Pan Seared Chicken with Mushrooms
This Quick Pan Seared Chicken with Mushrooms uses chicken thighs, is smothered in a luscious, lemony mushroom pan sauce and is on the table in 30 minutes.
Servings: 4 servings
- 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.
1. I use 4 boneless and skinless chicken thighs weighed in about 1 1/2 pounds total. Pound meat with a flat-surface mallet until about 1/4 in. thick.
Calories: 512kcal | Carbohydrates: 5g | Protein: 29g | Fat: 39g | Saturated Fat: 14g | Cholesterol: 197mg | Sodium: 491mg | Potassium: 586mg | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 14.4mg | Calcium: 30mg | Iron: 1.8mg