4 Easy Steps: Chicken With Sauteed Mushroom

Chicken with Sauteed Mushroom. All in one chicken recipe with mushrooms, wine, and chicken broth cooked in one pan. A no-fuss recipe that’s also inexpensive and delicious.

Some of the recent recipes I’ve been testing have thyme in them. Why? To use up some of the herbs I purchased in one of those “growing herb boxes” that included a lot of thyme.

I appreciate the notion of using chicken and mushrooms in a dish, no matter what type of cuisine is being served. And this hearty chicken and mushroom meal is no exception.

To begin, the chicken thighs are pan-fried and then finished with a pan sauce made from wine and stock. Yup! You won’t be needing for an oven because the dish can be made in only one pan or skillet. The pan and spatula are all that need to be cleaned.

Chicken breasts or chicken cutlets can be used in making this dish, depending on your preference. The pre-cut store chicken cutlets are convenient, but you can buy boneless and skinless chicken breasts and horizontally slice them yourself if you want to save money. Regardless, this is a simple one-pan dish that’s simple to prepare.

Afterward, you can use a mallet to flatten the chicken breasts. Each serving of this meal has only 462 calories.



  • 600 g of chicken thighs with skin and bone
  • 400 g of trimmed and quartered button mushroom
  • 5 springs of fresh thyme leaves
  • 3 tablespoons of unsalted butter
  • 2 tablespoons of chopped parsley leaves
  • 1 tablespoon of virgin olive oil
  • ¼ cup of dry white wine
  • ¼ cup of chicken broth
  • Salt and ground pepper


  1. Put some pepper and salt on the chicken.
  2. Dissolve 1 tablespoon of butter over medium heat with 1 tablespoon of oil in a large pan. While working in batches, brown and crisp up each chicken thigh on both sides. Set aside on a serving platter.
  3. Add the thyme and mushrooms to the pan and cook until softened on medium heat. Pour the remaining 2 tablespoons of butter and simmer for another minute or two.
  4. Place the chicken in the pan and any residual juices, and then add the wine and broth. The sauce should be reduced by half more than halfway through cooking, adding salt and pepper as needed. Before serving, sprinkling some chopped parsley on top would be nice.
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