Breastfeeding Friendly Classic Mushroom Skillet Dinner
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 lb cremini mushrooms, sliced ¼ inch thick
- 3 cloves garlic, minced
- 1 tbsp unsalted butter
- ½ cup dry white wine
- 1 cup low-sodium chicken broth
- 4 sprigs fresh thyme
- 1 tsp dijon mustard
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 4 minutes. Transfer the chicken to a plate and set aside — it will finish cooking in the sauce.
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