Chicken With Mushrooms Recipe

Marinate and Prep Chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. In a bowl combine 1 tablespoon olive oil, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 teaspoon salt and 1 teaspoon black pepper. Add the chicken and toss to coat. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Prepare Mushrooms and Aromatics

Clean mushrooms with a damp towel and slice thickly. Peel and finely chop the shallot and slice the 2 garlic cloves. Strip thyme leaves from stems and set aside. Measure out butter and olive oil.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is shimmering, add the marinated chicken thighs in a single layer (work in batches if needed). Sear until golden brown, about 4–5 minutes per side, cooking through (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and tent with foil. Leave any brown bits and 1–2 tablespoons fat in the skillet.

Reduce heat to medium. Add 2 tablespoons butter to the skillet. When melted, add the chopped shallot and sauté for 1–2 minutes until softened and translucent. Add sliced garlic and cook 30 seconds until fragrant. Add the sliced mushrooms in a single layer and let them brown without stirring for 2 minutes, then stir and cook another 3–4 minutes until mushrooms release their liquid and it evaporates. Stir in 1 teaspoon thyme leaves and season lightly with a pinch of salt and pepper.

Sprinkle 1 teaspoon flour over the mushrooms and stir to coat; cook 30 seconds to remove raw flour taste. Pour in 1 cup dry white wine (or 1 cup chicken broth if not using wine), scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce by about half, 3–4 minutes.

Add 1 cup reduced-sodium chicken broth, 1 tablespoon heavy cream, and 1 teaspoon Dijon mustard. Stir to combine and simmer gently for 2–3 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper to taste. If sauce is too thin, simmer a few more minutes; if too thin and you want quicker thickening, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce.

Return the seared chicken and any accumulated juices to the skillet, nestling pieces into the sauce. Spoon sauce over chicken and simmer uncovered for 3–5 minutes to reheat and meld flavors. Stir in 1 teaspoon lemon zest and 2 tablespoons chopped parsley just before serving.

Transfer chicken and mushrooms to a serving platter or serve directly from the skillet over cooked rice, mashed potatoes, or pasta (about 2 cups cooked). Garnish with extra parsley. Serve immediately.