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Chicken Thighs with Mushroom Herb Pan Sauce

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Cast iron skillet with crispy skin chicken thighs in a mushroom herb pan sauce

Chicken Thighs with Mushroom Herb Pan Sauce – tender, juicy and inexpensive, chicken thighs are a terrific addition to the weeknight recipe rotation. Simmered gently in our rich and flavorful pan sauce, these versatile thighs may be your new family favorite!

While we usually make this recipe with thighs, it will work just fine with other pieces of chicken too. Even skinless, boneless chicken breasts are great in the herb pan sauce. Don’t worry about baking boneless chicken breasts in the oven, you can simmer them right in the pan to cook through. Seriously, what can be better than wonderful these mushrooms sautéed in wine, garlic and herbs? Amazing comfort food my friends! Hope you’ll give this recipe a try.

 

Cast iron skillet with crispy skin chicken thighs in a mushroom herb pan sauce

Are you a nut for crispy skin and juicy, tender meat?

You’ll get all that and more with this simple recipe. When it comes to creating a crispy skin on chicken, I depend on my wonderful, well seasoned cast iron skillet. If you don’t have one yet, be sure to check the link at the bottom. They are very affordable and a total work horse in the kitchen. You can bake, fry, simmer and sauté in this skillet, and the results are always wonderful.

 

Crispy skin chicken thighs in a mushroom herb pan sauce served with Brussels Sprouts

I don’t know about you, but I could make this chicken just to get at this luscious pan sauce.

It’s no secret that we’re all about the sauces here at SRFD, just check out our fantastic Beef Tenderloin Steaks with Herb Pan Sauce, and these moan-worthy Pork Chops with Mushroom Wine Pan Sauce. We also adore our Classic Chicken Marsala sautéed in an incredible mushroom shallot sauce – yum! Oh yes, we have one more – Skillet Chicken and Mushroom Wine Sauce – which features boneless, skinless chicken breasts for a quick and easy dinner. So many delicious dinner recipes!

 

Crispy skin chicken thighs in a mushroom herb pan sauce served with Brussels Sprouts

Whether you use a fork and knife, or your fingers, this chicken is sure to please and satisfy your hungry family!

 

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A skillet filled with crispy chicken thighs in a mushroom herb pan sauce

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5 from 11 votes
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Chicken Thighs with Mushroom Herb Pan Sauce
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Tender, juicy and inexpensive, chicken thighs are a terrific addition to the weeknight recipe rotation.

Course: Main Course
Servings: 4
Calories: 468 kcal
Ingredients
For the chicken:
  • 1 ½ teaspoons vegetable oil
  • 4 bone-in skin-on chicken thighs (leave at room temperature for 30 minutes before cooking)
  • ½ teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
For the pan sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 12 ounces sliced mushrooms
  • 1 large shallot minced
  • 2 cloves garlic minced
  • 1 cup dry white wine
  • 1 ¼ cups low sodium chicken broth, divided
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons Dijon mustard
  • 1 tablespoon all-purpose flour mixed with 1/4 cup chicken broth
  • 1 tablespoon heavy cream optional
  • Salt and pepper to taste
Instructions
To make the chicken thighs:
  1. Preheat oven to 400 degrees.
  2. Dry the chicken with paper towels and season both sides with Kosher salt and fresh ground black pepper.
  3. Heat 1 tablespoon oil in a large cast iron skillet over medium to medium-high heat. When the oil is shimmering and hot but not smoking, add the chicken, skin side down, and cook until well browned, about 8-10 minutes or until the skin is golden brown. Occasionally move the chicken around in the skillet to distribute the heat and avoid hot spots. Remove the chicken, skin side down to a rimmed baking sheet.
  4. Bake the chicken in the preheated 400 degree oven about 10 minutes then flip and continue to bake until the skin crisps and the chicken is cooked through, about 5-8 minutes more. Transfer to a plate, tent with foil and keep warm. Reserve any juices in the pan for the sauce.
To make the pan sauce:
  1. While the chicken is in the oven, make the pan sauce. Pour out any excess oil from the skillet. Add the butter and olive oil and heat on medium-high until the butter is melted. Add the mushrooms and a pinch of salt. Cook over medium-high heat, stirring occasionally, until the mushrooms release their moisture and begin to turn golden, 6 to 8 minutes. Add shallots; cook and stir for 2 minutes. Add the garlic; cook and stir for 30 seconds. Season with salt and pepper. Carefully add the white wine; cook and stir scraping up any browned bits stuck to the bottom of the skillet. Cook until most of the wine is evaporated, about 2 minutes.
  2. Reduce the heat to medium and add the chicken broth, thyme leaves, Dijon mustard and any accumulated juices from the baking pan. Stir in the flour/broth mixture and bring to a boil. Cook for about 3-5 minutes or until the sauce is thickened and slightly reduced. Reduce the heat to medium-low and add the heavy cream if using. Place the chicken thighs in the skillet and nestle them down into the sauce. Cook for 2-3 minutes more or until warmed through. Drizzle the pan sauce over the chicken, if desired, and garnish with fresh thyme and plenty of black pepper.
Recipe Notes
  • For best results use bone-in, skin-on chicken thighs.
  • Have all ingredients prepped, measured and ready to go. This recipe comes together fast!

 

Kitchen Essentials Spotlight:

We love our Lodge Cast Iron Skillet! It’s pre-seasoned and ready for stovetop or the oven. You won’t believe how inexpensive they are too. Click on the photo for more information.

*Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. 

 

Here are a few more chicken recipes from some of our favorite bloggers!

Thanks so much for stopping by!

Tricia

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37 Comments

  1. Kendra says

    5 stars
    This turned out AMAZING! And so easy to make. Definitely prep all your ingredients first. I’m not even a fan of mushrooms or mustard, I made this for my boyfriend, and I LOVED IT!!!

    reply to this comment >

  3. Carolyn Strong says

    5 stars
    Oh my gosh! I made this dish last night and it was delicious. I sent a picture to my mom and sister and they both request I forward them your recipe and yep they both made it for dinner!! This my new favorite chicken dish, so yummy. I have some leftover small roasted potatoes added them to the pot at the end, it was the best! Thank you so much😊

    reply to this comment >

    • Tricia Buice says

      Hi Carolyn – you made my day withe your sweet comment! Thanks for trying the recipe, sharing the recipe and taking the time to comment on the recipe! I dream about this dish and look forward to making it again this fall. Mushroom Herb Pan Sauce – the most awesome sauce ever 😉

      reply to this comment >

  5. Laina says

    I am not a fan of cooking with wine. Can you recommend a substitute?
    Also, on the list of ingredients, it says “1 1/4 cups low sodium chicken divided”. I had to read the recipe to find out if it was supposed to be chicken stock or broth as I assumed it wasn’t actual chicken 🙂

    reply to this comment >
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