Go Back
–+ servings

One-Pan Garlic Chicken with Mushrooms

Servings 4

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. 
Copied Print