Chicken Thighs in Mushroom Sauce is an easy weeknight meal that I usually have all the groceries on hand for. I utilize my freezer a lot for quick weeknight meals and I rarely go to the store during the week. The groceries I will always have at my fingertips are frozen chicken in the freezer along with frozen steaks or pork chops, I always have a bag of frozen shrimp, and the occasional salmon fillets, but those tend to go pretty quick and I like buying fish fresh for cooking that day. On Sunday I always load up on all sorts of veggies from the grocery store; bell peppers, asparagus, fresh lettuce or spinach, tomatoes, and mushrooms, I make sure to have lots and lots of mushrooms on hand.
I’m a mushroom fanatic and this meal is a go to when I have an over abundance of mushrooms in the fridge. Did you know it’s better to store mushrooms in a brown paper bag? Moisture is a mushroom’s death, so the drier you can keep them while storing in the fridge, the better.
Give your shrooms a quick wipe with damp paper towels before using. I know this is a big debate on whether or not to rinse your mushrooms before using, but honestly there’s no need unless you are forging for your own. Mushrooms that come from the grocery stores are typically rinsed before they’re packaged. A wipe off with a damp paper towel is all they need.
I know it may sound weird, but lemon is key in this dish, it adds bright acidity and brings out the umami flavor of the mushrooms.
Serve this on top of buttered egg noodles or a big bunch of spinach for a healthy meal.
Wine Recommendation: Even though I used Riesling as my dry white wine in this recipe, I served this with an earthy Pinot Noir. Try an Oregon Pinot or look for a Burgundy from France.
Chicken Thighs in Mushroom Sauce
A quick one pan meal to put together in 30 minutes and so delicious. Try using an assortment of different mushrooms for variety. This dish can be made with chicken breasts as well. Serve on top of buttered egg noodles or a big bunch of spinach.
- 4 whole Chicken Thighs, boneless and skinless
- 4 tablespoons Olive Oil, divided
- 8 ounces Baby Bella Mushrooms, quartered
- 2 cloves Garlic, minced
- 1 tablespoon Flour
- 1/2 cup Dry White Wine
- 1 cup Chicken Stock
- 1/2 Lemon, juiced
- 2 tablespoons Butter
- Kosher Salt and Ground Black Pepper, for seasoning
- Parsley, chopped for garnish
- Step 1 In a large pan, heat 2 tablespoons of olive oil over medium high heat. Season chicken with kosher salt and ground black pepper. Add to pan and cook for 5 minutes per side until golden brown. Remove chicken to a plate and set aside.
- Step 2 In the same pan add 2 tablespoons of olive oil and mushrooms. Saute until browned, about 3-4 minutes. Add garlic and flour, stir to combine flour and cook slightly, about 30 seconds. Turn heat down to low and deglaze the pan with white wine, scraping up any brown bits on the bottom of the pan. Add the chicken stock and bring to a simmer. Stir in lemon juice and butter into the sauce. Season with a pinch of kosher salt and ground black pepper.
- Step 3 Add the chicken back to the pan and simmer to cook everything together in the sauce for 8 minutes.
- Step 4 Turn heat off and transfer chicken to a serving dish. Pour mushroom sauce over the top of the chicken and garnish with chopped parsley. Serve and enjoy!
Savor and Enjoy!