One of my favorite foods is this delicious Spanish chicken with mushrooms (Chicken with mushrooms). Tender, moist chicken, flavorful sauce, and mushrooms make this one of the most appetizing ways to enjoy chicken!
If you I love chicken dinners, don’t miss these fantastic recipes for Spanish chicken in almond sauce and chicken chilindrón.
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introduction
There’s something like that nutritious on chicken dinners. They’re delicious and easy to make, and they nourish your soul too! This Spanish chicken and mushroom recipe is no exception. His a great way to spice up your midweek meal plan without increasing preparation time.
My favorite thing about this recipe is this only use one pan, which intensifies all the flavors, and that does not contain cream. Most chicken and mushroom dishes are too rich and unhealthy to satisfy me during the middle of the week!
Spanish cuisine does not use much cream or butter, making this dish as healthy as it is tasty! The sauce is made from reduced white wine and chicken broth, so it’s a little lighter than other similar dishes.
ingredients
Amazed what ingredients do you need to prepare this cozy chicken and mushroom (Chicken with mushrooms)? Get these key ingredients and you’ll be off to a great start!
- Chicken: I recommend using bone-in and skin-on chicken thighs for the best flavor and texture. Feel free to use thighs or even chicken breasts if you prefer.
- Mushrooms: Both button and portobello mushrooms work wonderfully in this recipe. Wash them and cut them in half if using portobello.
- White wine: A dry Spanish sherry, such as Fino, would be my choice in this recipe, but any dry white wine would work.
See the recipe card for complete information on ingredients and quantities.
How to Prepare Chicken with Mushrooms
If you would like to see full ingredients and instructions, scroll to the end of the post for the printable recipe card.
- Season the chicken thighs with salt and pepper. (image 1)
- Sear the chicken in a pan with hot oil until golden brown, about 4-5 minutes per side. Set aside on a plate. (image 2)
- Cook the mushrooms in the same oil and stir, then add the white wine and the thyme leaves. Cook covered for 5 minutes. (image 3)
- Once the wine has reduced, add the onions and brown them until soft and translucent, about 4 minutes. (image 4)
- Add the garlic, paprika and a pinch of salt and mix, then brown for another minute. (image 5)
- Add the browned chicken thighs and add the chicken broth. (image 6)
- Cover and leave to cook for 18-20 minutes, or until the meat is cooked. If necessary, add more liquid as the meat cooks. (image 7)
- Serve the chicken with the mushrooms garnished with fresh parsley, sliced bread or roasted potatoes. (image 8)
Recipe FAQs
Yes, you can definitely cook chicken and mushrooms together! In this recipe, you’ll brown the chicken and mushrooms separately, then simmer them together in a reduced white wine/chicken broth sauce.
You can clean mushrooms by wiping off dirt with a damp cloth or rinsing them in a colander. In any case it is a good way to clean mushrooms.
Serve
This comforting dish of Chicken with mushrooms It tastes wonderful on its own, with roast potatoes, or with rustic pieces of bread! It also goes well with ensalada mixta and creme brulee.
Expert advice
- For best flavor, use bone-in, skin-on chicken thighs or thighs.
- Spanish dry sherry, such as Fino, is best, but any dry white wine will do.
- Season to taste before serving.
Pollo con Champiñones (Spanish chicken with mushrooms)
This Spanish chicken and mushroom main dish is a delicious way to liven up your midweek meal plan! It is light, tasty and very simple to prepare at home.
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Portions: 4 portions
Calories: 488.54kcal
Instructions
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Prepare the chicken thighs by seasoning them with salt and black pepper. Set aside.
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Place a large pot or cast-iron skillet over medium-high heat and add the olive oil. Sear chicken thighs evenly on both sides, starting with skin side down, until browned, about 4 to 5 minutes per side. For now, set them aside on a plate.
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Return the pot to the heat and add the mushrooms. Toss gently to coat with oil, then add the white wine and thyme leaves. Cover, reduce heat to medium and let cook for 5 minutes.
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Once the wine has reduced, return the heat to medium-high. Add the onions to the pot and sauté until soft and translucent, about 4 minutes. Add the garlic, paprika and a pinch of salt and stir to combine. Brown for another minute.
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Reduce heat to medium. Add the chicken thighs to the pot and pour in the chicken broth. Cover and simmer until the chicken is cooked through, about 18 to 20 minutes. Add more broth or water to the pot if it gets too dry.
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Serve immediately and garnish with fresh parsley. Enjoy it with generous slices of bread or roast potatoes.
Notes
- For best flavor, use bone-in, skin-on chicken thighs or thighs.
- Spanish dry sherry, such as Fino, is best, but any dry white wine will do.
- Season to taste before serving.
Nutrition
Serving: 1serving | Calories: 488.54kcal | Carbohydrates: 1.49pmG | Protein: 28.89G | Fat: 32.68G | Saturated fats: 7.84G | Polyunsaturated fats: 6.15G | Monounsaturated fat: 15.64G | Trans fats: 0.13G | Cholesterol: 144.31mg | Sodium: 262.02mg | Potassium: 917.6mg | Fiber: 2.6G | Sugar: 5.94G | Vitamin A: 691.91UI | C vitamin: 5.96mg | Soccer: 42.47mg | Iron: 2.28mg
Photography by Giulia Verdinelli
