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Chicken Thighs with Mushroom Herb Pan Sauce Recipe

Chicken Thighs with Mushroom Herb Pan Sauce

Crisp-skinned chicken thighs simmer in a savory mushroom, herb, wine, and Dijon pan sauce. This comforting skillet dinner serves four and takes about 50 to 55 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 8 thighs, about 3 to 3 1/2 pounds total Bone-in, skin-on chicken thighs
  • 2 teaspoons, divided Kosher salt
  • 1 teaspoon, divided Freshly ground black pepper
Sauce
  • 1 tablespoon Olive oil
  • 8 ounces, trimmed and sliced Cremini or white mushrooms
  • 1 finely chopped, about 1/2 cup Medium shallot
  • 2 minced Garlic cloves
  • 1 tablespoon, or 1 teaspoon dried thyme Fresh thyme leaves
  • 1 teaspoon, finely chopped Fresh rosemary
  • 1/2 cup Dry white wine
  • 1 cup Low-sodium chicken stock
  • 1 teaspoon Dijon mustard
Finishing
  • 2 tablespoons, chilled and cut into pieces Unsalted butter
  • 2 tablespoons, chopped Fresh parsley
  • 1 teaspoon, optional Fresh lemon juice

Method
 

Step-by-Step
  1. Pat the chicken dry and season all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Arrange the chicken skin-side down without crowding and cook for 7 to 9 minutes, until deeply browned and crisp.
  3. Turn the chicken and cook for 2 minutes. Transfer it to a plate, pour off excess fat, and leave about 1 tablespoon in the skillet.
  4. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until their moisture has evaporated and the mushrooms are browned.
  5. Add the shallot and cook for 2 to 3 minutes. Stir in the garlic, thyme, rosemary, remaining salt, and remaining pepper, then cook for about 30 seconds.
  6. Pour in the wine and scrape up the browned bits. Simmer for 2 to 3 minutes, until reduced by roughly half.
  7. Add the chicken stock and Dijon mustard. Return the chicken skin-side up and simmer gently, uncovered, for 12 to 18 minutes, until the thickest part reaches at least 165°F; 175°F to 185°F gives many cooks a more tender thigh.
  8. Transfer the chicken to a serving platter and simmer the sauce for another 2 to 4 minutes if it needs thickening. Remove the skillet from the heat and whisk in the cold butter, parsley, and optional lemon juice.
  9. Spoon the mushroom-herb sauce over or around the chicken and serve immediately.

Notes

For boneless, skinless thighs, reduce cooking time to roughly 20 to 25 minutes. Chicken broth can replace the wine, though the sauce will have less acidity and complexity. Baby bella, shiitake, or mixed mushrooms work well, and sage or tarragon can replace rosemary. Refrigerate leftovers promptly and reheat gently with a splash of stock.