If your weeknight dinner routine is crying out for something easy, hearty, and downright delicious, this Chicken & Mushroom Skillet has your name all over it.
Brought to you by the South African Mushroom Farmers’ Association, this recipe is the ultimate one-pan comfort meal—packed with protein, earthy mushroom goodness, and a herby kick that’ll make your tastebuds sing.
With golden seared chicken thighs, buttery sautéed mushrooms, and a fragrant mustard and herb sauce, it’s the kind of dish that feels like a hug in a bowl. Plus, it’s versatile enough to pair with everything from cauliflower rice to veggie noodles—so whether you’re keeping it light or going full comfort-mode, you’re covered.
Ready to impress yourself with minimal effort and maximum flavour? Let’s dive into the recipe.
Chicken & Mushroom Skillet
Serves 4 – 6
Ingredients:
- 700g boneless skinless chicken thighs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt & pepper
- Olive oil
- 500g white button mushrooms, sliced
- 1 Tbsp butter
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 125ml chicken stock
- 1 tsp wholegrain mustard
- ¼ cup fresh parsley, chopped
Method:
- Dry chicken thighs with paper towel and place in a large bowl. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning and a drizzle of olive oil.
- Heat a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and almost cooked through. Remove chicken from pan and set aside.
- To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until golden brown. Add the garlic, thyme and oregano; sauté until fragrant.
- Deglaze the pan with chicken stock. Simmer and reduce and then add the mustard. Return chicken to the pan and stir through the fresh parsley.
- Serve on a bed of zoodles, cauliflower rice or your favourite veggies
