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! 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!
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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Tender, juicy and inexpensive, chicken thighs are a terrific addition to the weeknight recipe rotation.
- 1 1/2 teaspoons vegetable oil
- 4 bone-in skin-on chicken thighs (leave at room temperature for 30 minutes before cooking)
- 1/2 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 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 1/4 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
- Preheat oven to 400 degrees.
- 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 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.
- 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 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.
- For best results use bone-in, skin-on chicken thighs.
- Have all ingredients prepped, measured and ready to go. This recipe comes together fast!
As mentioned above, we love our cast iron skillet and if you don’t have one yet – check it out! (Click on the photo for more information):
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Here are a few more chicken recipes from some of our favorite bloggers!
- Rosemary Chicken Skewers from The View from Great Island
- Hoisin Orange Roasted Whole Chicken from Seasons and Suppers
- Chicken Scarpariello with Sausage from That Skinny Chick Can Bake
- Brown Sugar Spiced Chicken from Barefeet in the Kitchen
Thanks so much for stopping by!
Tricia
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😊
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 😉
This is my kind of meal. I’d eat this any time over sweets or desserts! Lovely and comforting.
Thanks Mimi – I love a good chicken dish for sure!
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 🙂
Thanks for catching that Laina – white grape juice is a good substitute if you want to add a little something sweet to the pan sauce, but adding more chicken broth is fine too. Thanks again!
I love chicken thighs and boy, this sauce looks amazing!! I would want to double up on that sauce and have it over everything! : )
Great idea Monica! I’m with you – this sauce would be great on everything from rice and potatoes to any kind of chicken. Thanks 🙂
I am putting chicken thighs and mushrooms on my shopping list! This looks so delicious, Tricia!
Yeah! I know these will be a big hit Susan – so much flavor in a little piece of chicken.
I could eat chicken every day and thus, I am very happy when I learn a new recipe. So, I am extremely happy to have stumbled upon your recipe which is a must try, Tricia. 😉
I am so happy you stopped by too Agness! Thanks so much 🙂
You are the queen of pan sauces! This sounds heavenly!
Such a lovely compliment Abbe – I wonder what my crown should look like?! We’ve been watching the Netflix series “The Crown” and Queen Elizabeth certainly has a gorgeous crown. I guess a chef’s hat would do just fine with me – haha!
Love pan sauces! And ones with mushrooms are the best. Gorgeous looking dish. I agree cast iron is a great way (easy way, too) to get a crisp brown crust on meat. Good recipe — thanks.
Thanks John!
Haha – thank you Pam!
Bring it on, Tricia! It looks delicious, love that great sauce with the mushrooms! You definitely know your way around the kitchen! Thanks for the recipe!
You have a way of making my mouth water, Tricia, these looks so amazing!
Thank you Sue!
I live for chicken thighs. This looks AMAZING!!!
They are a delicious cut of chicken Brenda – thank you!
Looks delicious Tricia..as always!
🙂 Thanks Monique.
This is comfort food at it’s best. Your creamy mushroom sauce looks so good, especially with those chicken thighs. Pinned!
They go perfectly together Gerlinde. Thank you!
That creamy pan sauce and golden chicken thighs..heavenly!
Thank you Angie 🙂
What a beautiful chicken dinner! Love chicken thighs and that pan sauce looks perfect 🙂
Coming from the queen of cast iron, gorgeous chicken recipes, I’ll happily take that compliment! Thanks Jennifer.
Chicken, mushroom and a good sauce are always a winner. This looks wonderful Tricia!
Thank you Chris – I couldn’t agree more!
Any dish with mushrooms in a creamy sauce gets my attention! What a fabulous way to serve chicken!!!
Me too Liz! Thanks 🙂