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Chicken and Mushrooms in Thyme-Infused Sauce Recipe

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4 from 4 reviews

This delightful Chicken and Mushrooms recipe features tender boneless chicken thighs cooked to perfection and complemented by a savory mix of sautéed mushrooms in a fragrant thyme-infused chicken stock sauce. Perfect for a comforting weeknight dinner, this dish combines simple ingredients for a rich and satisfying meal ready in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 8 boneless chicken thighs
  • 1 teaspoon sea salt (divided)
  • 1 teaspoon black pepper (divided)
  • ¼ cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Mushrooms & Sauce

  • 2 tablespoons butter
  • 2 lb mushrooms (a mix of white, crimini, shiitake, and shimeji)
  • ½ cup chicken stock
  • 1 tablespoon fresh thyme leaves
  • Minced parsley (for serving)

Instructions

  1. Season the Chicken: Lightly season both sides of the chicken thighs with ½ teaspoon each of sea salt and black pepper. Place the all-purpose flour in a shallow bowl and dredge each piece of chicken, coating them evenly.
  2. Cook the Chicken: Heat the olive oil and 1 tablespoon of butter in a large non-stick frying pan over medium-high heat. Add the coated chicken thighs and cook for about 6 minutes until golden brown. Flip and cook for an additional 5-6 minutes to ensure they are cooked through. Remove the chicken from the pan and set aside.
  3. Sauté the Mushrooms: Add the remaining 2 tablespoons of butter to the same pan and increase the heat to high. Add the mushrooms and cook, stirring occasionally, for about 10 minutes as they release liquid. Once most of the liquid evaporates, reduce the heat to medium, season with the remaining ½ teaspoon of sea salt and black pepper, and continue cooking until the mushrooms turn a rich brown color, about 5-10 minutes more.
  4. Make the Sauce and Combine: Pour the chicken stock into the pan along with the fresh thyme leaves. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan to enhance flavor. Return the chicken thighs to the pan and quickly reheat them in the sauce.
  5. Serve: Dish out the chicken and mushroom mixture onto plates and garnish with a sprinkle of minced parsley for a fresh finish. Serve immediately and enjoy!

Notes

  • Use a variety of mushrooms for a richer, earthier flavor.
  • Ensure the chicken is cooked fully by checking the internal temperature reaches 165°F (75°C).
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • You can add a splash of white wine along with the chicken stock for extra depth.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Find it online: https://avascooking.com/chicken-and-mushrooms-in-thyme-infused-sauce-recipe/