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Chicken Thighs with Mushroom Herb Pan Sauce

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Chicken Thighs with Mushroom Herb Pan Sauce

 

Cast iron skillet with crispy skin chicken thighs in a 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.

 

A skillet with crispy chicken thighs in a mushroom white wine 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!

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!

 

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 19 votes

Chicken Thighs with Mushroom Herb Pan Sauce

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 4
Course: Main Course
Author: Tricia
PRINT RECIPE
Tender, juicy and inexpensive, chicken thighs are a terrific addition to the weeknight recipe rotation.

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 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:

  • 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 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 1/4 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.

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 quickly!

Nutrition

Calories: 468kcal | Carbohydrates: 9g | Protein: 40g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 129mg | Sodium: 444mg | Potassium: 989mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 5.5mg | Calcium: 53mg | Iron: 2.3mg

 

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!

  • Hoisin Orange Roasted Whole Chicken 
  • Chicken Scarpariello with Sausage 
  • Brown Sugar Spiced Chicken

 

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50 Comments

  1. Paula says

    October 18, 2021 at 6:32 pm

    5 stars
    This is delicious! I just made it. It’s going on my regular rotation thank you!

    reply to this comment >
    • Tricia Buice says

      October 19, 2021 at 7:46 am

      Terrific! We appreciate the feedback Paula and that you took the time to comment. So glad you enjoyed it.

      reply to this comment >
  2. Patricia says

    March 1, 2021 at 8:43 am

    Hi I am making this for dinner tonight. What does it mean when you say “1 and 1/2 cups chicken broth divided” ? I read the recipe many times and do not see where it says to divide the broth in the instructions. Could you explain that? Thank you and I will update later on how it came out?

    reply to this comment >
    • Tricia Buice says

      March 1, 2021 at 8:48 am

      Hi Patricia – I’ve corrected the recipe. A small portion of the broth is mixed with the flour before adding to the skillet. Enjoy!

      reply to this comment >
    • Patricia Paul says

      July 30, 2021 at 6:52 pm

      OMG. It took to fully prepare than I had hoped but I’m a physically challenged senior. The duration was beyond wonderful. I tend to allow extra time when trying new recipes.
      This meal is simply amazing and delicious.
      First time but not last time!

      reply to this comment >
      • Tricia Buice says

        July 31, 2021 at 8:12 am

        Thank you Patricia. So happy you loved this chicken dish. Herbs, crispy skin and mushroom gravy is hard to beat!

        reply to this comment >
  3. Ellie says

    January 10, 2021 at 10:05 pm

    Perhaps I did everything wrong. M an experienced cook and my husband owned a restaurant. This was the most bland dish I’ve ever made.

    reply to this comment >
    • Tricia Buice says

      January 11, 2021 at 6:19 pm

      We appreciate the feedback Ellie. If well seared, this chicken should have lots of flavor. With shallots, wine and garlic, I’m not sure what went wrong for you here. Hope you’ll try again sometime and be sure it is well salted.

      reply to this comment >
    • Paula says

      October 18, 2021 at 6:33 pm

      5 stars
      I added additional garlic and extra shallots. It was very tasty.

      reply to this comment >
      • Tricia Buice says

        October 19, 2021 at 7:45 am

        Thanks Paula. So happy you enjoyed it!

        reply to this comment >
  4. Robin Hannon says

    April 20, 2020 at 12:14 pm

    5 stars
    As tasty as it looks…need I say more?

    reply to this comment >
    • Tricia Buice says

      April 20, 2020 at 7:22 pm

      Thank you Robin!!

      reply to this comment >
  5. Cheryl Sticher says

    February 3, 2020 at 7:50 pm

    5 stars
    WOW!! Love this recipe! I used my Husbands homemade wine and it is not something I would leave out. I have cooked recipes before and just eliminated the wine. Do not eliminate it. The Chicken is moist, tender and then very crispy. The best crispy chicken without all the batter. Thank you for sharing this.

    reply to this comment >
    • Tricia Buice says

      February 4, 2020 at 8:18 am

      Thanks Cheryl. Homemade wine sounds amazing!! So glad you enjoyed this crispy chicken 🙂 It’s so tender and juicy and one of our favorites!

      reply to this comment >
  6. Kendra says

    January 9, 2019 at 7:11 pm

    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 >
    • Tricia Buice says

      January 10, 2019 at 12:34 pm

      Thank you so much Kendra! Great to hear that you enjoyed this recipe – we love it too, but I adore mushrooms 🙂 Thanks for taking the time to let us know how it turned out for you. Bravo!

      reply to this comment >
  7. Carolyn Strong says

    August 19, 2018 at 1:10 pm

    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

      August 20, 2018 at 10:25 am

      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 >
  8. Mimi says

    February 21, 2018 at 11:27 am

    This is my kind of meal. I’d eat this any time over sweets or desserts! Lovely and comforting.

