Description
A simple yet elegant one-pan meal featuring chicken, mushrooms, and a rich white wine sauce that’s perfect for a weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts or thighs
- 8 oz cremini or baby bella mushrooms
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp all-purpose flour (for dusting)
- 2 tbsp olive oil
- 1 tbsp butter (for flavor)
- 1 medium shallot or onion
- 3 cloves garlic
- 1 cup dry white wine (like sauvignon blanc or pinot grigio)
- 2 cups chicken broth
- 2 tbsp fresh thyme or parsley (dried works in a pinch)
- 1 tbsp lemon juice (optional)
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper. Lightly dust with flour and shake off the extra.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and let it cook until golden on both sides, then move to a plate.
- In the same skillet, add a little butter and then the sliced mushrooms. Let them sit for a minute before stirring to develop color.
- Add shallot and cook until soft.
- Stir in garlic for about 30 seconds until fragrant.
- Pour in the white wine and scrape up the browned bits from the bottom. Let simmer for a couple minutes to reduce slightly.
- Pour in chicken broth and add thyme. Bring to a gentle simmer.
- Return the chicken to the skillet along with any juices. Simmer until the chicken is cooked through and the sauce thickens slightly.
- Add lemon juice if desired, and finish with chopped parsley.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Reheat gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American