Tender chicken and earthy mushrooms are a match made in heaven. Celebrate the combo with chicken mushroom pasta or creamy chicken mushroom!
Chicken thighs: Get boneless, skin-on chicken thighs. While you can skip the skin to save calories, keeping it on really elevated this dish. Mushrooms: You can use a mix of mushrooms – we like a mix of white, shiitake, shimeji, or cremini mushrooms. Use what is available at your grocery store! Other ingredients: Sea salt and pepper, all-purpose flour, olive oil and butter, dry white wine or chicken broth, and fresh herbs (fresh thyme leaves, and minced parsley).
Avoid overcrowding: Cook the chicken in batches if needed to prevent overcrowding in the pan, which causes steaming. This helps the chicken brown evenly and stay crispy. Preheat the pan: Allow the pan to heat up before adding the chicken. This creates a beautiful sear on the outside, sealing in moisture and flavor. Wine selection: Opt for a dry white wine to add depth and complexity without overwhelming the other ingredients. Mushroom mix: Using a variety of mushrooms enhances the dish’s complexity. Different types offer unique flavors and textures, so grab a mix of whatever you find at the supermarket! Keep it clean: To clean mushrooms, use a damp paper towel to gently rub off any dirt. Avoid rinsing them under water since mushrooms are porous they will absorb the excess moisture. Liquid: As mushrooms cook, they release liquid. Allow it to reduce over several minutes of cooking to concentrate the flavors and prevent the dish from becoming too watery.
Or, skip right to the main and serve your chicken and mushrooms next to some garlic parmesan mashed potatoes or cauliflower rice. Round out the meal with pan-seared brussels sprouts, roast carrots, onions, and potatoes or autumn quinoa salad for a low-effort, high-flavor dinner. Do things a little differently and boil up some pasta, cutting the chicken into bite-sized pieces to make chicken and mushroom pasta.
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