    reply to this comment >
    • Tricia Buice says

      February 21, 2018 at 6:32 pm

      Thanks Mimi – I love a good chicken dish for sure!

      reply to this comment >
  9. Laina says

    February 19, 2018 at 12:19 am

    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 >
    • Tricia Buice says

      February 19, 2018 at 7:48 am

      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!

      reply to this comment >
  10. Monica says

    February 18, 2018 at 4:13 pm

    I love chicken thighs and boy, this sauce looks amazing!! I would want to double up on that sauce and have it over everything! : )

    reply to this comment >
    • Tricia Buice says

      February 18, 2018 at 4:42 pm

      Great idea Monica! I’m with you – this sauce would be great on everything from rice and potatoes to any kind of chicken. Thanks 🙂

      reply to this comment >
  11. Susan says

    February 15, 2018 at 3:41 pm

    I am putting chicken thighs and mushrooms on my shopping list! This looks so delicious, Tricia!

    reply to this comment >
    • Tricia Buice says

      February 18, 2018 at 4:46 pm

      Yeah! I know these will be a big hit Susan – so much flavor in a little piece of chicken.

      reply to this comment >
  12. Agness of Run Agness Run says

    February 15, 2018 at 6:02 am

    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. 😉

    reply to this comment >
    • Tricia Buice says

      February 18, 2018 at 4:46 pm

      I am so happy you stopped by too Agness! Thanks so much 🙂

      reply to this comment >
  13. [email protected] is How I Cook says

    February 14, 2018 at 5:41 pm

    You are the queen of pan sauces! This sounds heavenly!

    reply to this comment >
    • Tricia Buice says

      February 18, 2018 at 4:44 pm

      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!

      reply to this comment >
  14. John / Kitchen Riffs says

    February 14, 2018 at 10:38 am

    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.

    reply to this comment >
    • Tricia Buice says

      February 18, 2018 at 4:43 pm

      Thanks John!

      reply to this comment >
  15. Pam says

    February 12, 2018 at 4:07 pm

    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!

    reply to this comment >
    • Tricia Buice says

      October 9, 2019 at 9:00 am

      Thanks Pam!

      reply to this comment >
  16. sue | theviewfromgreatisland says

    February 12, 2018 at 1:20 pm

    5 stars
    You have a way of making my mouth water, Tricia, these looks so amazing!

    reply to this comment >
    • Tricia Buice says

      February 13, 2018 at 8:59 am

      Thank you Sue!

      reply to this comment >
  17. Brenda @ a farmgirl's dabbles says

    February 12, 2018 at 12:43 pm

    I live for chicken thighs. This looks AMAZING!!!

    reply to this comment >
    • Tricia Buice says

      February 13, 2018 at 8:58 am

      They are a delicious cut of chicken Brenda – thank you!

      reply to this comment >
  18. Monique says

    February 12, 2018 at 12:29 pm

    Looks delicious Tricia..as always!

    reply to this comment >
    • Tricia Buice says

      February 13, 2018 at 8:58 am

      🙂 Thanks Monique.

      reply to this comment >
  19. Gerlinde says

    February 12, 2018 at 11:13 am

    This is comfort food at it’s best. Your creamy mushroom sauce looks so good, especially with those chicken thighs. Pinned!

    reply to this comment >
    • Tricia Buice says

      February 13, 2018 at 8:57 am

      They go perfectly together Gerlinde. Thank you!

      reply to this comment >
  20. [email protected]'s Recipes says

    February 12, 2018 at 8:31 am

    That creamy pan sauce and golden chicken thighs..heavenly!

    reply to this comment >
    • Tricia Buice says

      February 13, 2018 at 8:57 am

      Thank you Angie 🙂

      reply to this comment >
  21. Jennifer @ Seasons and Suppers says

    February 12, 2018 at 8:29 am

    5 stars
    What a beautiful chicken dinner! Love chicken thighs and that pan sauce looks perfect 🙂

    reply to this comment >
    • Tricia Buice says

      February 13, 2018 at 8:56 am

      Coming from the queen of cast iron, gorgeous chicken recipes, I’ll happily take that compliment! Thanks Jennifer.

      reply to this comment >
  22. Chris Scheuer says

    February 12, 2018 at 8:28 am

    5 stars
    Chicken, mushroom and a good sauce are always a winner. This looks wonderful Tricia!

    reply to this comment >
    • Tricia Buice says

      February 13, 2018 at 8:53 am

      Thank you Chris – I couldn’t agree more!

      reply to this comment >
  23. Liz says

    February 12, 2018 at 7:28 am

    5 stars
    Any dish with mushrooms in a creamy sauce gets my attention! What a fabulous way to serve chicken!!!

    reply to this comment >
    • Tricia Buice says

      February 13, 2018 at 8:53 am

      Me too Liz! Thanks 🙂

      reply to this comment >

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