Chicken Thighs in Mushroom Sauce

Chicken Thighs in Mushroom Sauce

Easy weeknight meals for us consist of groceries on hand and utilizing our freezer. I always have frozen chicken, now a days frozen beef, always a bag of frozen shrimp, and the occasional salmon fillets {but those tend to go pretty quick}. On Sunday I always load up on all sorts of veggies from the grocery store; bell peppers, asparagus, fresh lettuce, tomatoes, and mushrooms, I make sure to have lots and lots of mushrooms on hand.

I’m a mushroom fanatic and this meal is definitely a go to when I have an over abundance of mushrooms in the fridge. Did you know it’s always better to store mushrooms in a brown paper bag? Moisture is a mushrooms death so the drier you can keep them while storing in the fridge, the better.

Always give your shrooms a quick wipe with damp paper towels too 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 now come from the grocery stores are typically rinsed before they’re packaged. A wipe off with a damp paper towel is all they need. Like I said moisture is death to mushrooms.

I know it may sound weird, but lemon is key in this dish, it adds bright acidity to this dish 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

10 August, 2017
: 4 Servings
: 10 min
: 20 min
: 30 min
: Easy

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
  • 2 tablespoons Olive Oil
  • 8 ounces Cremini Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1 tablespoon Flour
  • 1/2 cup Dry White Wine
  • 1 cup Chicken Stock
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Butter
  • Kosher Salt and Ground Black Pepper, for seasoning
  • Parsley, chopped for garnish
  • Step 1 In a large pan, heat olive oil over medium high heat. Season chicken with salt and pepper. Add to pan and cook for 4-5 minutes per side until golden brown. Remove chicken to a plate and set aside.
  • Step 2 In the same pan add mushrooms and saute until browned. About 5 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. Simmer the sauce until slightly thickened and add the chicken stock. Season with salt and pepper. Bring the liquid back to a boil and add the chicken to the pan, reduce to a simmer to cook everything together in the sauce for 8 minutes.
  • Step 3 Turn heat off and transfer chicken to a serving dish. Stir in lemon juice and butter into the sauce, it should be thickened and shiny. Pour mushroom sauce on top of the chicken and garnish with chopped parsley. Serve and enjoy!

Chicken Thighs in Mushroom Sauce

Savor and Enjoy!

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