Chicken Thighs in Mushroom Sauce

A quick one pan meal to put together in 30 minutes and so delicious. Try using an assortment of different mushrooms for variety. This dish can be made with chicken breasts as well. Serve on top of buttered egg noodles or a big bunch of spinach.

Chicken Thighs in Mushroom Sauce

Ingredients
  1. 4 whole Chicken Thighs, boneless and skinless
  2. 4 tablespoons Olive Oil, divided
  3. 8 ounces Baby Bella Mushrooms, quartered
  4. 2 cloves Garlic, minced
  5. 1 tablespoon Flour
  6. 1/2 cup Dry White Wine
  7. 1 cup Chicken Stock
  8. 1/2 Lemon, juiced
  9. 2 tablespoons Butter
  10. Kosher Salt and Ground Black Pepper, for seasoning
  11. Parsley, chopped for garnish

Directions
  • In a large pan, heat 2 tablespoons of olive oil over medium high heat. Season chicken with kosher salt and ground black pepper. Add to pan and cook for 5 minutes per side until golden brown. Remove chicken to a plate and set aside.
  • In the same pan add 2 tablespoons of olive oil and mushrooms. Saute until browned, about 3-4 minutes. Add garlic and flour, stir to combine flour and cook slightly, about 30 seconds. Turn heat down to low and deglaze the pan with white wine, scraping up any brown bits on the bottom of the pan. Add the chicken stock and bring to a simmer. Stir in lemon juice and butter into the sauce. Season with a pinch of kosher salt and ground black pepper.