One-Pan Garlic Chicken with Mushrooms

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This recipe checks all the boxes: Delicious, quick to make, and easy to clean up!

Meet our One-Pan Garlic Chicken with Mushrooms, an easy and delicious recipe perfect to whip up on a busy weeknight, or any evening when you crave a comforting meal. With just a handful of ingredients and minimal prep, you’ll have a satisfying dinner in no time.

This recipe offers a delightful blend of tender chicken, mushrooms, and garlic, all cooked in one pan for easy cleanup. We opted for the rich depth of Madeira wine, but you can also substitute chicken stock.

If you are looking for a vegetable dish to pair with this, try our One-Pan Roast Vegetables with Pesto and Almonds!

One-Pan Garlic Chicken with Mushrooms

Servings

Ingredients

4 skinless chicken thigh fillets halved. *You can also use chicken breast if you prefer*
2 tsp smoked paprika
Kosher salt and black pepper
2 tbsp extra virgin olive oil
½ cup Madeira wine or chicken stock
8 oz mushrooms, cut in half
4 tbsp butter chopped
5 garlic cloves, minced
2 tbsp fresh tarragon, chopped
2 cups baby spinach

Instructions

Season chicken with smoked paprika, kosher salt, and black pepper on both sides.
Heat 1 tablespoon oil in a large frying pan over medium-high heat.
Add chicken. Cook for 4 minutes each side or until browned. Transfer to a plate.
Melt 2 tablespoons of butter and 1 tablespoon of oil in a pan over medium-high heat.
Add the mushroom halves and cook, stirring, until golden brown, about 5 minutes. Remove mushrooms and set aside.
Add ¼ cup of Madeira wine or chicken stock to the pan, scraping up any brown bits.
Add the remaining 2 tablespoons of butter to the pan. Add the minced garlic and chopped tarragon. Cook for 1 minute or until fragrant.
Add the remaining ¼ cup of Madeira wine or chicken stock to the pan and cook for 1 minute.
Return the chicken and mushrooms to the pan. Cook, turning occasionally, for 10 minutes or until the chicken is cooked through. Season with kosher salt and pepper.
Turn the heat off the pan, add the baby spinach, cover, and let stand for 2 minutes, or until the spinach is wilted.
Serve immediately with your favorite salad and or side dish.