Chicken With Mushroom Recipe

Prepare and marinate chicken

Pat the chicken thighs dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Drizzle 1 tablespoon olive oil over the pieces and rub to coat. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Heat a large skillet over medium-high heat. When hot, add 1 tablespoon olive oil (from Mushroom Sauce section) and 1 tablespoon butter. When the fat shimmers, add the chicken thighs, presentation-side down. Cook 4–5 minutes without moving until a deep golden crust forms. Flip and cook 4–5 minutes more until almost cooked through (internal temperature about 155–160°F / 68–71°C). Remove chicken to a plate and tent loosely with foil; reserve pan with browned bits.

Reduce heat to medium. If the skillet is dry, add remaining 1 tablespoon butter. Add the finely chopped onion and sauté 3–4 minutes until softened and translucent.

Add the minced garlic and sauté 30–45 seconds until fragrant, stirring to avoid burning.

Increase heat to medium-high and add the sliced mushrooms. Spread them in an even layer and let cook, undisturbed, 3–4 minutes so they brown. Stir and continue cooking 3–4 minutes until mushrooms release their moisture and begin to caramelize.

Add 1 tablespoon dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by half, about 1–2 minutes.

Stir in 1 cup chicken stock, 1/2 cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce, and 1 teaspoon fresh thyme (or 1/2 tsp dried). Bring to a gentle simmer and cook 3–4 minutes to meld flavors.

Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If you prefer a thicker sauce, whisk 1 teaspoon cornstarch into 1 tablespoon cold water, then stir the slurry into the simmering sauce and cook 1–2 minutes until it thickens.

Return the chicken thighs to the skillet, nestling them into the mushrooms and sauce. Spoon sauce over the chicken, reduce heat to low, and simmer gently 4–6 minutes until the chicken reaches 165°F (74°C) internal temperature and the sauce coats the back of a spoon.

Remove skillet from heat. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon juice if using to brighten flavors. Taste once more and adjust salt and pepper as needed.

Serve the chicken topped with mushrooms and sauce. Recommended accompaniments: mashed potatoes, rice, or buttered noodles.