Description
Warm, silky sauce coats tender seared chicken and earthy mushrooms in a single pan. This dish is ready in about 35 minutes and delivers restaurant-style flavor with home-kitchen ease.
Ingredients
Scale
- 600 g (1 1/3 lb) boneless, skin-on chicken thighs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 250 g (8 oz) cremini or baby bella mushrooms, halved or sliced
- 1 small yellow onion, finely chopped (about 120 g / 1 cup)
- 3 garlic cloves, minced (about 9 g)
- 120 ml (1/2 cup) dry white wine or extra chicken stock
- 360 ml (1 1/2 cups) low-sodium chicken stock
- 120 ml (1/2 cup) heavy cream
- 40 g (1/2 cup) finely grated Parmesan cheese
- 100 g (3 1/2 oz / roughly 4 cups packed) baby spinach
- 1 tbsp (15 g) Dijon mustard (optional)
- 1 tbsp (15 g) unsalted butter (optional)
Instructions
- Season and sear the chicken: Pat 600 g chicken thighs dry and season with salt and pepper. Heat olive oil in a skillet over medium-high until shimmering, then sear chicken skin-side down for 5–6 minutes until deeply golden; flip and cook 2 more minutes. Transfer to a plate.
- Sauté the aromatics and mushrooms: Reduce heat to medium, add the chopped onion and sauté for 4–5 minutes until translucent and fragrant. Add sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their liquid and begin to brown.
- Deglaze and build the sauce: Add dry white wine (or stock) and scrape the browned bits for 1–2 minutes until mostly evaporated. Pour in chicken stock, bring to a gentle simmer for 3 minutes.
- Return chicken and simmer gently: Nestle the seared chicken back into the pan skin-side up, reduce heat to low, cover, and simmer for 6–8 minutes until the internal temperature reaches 74°C (165°F).
- Finish the sauce: Remove chicken to a plate. Stir heavy cream and grated Parmesan into the pan and simmer gently for 2–3 minutes until slightly thickened. Whisk in Dijon mustard if using, then return chicken and any juices.
- Add spinach and serve: Stir in baby spinach and cook for 1–2 minutes until wilted. Taste and adjust seasoning. Serve immediately.
Notes
Let the chicken rest for 3–5 minutes after cooking so juices redistribute. If crowding the pan, sear in batches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg