The Best Chicken with Mushrooms
This is the best chicken with mushrooms recipe EVER! Picture juicy, pan-seared chicken thighs with a savory pancetta and mushroom gravy. An easy one-skillet chicken dinner that’s guaranteed to please everyone.
Don’t you get tired of all these food bloggers constantly saying their latest recipe is their favorite ever and/or the best ever? <— ahem, I hope you don’t because…I’m actually talking about myself here haha.
Admittedly, I do it all the time and I just made up a word for it: it’s called over-enthusiasm. I’m not even going to try and defend myself. I plead guilty and hope the food blog police won’t come and get me.
I didn’t even dare looking at the chicken recipes archives to read the posts I wrote because I remember at least two times when I said the recipe was my new favorite. And I’m pretty sure there’s a lot more.
The worst thing of all? I mean it every.single.time and this recipe for chicken with mushrooms is no exception!
I just adored this easy one-skillet recipe and it was quite frankly the best chicken with mushrooms I can remember. So I just called it that.
Does this mean you have to give this chicken with mushrooms recipe a try ASAP? Sure does!
If you’re not a mushroom people (who are you?!) this will definitely not be your favorite chicken recipe ever. But if you’re one of the good people (just kidding!)…please make this for dinner, and let me know if I’m exaggerating!
But even if I don’t, let me know anyway, mmmkay?
If you tried this recipe for chicken with mushrooms, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
The Best Chicken with Mushrooms
This is the best chicken with mushrooms recipe EVER! Picture juicy, pan-seared chicken thighs with a savory pancetta and mushroom gravy. An easy one-skillet chicken dinner that's guaranteed to please everyone.
- 2 tbsp olive oil divided
- 1.3 lbs skinless boneless chicken thighs 600 g
- 2 tbsp flour use gluten free flour for GF - I used Bob's Red Mill
- sea salt + freshly cracked pepper to taste
- 2 oz pancetta 50 g, chopped
- 1 lb white button mushroom 500 g, stems removed, cut into quarters
- 2 large shallots chopped
- 1 tbsp white wine vinegar
- 1 cup chicken stock
- 1/4 cup packed parsley chopped
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat. Add chicken thighs, dust with 1/2 tablespoon flour and season with salt and pepper. Brown then flip the chicken, dust with 1/2 tablespoon flour and brown the other side. Remove from the skillet.
Add pancetta and mushrooms, and cook until mushrooms are soft, about 3-4 minutes, stirring for time to time. Remove from the skillet.
Add 1/2 tablespoon olive oil and cook shallots for 1-2 minutes, stirring often. Add vinegar and chicken stock, bring to a gentle boil and cook for 1-2 minutes.
Bring the chicken and mushrooms back to the skillet, stir and cook on medium heat for 15 minutes, or until chicken is cooked through and sauce starts to thicken.
Stir in parsley and serve.
Adapted from BBC Good Food