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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.
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.
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!
And finally, 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!
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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Chicken Thighs with Mushroom Herb Pan Sauce
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 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
To make the chicken thighs:
- Preheat oven to 400°F.
- Dry the chicken with paper towels and season both sides with Kosher salt and fresh ground black pepper.
- 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.
- Bake the chicken in the preheated 400°F oven about 10 minutes then flip and continue to bake until the skin is crispy 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:
- 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.
- Reduce the heat to medium and add 1 cup of chicken broth, thyme leaves, Dijon mustard and any accumulated juices from the baking pan. In a small bowl or measuring cup, stir together the flour and remaining ¼ cup chicken broth. Add the slurry mixture to the pan and bring to a boil. Cook for about 3-5 minutes or until the sauce is thickened and slightly reduced. Reduce the heat to 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.
- For best results use bone-in, skin-on chicken thighs.
- Have all ingredients prepped, measured and ready to go. This recipe comes together quickly!
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.
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