With only a handful of ingredients, you can easily find yourself with one of the best chicken dinners on your hands.
Let me explain:
If I have anything in my freezer, it’s chicken thighs. I love the fact that they are super easy to work with, very versatile, and don’t take too long to cook.
I think this type of protein surpasses the typical breasts because they have more flavor, and they don’t dry out as easily when you cook them.
What I adore about this recipe is not just the easy instructions and limited ingredients, it’s the fact that it tastes so darn decadent. It’s like a main dish and a side dish all in one.
When it comes to weeknight meals, it’s no fun having to deal with dishes at the end of the night. And guess what? This dish is all made in one pan. You can’t beat that!
You can thank me later.
When it comes to making this recipe, the first step is to cook up the mushrooms. I have to say, making sure you really brown them well is a must. It’s what gives them that rich and meaty flavor that you can only get from the browned crust that develops.
Once they’re cooked, set the mushrooms aside and cook the poultry in the same pan. You’ll want to make sure that the pan is still nice and hot before you add the thighs, or tenderloins if you choose to use those instead – the dish will still be delicious!
That way, you get a lovely sear on the chicken that locks in the juiciness of the poultry while it cooks. I like to use a thermometer to test the internal temperature of the meat before proceeding to the next step. If you don’t have a meat thermometer, then you can cut into a thigh at the thickest part to check if it’s cooked through.
Busy cooks will love the simplicity of this dish, but they’ll also appreciate how much flavor is developed. This isn’t one of those dull poultry recipes.
Personally, I like to serve it with some green vegetables – I’m obsessed with green beans right now. You can serve this tasty, savory meal over rice, pasta, or mashed potatoes. Or, if you want to skip the carbs, mashed cauliflower or spiralized zucchini noodles are also delicious options.
Don’t have a spiralizer? Check out our review of the best picks here!
No matter which way you serve it, you can have this tasty entree on the table in just 25 minutes. On weeknights in particular, you’re going to be glad to have this recipe handy.Print
If you’ve been getting bored with poultry lately, rev up the dinnertime engine with our easy recipe for chicken with rosemary and mushrooms.
- 3 tablespoons unsalted butter, plus more as needed
- 16 ounces white button mushrooms, sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons dried rosemary (or 1 teaspoon fresh)
- 1/4 teaspoon salt
- 1/2 cup homemade or low-sodium chicken stock
- 2 teaspoon all purpose flour
- 1.5 pounds boneless, skinless chicken (tenderloins or thighs)
- Heat a heavy 12-inch skillet over medium-high heat.
- Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
- Cook until mushrooms are browned, about 5-6 minutes.
- Pour in the chicken stock and flour.
- Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
- Transfer mushrooms and sauce into a bowl and set aside.
- Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
- Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
- Return mushrooms and sauce to the pan, and cook for 1 more minute.
- Serve warm.
- Category: Poultry
- Method: Stovetop
- Cuisine: Meat
Keywords: chicken, mushroom, rosemary, garlic, chicken stock
Cooking By the Numbers…
Step 1 – Slice Mushrooms, Mince Garlic, and Measure Other Ingredients
Peel three cloves of garlic and mince them finely, or push them through your garlic press.
Measure out all of the remaining ingredients as listed on the ingredients list.
Step 2 – Cook Mushrooms
Melt the butter in a large, heavy skillet over medium-high heat. Add the mushrooms, garlic, rosemary, and salt. I like to use fresh rosemary when I have it available, but it’s fine to use the dried variety if you have it already in your spice rack!
Cook until browned. This will take about 5-6 minutes. Try to keep them spread out in the pan without overlapping, so they can have as much contact with the pan as possible. This will help them to brown nicely, without steaming.
Pour in the stock and flour, and whisk well to combine. You can use a boxed low-sodium stock for this recipe, or a homemade broth or stock.
Cook for another 2 minutes, until the sauce thickens slightly. Pour the mushrooms and sauce into a bowl and set it aside.
Step 3 – Cook Chicken
Return the pan to the heat and add the poultry pieces. If the pan is really dry, be sure to add another tablespoon or two of butter.
Cook until the internal temperature if the meat reaches 165˚F. This will take about 8 minutes per side. The centers should no longer be pink.
Step 4 – Finish Dish
Add the mushrooms and sauce back to the pan, pouring them over the chicken.
Cook for another minute, and serve warm.
Why Are Thighs Better Than Breasts?
Don’t worry, I’m just talking poultry here…
So, why are chicken thighs preferred to breasts? Well, it really comes down to the fat content. Chicken thighs tend to be more fatty.
The dark meat is made up of a different kind of muscle than what you find in white meat. This is why it has a stronger and more game-like flavor.
So go ahead and embrace those thighs.
Want more tasty chicken recipes to try out? Here are some favorites:
- Instant Pot White Wine Braised Chicken
- Grilled Hawaiian Chicken
- Creamy Chicken Enchiladas with Charred Tomatillo Sauce
What will you serve alongside this dish? Tell us in the comments below, and be sure to come back to rate the recipe after you’ve tried it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 17, 2013. Last updated: September 30, 2019 at 23:20 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.