Garlic Mushroom Chicken

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Love mushrooms? Then make this easy one skillet chicken dish with some sliced baby bella mushrooms!

Baby bella mushrooms are a smaller version of portabella mushrooms and have an earthier and meatier taste than your regular button mushrooms. I always grab a box when I'm at Costco. It comes as a 24oz box, which sounds like a lot, but when cooked down, is not all that much for the mushroom lover. =)

This dish is delicious with a side of buttered pasta and does not even require very much time to make. You just need to plan a bit ahead by marinating the chicken overnight with salt so that it penetrates the chicken thighs. Otherwise the mushrooms are like little sponges and will end up soaking up all the salt, and the chicken will end up not salty enough.



Marinate chicken overnight with salt, pepper and garlic

Brown chicken skin side down first

Then flip over and brown the other side. Transfer to plate

Add sliced mushrooms to pan and sauté until mushrooms release some moisture
Add chopped garlic

Add chicken broth and return chicken to pan

Cook uncovered, periodically spooning the broth over the chicken, until the chicken broth concentrates to about 1 c

When you tilt the pan, you should have about this much liquid sauce left


Yields 4 servings

Ingredients:

  • 6 chicken thighs (with skin and bone-in, ~3 lbs)
  • 1½ t salt
  • ½ t pepper
  • ½ t garlic powder
  • 20 oz sliced baby bella mushrooms
  • 8 cloves garlic, chopped
  • 3 c chicken broth
  • chopped garlic chives for garnish (optional)

Procedures:

1. Trim thighs of excess fat. Marinate chicken overnight in the fridge with salt, pepper and garlic powder.

2. The next day, pan fry the chicken over medium high heat in a skillet until brown on both sides-- about 5 minutes on each side. (I start with skin side down first to release some of the fat from the chicken skin.) Transfer chicken to a plate and set aside. (Note, the chicken is not cooked through at this point, and it’s ok.)

3. Add sliced mushrooms to the pan and saute on medium heat until mushrooms start to soften and release some of their moisture. Then add chopped garlic and saute for 30 seconds before adding in the chicken broth. Bring broth to a boil, scrapping the brown bits from the bottom of the pan. Lower the heat to a medium simmer and add in chicken thighs.

4. Simmer for about 15 minutes uncovered, periodically spooning some of the broth over the chicken pieces.

5. After 15 minutes, the sauce should have reduced by about 2/3. So when you tilt the pan, there should be about one cup of sauce remaining. If there is more than that, then continue to simmer until more of the liquid evaporates.

6. Taste the sauce and add salt if needed. Garnish with chopped chives (if using) and serve hot.