If you’re searching for a heartwarming, crowd-pleasing meal that feels like a hug on a plate, look no further than Savory Chicken with Mushrooms and Potatoes. This one-pan wonder pairs juicy, golden-brown chicken thighs with earthy mushrooms and tender potatoes, all bathed in a fragrant herb-infused sauce. Whether you’re gathering around the family table or treating yourself to a cozy dinner, this dish brings together everything you love about comfort food—rich flavors, satisfying textures, and minimal cleanup. You’ll want to make it again and again!

Savory Chicken with Mushrooms and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Savory Chicken with Mushrooms and Potatoes is its simplicity—every ingredient is thoughtfully chosen to create layers of flavor and beautiful color. From the crisp-skinned chicken to the buttery potatoes and aromatic herbs, each component plays an important role in making this dish shine.

Chicken thighs (4, bone-in, skin-on): These provide juicy, flavorful meat and a crispy, golden skin that is absolutely irresistible.
Olive oil (1 tablespoon): Helps achieve a beautiful sear on the chicken and adds a subtle peppery note.
Unsalted butter (1 tablespoon): Adds rich, creamy depth and helps brown the chicken and vegetables.
Baby potatoes (1 pound, halved): Their small size ensures quick cooking and a creamy, tender bite.
Cremini or button mushrooms (8 ounces, sliced): Bring earthy, umami flavor that soaks up all the delicious pan juices.
Yellow onion (1 small, thinly sliced): Offers sweetness and a touch of caramelized flavor to the mix.
Garlic cloves (3, minced): Infuses the dish with aromatic warmth and complexity.
Dried thyme (1 teaspoon): Lends a woodsy, herbal note that pairs perfectly with chicken and mushrooms.
Dried rosemary (1 teaspoon): Delivers a fragrant, piney aroma that makes the whole kitchen smell amazing.
Chicken broth (1/2 cup): Forms the savory backbone of the sauce and keeps everything moist.
Dry white wine (1/4 cup, optional): Adds brightness and extra flavor depth—choose a wine you’d happily drink!
Salt and black pepper (to taste): Essential for seasoning every layer and bringing out the best in each ingredient.
Fresh parsley (chopped, for garnish): A pop of green and fresh flavor to finish the dish beautifully.

How to Make Savory Chicken with Mushrooms and Potatoes

Step 1: Prep and Season the Chicken

Start by preheating your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels—this helps the skin get extra crispy! Generously season both sides with salt and black pepper, making sure every bite will be packed with flavor. This step sets the stage for that irresistible golden crust.

Step 2: Sear the Chicken

In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Once the butter is foaming, place the chicken thighs skin-side down and let them sear undisturbed for 5 to 6 minutes. You’re looking for a deep, golden color and a crisp skin. Flip and cook the other side for 2 minutes, then transfer the chicken to a plate. The fond (browned bits) left behind will make your sauce truly special.

Step 3: Sauté the Potatoes and Vegetables

In the same pan, add the halved baby potatoes and cook for about 5 minutes, stirring occasionally so they pick up all those savory flavors. Add the sliced mushrooms, onion, and minced garlic, and sauté for another 4 minutes until the mushrooms start to soften and the onions turn translucent. This step builds a delicious base for the Savory Chicken with Mushrooms and Potatoes.

Step 4: Add Herbs and Liquid

Sprinkle in the dried thyme and rosemary, letting the heat awaken their aromas. Pour in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the pan. This creates a rich, fragrant sauce that will infuse every bite with herby goodness.

Step 5: Combine and Roast

Nestle the seared chicken thighs back into the skillet, skin-side up, so the skin stays crispy. Make sure the potatoes and mushrooms are evenly distributed around the chicken. Carefully transfer the whole skillet to the preheated oven and roast for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F, and the potatoes will be irresistibly fork-tender.

Step 6: Rest and Garnish

Remove the skillet from the oven and let everything rest for 5 minutes. This allows the juices to redistribute and the flavors to meld. Just before serving, sprinkle with plenty of freshly chopped parsley for a burst of color and freshness. Now your Savory Chicken with Mushrooms and Potatoes is ready to be the star of the table!

How to Serve Savory Chicken with Mushrooms and Potatoes

Garnishes

Finish your Savory Chicken with Mushrooms and Potatoes with a generous sprinkle of chopped fresh parsley. If you’re feeling fancy, a little extra cracked black pepper or a touch of lemon zest can brighten things up. The fresh herbs add a pop of color and a light, aromatic finish that contrasts beautifully with the rich, savory sauce.

Side Dishes

This dish is delightfully complete on its own, but if you’d like to round out the meal, serve it with a crisp green salad, buttery green beans, or a side of steamed broccoli. Crusty bread is also a great companion for soaking up every last drop of the sauce from your Savory Chicken with Mushrooms and Potatoes.

