Mushroom Chicken Recipe

Prep chicken and mise en place

Pat the chicken thighs dry with paper towels. Trim any excess fat. Season both sides with 3/4 teaspoon of the salt and 1/2 teaspoon of the black pepper. Lightly dust both sides with 1 tablespoon of the flour to help browning and thicken the sauce later. Slice mushrooms, thinly slice the onion, mince garlic, and measure liquids and seasonings.

Brown the chicken

Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of the butter. When the fat is shimmering, add the chicken thighs, presentation side down first. Cook without moving 4–5 minutes until a deep golden crust forms. Flip and cook an additional 3 minutes until the second side is golden (chicken will finish cooking in the sauce). Transfer chicken to a plate and tent with foil.

Sauté vegetables

Reduce heat to medium and add the remaining 1 tablespoon butter to the skillet. Add the sliced onions and a pinch of salt; cook, stirring occasionally, until softened and beginning to brown, about 4 minutes. Add the sliced mushrooms and cook until they release their liquid and it evaporates and the mushrooms brown, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Make the pan sauce

Sprinkle the remaining 1 tablespoon flour over the vegetables and stir to coat; cook 1 minute to remove raw flour taste. Gradually pour in 1 cup chicken broth while scraping up any browned bits from the bottom of the pan (deglaçage). Stir in the Dijon mustard, Worcestershire sauce, and thyme. Bring the mixture to a gentle simmer and let it reduce 2–3 minutes until slightly thickened.

Finish with cream and return chicken

Lower heat to medium-low and stir in the heavy cream. Taste and season with the remaining 1/4 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. Return the browned chicken thighs to the skillet, nestling them into the sauce. Spoon sauce over the chicken, cover loosely, and simmer gently for 8–10 minutes until the chicken reaches 165°F (74°C) and the sauce has thickened to coat a spoon.

Rest and garnish

Remove the pan from heat and let the chicken rest in the sauce for 3–5 minutes. Sprinkle with chopped fresh parsley and, if desired, the grated Parmesan. Serve chicken with sauce spooned over egg noodles or mashed potatoes.

If serving with egg noodles: cook 8 oz dry egg noodles according to package directions in salted water. Drain, toss with 1 tablespoon butter and the grated Parmesan. Plate a portion of noodles, top with a chicken thigh and spoon mushrooms and sauce over the top. If serving with mashed potatoes: prepare your preferred mashed potatoes and spoon chicken and sauce over them.