use chicken tenders or breast cutlets.
- Mushrooms – Crimini, also known as Baby Bella, tend to have more flavor than other small mushroom varieties. Also, they hold their shape better in sauces and soups, but any white mushroom variety works.
- Garlic – While optional, I recommend adding garlic to sauces for additional flavor.
- Dry white wine – This is to deglaze the pan and add depth of flavor to the sauce. However, you can replace it with chicken broth if you need to make this dish alcohol free.
- Chicken broth – Use store bought or homemade chicken broth as you wish. Vegetable broth or stock may be used instead.
- Saute the mushrooms: Simmer the mushrooms in the butter and lemon, then brown with the garlic until fragrant. Deglaze the pan with the wine and some broth before transferring everything to a small bowl.
- Cook the chicken: Next, season the chicken and sprinkle with flour to create a light crust. Cook on both sides until done, then remove from the pan.
- Finish and serve: Return the mushrooms to the pan and combine with the remaining ingredients and the drippings from the plate of chicken. Once the sauce is done, spoon over the chicken thighs and serve with your sides of choice.
What to serve with pan seared chicken thighs
I like to pair this dish with some roasted potatoes and asparagus because it really lets the flavors from the mushroom sauce shine.
Or, any of these other side dishes will round out the meal perfectly::
- Pounding the chicken
If your chicken thighs are already thin, you can skip this step entirely.
For larger thighs, place the meat on a cutting board between two pieces of plastic wrap. Then, use the flat side of a meat mallet to pound them to about 1/4-inch thick.
- Avoid overcrowding
Be sure to use a large enough skillet for this chicken mushroom recipe. Otherwise, the chicken will take longer to cook and won’t have that golden color on the outside.
- Storage and reheating
Transfer leftovers to an airtight container and store them in the refrigerator. Reheat to enjoy within 3 to 4 days, or freeze for longer storage.
Simmer the chicken and sauce in a pan on the stove, covering the pan with a lid. This prevents the chicken from drying out as it reheats.
Alternatively, reheat slices in the microwave until they are warmed through. You may need to add some additional chicken broth if the sauce is too thick.
Pan Seared Chicken with Mushrooms
- 1.5 lbs chicken thighs boneless, skinless (See Note 1)
- 2 tbsp butter
- 1/4 tsp salt
- 1 tsp black pepper
- 1 tbsp flour
Mushroom Lemon Sauce
- 2 tbsp butter
- 2 cups thinly sliced Crimini mushrooms (or any small mushroom)
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 2 garlic cloves minced (optional)
- 1/3 cup dry white wine
- 1/2 cup chicken broth
- 1/3 cup parsley chopped, divided
- In a large skillet over medium-high heat, melt 1 tablespoon butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes. Uncover and add garlic (optional), cook over high heat until liquid almost evaporates and mushrooms brown and glaze, about 5 minutes. Add white wine, 1/4 cup broth. Stir to scrape up browned bits in pan. Pour into a small bowl.
- Sprinkle both sides of chicken thighs with salt, pepper and flour. Add 2 tablespoons of butter to skillet and melt over medium high heat. Add chicken to pan and cook until lightly browned, 4 minutes. Turn over and cook for another 6 minutes. Remove to platter, cover to keep warm.
- Pour cooked mushrooms back into pan and add remaining 1/4 cup chicken broth, 1/4 cup parsley, scraping to release brown bits on bottom of pan. Add remaining 1 tablespoon butter and swirl in pan until melted. Drain juice from cooked chicken into pan. Pour mushroom sauce over chicken, sprinkle with remaining parsley and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
This recipe first appeared on Kevin Is Cooking on September 2016 and has been updated with a new photos and video.