One-Pan Chicken and Mushroom
One-Pan Chicken and Mushroom
Ingredients
- 350 g boneless chicken thighs
- 1 pinch salt
- 1 pinch pepper
- 3 garlic, finely chopped
- 1 white onion, chopped
- 1 can canned mushrooms, drained
- 1 cup milk
- 1/2 chicken cube, crumbled or dissolved
- 1 tablespoon oil, for sautéing
For Garnish
- 1 leeks, sliced
- 1 tablespoon fried garlic
Instructions
- 1
Season the 350g boneless chicken thighs generously with a pinch of salt and a pinch of pepper on all sides.
⏱️ 3 min
- 2
Heat 1 tablespoon of oil in a large pan over medium heat. Add the 3 finely chopped cloves of garlic and 1 chopped white onion to the pan. Sauté for 3-5 minutes, stirring occasionally, until the aromatics are fragrant and softened.
⏱️ 5 min
- 3
Increase the heat to medium-high. Add the seasoned chicken thighs to the pan. Sear the chicken for 4-6 minutes per side, until deeply browned and a crust has formed. Remove the chicken from the pan and set aside.
⏱️ 10 min
- 4
Return the pan to medium heat. Add the 1 drained can of mushrooms to the pan and sauté for 3-5 minutes, allowing them to brown slightly and release their moisture.
⏱️ 5 min
- 5
Pour in 1 cup of milk. Add the 1/2 crumbled chicken cube to the liquid, stirring well to combine and dissolve the cube. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 6
Return the seared chicken thighs to the pan, nestling them into the simmering sauce. Reduce the heat to low, cover the pan, and simmer for 10-15 minutes, or until the chicken thighs are cooked through (internal temperature reaches 165°F or 74°C) and the sauce has reduced and thickened slightly to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 15 min
- 7
Once cooked, transfer the One-Pan Chicken and Mushroom to a serving dish or serve directly from the pan. Garnish generously with sliced leeks and fried garlic before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Chicken and Mushroom
- 350 g boneless chicken thighs
- 1 pinch salt
- 1 pinch pepper
- 3 garlic, finely chopped
- 1 white onion, chopped
- 1 can canned mushrooms, drained
- 1 cup milk
- 1/2 chicken cube, crumbled or dissolved
- 1 tablespoon oil, for sautéing
For Garnish
- 1 leeks, sliced
- 1 tablespoon fried garlic
Instructions
- 1
Season the 350g boneless chicken thighs generously with a pinch of salt and a pinch of pepper on all sides.
⏱️ 3 min - 2
Heat 1 tablespoon of oil in a large pan over medium heat. Add the 3 finely chopped cloves of garlic and 1 chopped white onion to the pan. Sauté for 3-5 minutes, stirring occasionally, until the aromatics are fragrant and softened.
⏱️ 5 min - 3
Increase the heat to medium-high. Add the seasoned chicken thighs to the pan. Sear the chicken for 4-6 minutes per side, until deeply browned and a crust has formed. Remove the chicken from the pan and set aside.
⏱️ 10 min - 4
Return the pan to medium heat. Add the 1 drained can of mushrooms to the pan and sauté for 3-5 minutes, allowing them to brown slightly and release their moisture.
⏱️ 5 min - 5
Pour in 1 cup of milk. Add the 1/2 crumbled chicken cube to the liquid, stirring well to combine and dissolve the cube. Bring the mixture to a gentle simmer.
⏱️ 3 min - 6
Return the seared chicken thighs to the pan, nestling them into the simmering sauce. Reduce the heat to low, cover the pan, and simmer for 10-15 minutes, or until the chicken thighs are cooked through (internal temperature reaches 165°F or 74°C) and the sauce has reduced and thickened slightly to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 15 min - 7
Once cooked, transfer the One-Pan Chicken and Mushroom to a serving dish or serve directly from the pan. Garnish generously with sliced leeks and fried garlic before serving.
⏱️ 2 min