Pan Roasted Chicken with Mushrooms and Rosemary
Transform your weeknight dinner with this mouthwatering Pan Roasted Chicken with Mushrooms and Rosemary, a one-skillet recipe that blends crispy, golden-brown chicken thighs with a rich, velvety sauce. Infused with the earthy aroma of fresh rosemary and sautéed cremini mushrooms, this dish is elevated by a splash of white wine and a touch of heavy cream, creating a luxurious yet approachable flavor profile. Ready in just 50 minutes, this recipe features simple ingredients like shallots, garlic, and chicken stock, while the oven-roasting technique locks in juiciness and deepens the flavors. Perfect for serving over mashed potatoes or crusty bread, this restaurant-quality meal is versatile enough for dinner parties yet easy enough for busy weeknights.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons shallots, minced
- 2 cloves garlic cloves, minced
- 0.25 cup white wine (optional)
- 0.5 cup chicken stock
- 2 sprigs fresh rosemary
- 0.25 cup heavy cream
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
Heat a large oven-safe skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.
Place the chicken thighs skin-side down in the skillet. Sear for 5–6 minutes, until the skin is golden and crispy. Flip the chicken and sear the other side for 2–3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until softened and golden.
Stir in the minced shallots and garlic, cooking for 1–2 minutes until fragrant.
Deglaze the skillet by adding the white wine (if using). Stir and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes.
Pour in the chicken stock and stir. Add the fresh rosemary sprigs.
Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the preheated oven.
Roast in the oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and transfer the chicken to a plate. Discard the rosemary sprigs.
Place the skillet back over medium heat. Stir in the heavy cream and simmer for 2–3 minutes until the sauce slightly thickens. Adjust seasoning with more salt and pepper if needed.
Return the chicken thighs to the skillet to coat with the sauce.
Serve the chicken warm, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.1 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 128 mg | 10% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2231 mg | 47% | |
*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.