Creative Ways to Present

For a dinner party, plate the chicken thighs atop a bed of the roasted potatoes and mushrooms, spooning the pan sauce over everything. Garnish with microgreens or edible flowers for a touch of elegance. If you’re serving family-style, bring the whole skillet to the table and let everyone help themselves—there’s nothing more inviting than sharing a bubbling pan of Savory Chicken with Mushrooms and Potatoes straight from the oven.

Make Ahead and Storage

Storing Leftovers

Leftover Savory Chicken with Mushrooms and Potatoes keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it a fabulous next-day lunch or dinner. Just be sure to let everything cool completely before storing.

Freezing

You can freeze individual portions of the chicken and vegetables for up to two months. Place the cooled Savory Chicken with Mushrooms and Potatoes in freezer-safe containers or tightly wrapped foil. Thaw overnight in the refrigerator before reheating for the best texture and flavor.

Reheating

For best results, reheat leftovers in a 350°F oven, covered with foil, until warmed through—this helps preserve the chicken’s juiciness and keeps the potatoes from drying out. You can also reheat gently on the stovetop with a splash of chicken broth. The microwave works in a pinch, but the skin won’t stay as crisp.

FAQs

Can I use boneless chicken thighs or breasts?

Absolutely! Boneless chicken thighs or breasts work well in Savory Chicken with Mushrooms and Potatoes. Just keep in mind that boneless cuts cook faster, so start checking for doneness around the 20-minute mark to avoid overcooking.

What kind of potatoes work best?

Baby potatoes are perfect for this recipe, but Yukon gold or small red potatoes are excellent substitutes. Their creamy texture holds up well during roasting and soaks up all the savory flavors from the pan.

Can I make this dish dairy-free?

Yes! Simply swap the butter for an extra tablespoon of olive oil. The dish will still be delicious and golden, though you’ll miss out on a touch of that classic buttery richness.

Is there a substitute for white wine?

If you prefer to skip the wine, just use extra chicken broth. The wine adds a little brightness, but you’ll still have plenty of flavor from the herbs and vegetables in your Savory Chicken with Mushrooms and Potatoes.

How can I add more vegetables?

Feel free to toss in sliced carrots, parsnips, or even spinach during the last few minutes of roasting. This is a wonderful way to add color and an extra dose of nutrition to your Savory Chicken with Mushrooms and Potatoes.

Final Thoughts

I hope you feel inspired to bring Savory Chicken with Mushrooms and Potatoes into your own kitchen. It’s a dish that never fails to impress, whether you’re making it on a busy weeknight or for a special gathering. Give it a try, and enjoy every cozy, flavorful bite!

Savory Chicken with Mushrooms and Potatoes Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Savory Chicken with Mushrooms and Potatoes recipe offers a comforting, flavorful one-pan meal featuring crispy skin chicken thighs, tender roasted baby potatoes, and sautéed mushrooms seasoned with fragrant herbs. Perfect for a hearty family dinner, it combines simple ingredients with a touch of elegance from white wine and fresh parsley garnish.

Ingredients

Scale

Chicken and Fats

4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 tablespoon unsalted butter

Vegetables

1 pound baby potatoes, halved
8 ounces cremini or button mushrooms, sliced
1 small yellow onion, thinly sliced
3 garlic cloves, minced

Herbs and Liquids

1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 cup chicken broth
1/4 cup dry white wine (optional)

Seasonings and Garnish

Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat and Season: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels to ensure crispy skin and season both sides generously with salt and black pepper.
Sear the Chicken: In a large oven-safe skillet or Dutch oven, heat the olive oil and butter over medium-high heat until hot. Place the chicken thighs skin-side down in the pan and sear for 5 to 6 minutes until the skin turns golden and crisp. Flip the thighs and cook for an additional 2 minutes. Remove the chicken from the pan and set aside.
Cook Potatoes: In the same skillet, add the halved baby potatoes. Cook them for about 5 minutes, stirring occasionally to brown them slightly and coat with the flavorful fats left from searing the chicken.
Sauté Vegetables: Add the sliced mushrooms, thinly sliced onion, and minced garlic to the skillet with the potatoes. Sauté all together for about 4 minutes or until the mushrooms begin to soften and the onions become translucent.
Add Seasonings and Liquids: Stir in the dried thyme and rosemary. Pour in the chicken broth and the dry white wine if using, scraping any browned bits from the bottom of the pan to combine the flavors.
Combine and Roast: Nestle the seared chicken thighs skin-side up back into the skillet among the vegetables. Transfer the entire skillet to the preheated oven and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Garnish with freshly chopped parsley before serving to add a fresh herbaceous touch.

Notes

You can substitute boneless chicken thighs or chicken breasts; just adjust cooking times accordingly to ensure thorough cooking.
Use Yukon gold or red potatoes as alternatives to baby potatoes for a different texture and flavor.
For a richer sauce, add a splash of cream during the last 5 minutes of cooking.
Omitting the white wine is fine if you prefer a non-alcoholic version; simply increase the chicken broth slightly.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop, Baking
Cuisine: American