Skillet Chicken With Potatoes And Mushrooms Recipe

Name: Skillet Chicken With Potatoes And Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds); Kosher salt and freshly ground black pepper; 2 tablespoons canola, vegetable, or light olive oil; 3/4 pounds fresh oyster mushrooms, or other varieties like shiitake or maitake; 1 pound fingerling potatoes (about 4 cups), sliced in half lengthwise; 1 medium onion, finely chopped (about 1 cup); 1 1/2 cups homemade or store-bought low sodium chicken broth; 1 tablespoon cold butter; 2 tablespoons fresh juice from one 1 lemon; 2 tablespoons chopped parsley leaves

Servings: persons

4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons canola, vegetable, or light olive oil
3/4 pounds fresh oyster mushrooms, or other varieties like shiitake or maitake
1 pound fingerling potatoes (about 4 cups), sliced in half lengthwise
1 medium onion, finely chopped (about 1 cup)
1 1/2 cups homemade or store-bought low sodium chicken broth
1 tablespoon cold butter
2 tablespoons fresh juice from one 1 lemon
2 tablespoons chopped parsley leaves

1
Season the chicken thighs with salt and pepper. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a small bowl and set aside.
2
Return skillet to medium high heat and add remaining tablespoon oil. Heat until shimmering. Add chicken thighs skin-side down and cook without moving until golden brown and crisp, 7 to 9 minutes. Flip, and cook until browned on second side, another 3 to 4s. Transfer to a large plate and set aside.
3
Add the potatoes to the fat in the pan and cook over medium-high heat, stirring and tossing occasionally until lightly browned, 5 to 7 minutes. Add the onion and cook, stirring, until slightly softened, about 2 minutes. Season with salt and pepper.
4
Add the chicken stock and deglaze the pan, scraping up brown bits on the bottom. Push the potatoes to the side and place the chicken back in, skin side up. Bring the liquid to a boil, reduce to a simmer, and cook, uncovered, until the thighs register at least 165u00b0F on an instant-read thermometer and the stock is reduced to about a half cup, 18 to 20 minutes. Place the mushrooms back on top during the last 2 minutes of cooking to warm through.
5
Transfer chicken to serving platter. Off heat, stir butter, lemon juice, and half of parsley into sauce and vegetables in skillet. Pour over and around chicken, sprinkle with remaining parsley, and serve.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds), Kosher salt and freshly ground black pepper, 2 tablespoons canola, vegetable, or light olive oil, 3/4 pounds fresh oyster mushrooms, or other varieties like shiitake or maitake, and more.

Yes, Skillet Chicken With Potatoes And Mushrooms Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!