Chicken W Oyster Mushrooms Tomatoes
Dive into the rich, earthy flavors of our Chicken with Oyster Mushrooms and Tomatoes, a comforting one-skillet meal perfect for weeknight dinners or special occasions. This recipe combines tender, golden-seared chicken thighs with the delicate umami of oyster mushrooms and sweet, juicy cherry tomatoes, simmered in a luxurious garlic, white wine, and thyme-infused sauce. The dish is finished with a sprinkle of fresh parsley, making it as beautiful as it is delicious. With just 10 minutes of prep and a simple cooking process, this hearty meal delivers sophisticated flavor with minimal effort. Serve it alongside crusty bread, creamy mashed potatoes, or steamed rice to soak up every last drop of the savory sauce. Perfect for lovers of wholesome yet elevated chicken recipes!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 200 grams oyster mushrooms (trimmed and cleaned)
- 200 grams cherry tomatoes (halved)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic (minced)
- 1 medium yellow onion (finely chopped)
- 100 milliliters dry white wine
- 200 milliliters chicken stock
- 2 teaspoons fresh thyme (leaves only)
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with salt, black pepper, and paprika on both sides.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Place the chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for another 3-4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and unsalted butter to the skillet. Once the butter has melted, add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the oyster mushrooms to the skillet and sauté for 4-5 minutes until they are browned and their moisture has evaporated.
Pour the dry white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
Add the chicken stock, cherry tomatoes, and fresh thyme leaves. Stir to combine and bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, skin-side up. Cover the skillet with a lid and cook on low heat for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the lid and simmer for an additional 3-5 minutes to thicken the sauce, if needed.
Taste the sauce and adjust the seasoning with more salt and pepper, if desired.
Serve the chicken hot, garnished with freshly chopped parsley. Enjoy with crusty bread, mashed potatoes, or steamed rice.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.9 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
