I love this quick Chicken with Mushrooms recipe, because it helps break up the same old chicken and veggie routine. Anyone who has tried to eat healthy, or has been on a diet has made peace with the fact that it will likely involve chicken and some sort of vegetable. This is a great way to make it a little less boring.
Chicken is a basic staple in most homes. It’s definitely a staple in our house. In our house, the kids are obsessed with the Easiest Weeknight Chicken, and demand it at least once every week. I love that chicken recipe, but it can get a little monotonous for Bobby and I, so I use this to shake it up a little. Also in full disclosure, I would take any excuse to eat some mushrooms. Love those guys.
Did you know that there were 14 different types of mushrooms? I didn’t either, but when I was getting this post ready I googled it and now we all know. If you want to check them out, you can find the list HERE. Usually in the average super market (not specialty) we are seeing White Button, Cremini and Shitake, and that is what we are going to use in this recipe to go along with our chicken. Although I would guess that any mushroom would work, after all they are all fun-guys. I had to. Food punning is awesome. Leave me alone.
This quick chicken and mushroom recipe checks a lot of the boxes for me. It is quick, delicious, and easy to clean up (one pot). What I love most about this recipe is how much flavor it brings in such a short amount of time. It’s really so quick and easy, especially if you baked your chicken in the oven that day or even a day or two ahead. Most times, I am making this with the left over chicken, because you can just throw it into the pot once you finish cooking out the mushrooms and it all just comes together like it was cooking all day.
Here is the full recipe:
1-2 16 oz box of white button mushrooms sliced (1-2 depending on how much you love the mushrooms)
1 lb bone in chicken thighs with skin (4-6 total)
1 shallot* can be a white or yellow onion as well
4 garlic cloves
1 16 oz can of coconut milk
1 teaspoon ground ginger
1 tablespoon extra virgin olive oil (or oil of your choice)
How to Put it Together
To make this recipe you need a pan that is wide and deep enough to hold all the chicken at once. Rinse your mushrooms in the colander and let the water drain.
For easiest way: Bake the chicken in the oven THIS way either earlier that day or a day or two ahead. If you don’t have time, you can cook the chicken stove top. You just need a little more olive oil. If you baked your chicken skip the next paragraph and go straight to the next step.
Cooking Chicken Stove Top: season the chicken with salt, pepper, garlic powder and onion powder and a drizzle of olive oil. Put some olive oil on the pan, and let it get hot over medium high. Once it is hot enough (sizzling hot) put the chicken, skin side down, and let it get nice and brown. This will take 5-7 minutes. Once they are browning turn them over for 2-3 minutes. We don’t need to cook them through, and set aside.
Cover the bottom of the pan in olive oil, and throw in the shallots. Season them with salt and pepper, move them around, and lower heat if needed so that they do not burn. Once they are getting translucent, put in your garlic, and stir it for another two minutes. Lower heat to medium if you have not done so, and add in the coconut milk. Stir it all together. Season with salt, pepper, ginger, and garlic powder.
Once the coconut milk is hot, put in your mushrooms. Again season with salt and pepper to taste, and a little garlic powder if you are feeling good. Cook all together, the mushrooms will begin to shrink down. Do not freak out. Once the mushrooms have cooked through, and the coconut milk is nice and hot, not quite boiling, but just about to- then nuzzle in your chicken. Turn the heat down to medium low.
If the chicken was already cooked through, let it sit in the liquid covered and maybe drop down to a simmer for 10-15 minutes just to absorb the flavor. If the chicken was not cooked, leave the heat on medium low, and let it sit there for 20-25 and move it around from time to time.
This quick chicken and mushroom recipe can also be made ahead, and left in the pot until you are ready to eat. Fall off the bone delicious. I love to serve this with roasted broccoli or couscous.
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