Chicken Thighs with Mushrooms, Lemon and Herbs
Chicken Thighs with Mushrooms, Lemon and Herbs is a quick and easy meal that’s fancy enough to serve for a dinner party.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: entree
- Method: saute
- Cuisine: American
Ingredients
Scale
7 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
1 cup shallots, sliced into half circles
12-ounce package Cremini (baby bella) mushrooms, sliced
Zest of half a lemon, plus more for garnish
2 tablespoons fresh lemon juice
1 1/2 pounds skinless boneless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dry crushed rosemary
1/2 teaspoon garlic powder
1/4 cup vermouth (or other dry white wine)
1 cup chicken stock
1/4 cup fresh parsley, minced plus more for garnish
Instructions
- In a large sauté pan or skillet, melt two tablespoons of the butter in one tablespoon of the olive oil over medium heat.
- Add shallots and cook for three minutes.
- Increase heat to medium high, add one more tablespoon of butter and one more tablespoon of oil and add mushrooms.
- Cook for five minutes then add lemon zest and juice.
- Cook for about three minutes or until no liquid remains. Remove to a bowl and hold.
- Lay out chicken on your cutting board. Mix salt, pepper, rosemary and garlic powder and sprinkle on both sides of chicken.
- Heat same pan to medium high and add two more tablespoons of butter and the remaining oil.
- Once hot, place chicken into hot fat and cook on one side for four minutes.
- Turn chicken, lower heat to medium and cook until chicken is cooked through, about 6-8 minutes longer.
- Remove chicken to a platter and pour off cooking fat and discard (there should be about two tablespoons of fat to discard). Cover the chicken platter loosely with foil and keep warm.
- Place pan back over medium high heat and add vermouth to deglaze.
- Stir to release brown bits from bottom and cook until almost all of the vermouth has evaporated then add the chicken stock and heat.
- Once hot, add the mushroom mixture along with the parsley and cook for about two minutes until some of the stock cooks off and the mixture starts to thicken.
- Remove from heat and stir in the last two tablespoons of butter to form a creamy sauce.
- Pour the sauce over the chicken and garnish with additional lemon zest and chopped parsley.
- Note: adding butter off the heat to thicken a sauce takes practice getting the texture just right before the butter goes in. If your sauce is too loose, you can mix a teaspoon of corn starch with a few drops of water and use it to thicken the sauce over heat.
