I caught the tail end of The Splendid Table this morning. It was an old episode, but they were chatting about cast iron skillets with Kenji López-Alt from Serious Eats. There were talking about a foolproof pizza that you make right in the skillet and it sounded cheesy and amazing!
All the talk about food was making me hungry so I whipped up a quick and delicious dish with ingredients I had on hand, and my trusty cast iron skillet.
The crispy chicken, mushrooms, shallots, fresh thyme and white wine… it all goes together just so perfectly! Serve it with toasty french bread, fresh greens or a pile of white rice to complete the meal.
I prefer chicken thighs for this dish but feel free to swap in chicken breast if that’s more your style. But, keep an eye on the bake time as chicken breast cooks a bit faster.
Skillet Chicken with Mushrooms, Shallots and White Wine
This skillet dinner is a quick weeknight meal packed with flavor from the pan fried chicken, shallots, mushrooms, white wine and citrus!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 4 Servings 1x
Ingredients
- 1/2 cup all-purpose flour
- Pinch salt and pepper
- 4 chicken thighs with skin (1 1/2 to 2 pounds)
- 2 tablespoons olive oil
- 1 container (8 ounces) mushrooms, sliced
- 2 shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 tablespoon fresh lemon juice
- 1 small lemon, sliced
- 4 sprigs fresh thyme
Instructions
- Heat the oven to 350°F.
- In a medium bowl, mix the flour, salt and pepper. Dredge each piece of chicken in the flour mixture. Heat a large cast iron skillet over medium-high heat. Heat the oil in the skillet and add the chicken, skin side down.
- Pan-fry the chicken 5 to 7 minutes turning once, until golden brown (but not cooked through). Remove the chicken from the pan and set aside on plate.
- In the same skillet, add the mushrooms and shallots. Cook over medium heat for 4 to 6 minutes, until softened and golden brown. Add the garlic, wine, chicken stock and lemon juice slowly, stirring to get all the browned bits from the bottom of the pan. Cook over medium heat until reduced by half, about 5 minutes.
- Add the chicken, lemon slices and fresh thyme sprigs to the pan. Transfer to the oven and bake 18 to 20 minutes or until the chicken reaches 165°F, spooning pan sauce over the chicken every 5 minutes. Serve over rice or with toasted french bread and a side salad.
Nutrition
- Serving Size: 4
- Calories: 427
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 89mg
Do you have a favorite skillet chicken recipe?
The chicken crossed the road for some more chicken…
Chicken in Coconut Milk with Lemongrass from The Kitchn
Orange Sriracha Chicken from Nom Nom Paleo
Buttermilk Fried Chicken from Simply Recipes
###
Like what you see – or have a question, feedback, or recipe idea to share? Join the convo by commenting below and be sure to subscribe to B&H emails so you don’t miss a thing! If you make this, share it! Tag your photo with #BourbonandHoney on Instagram.
