Pan-fried chicken with mushrooms recipe using champignon or other mushrooms. The pan-fried chicken drumsticks with mushrooms, like the creamy chicken scallops with mushrooms, are a chicken main course that is economical and flavorful. It will help you bring a tasty, comforting dish to the table with a delicious side without much effort! This is a super easy recipe with few ingredients but a guaranteed result, and I’m sure your family will compliment you! So if you’re looking for new ideas to enjoy mushrooms, or you don’t know how to cook chicken, this recipe is perfect to make everyone happy. Let’s go to the kitchen and discover how to make easy and quick chicken with mushrooms — you’ll see what a fantastic sopping-up of sauce you’ll do! Before we roll up our sleeves, remember that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pan-fried chicken with mushrooms
- 2.2 lb chicken (drumsticks, thighs or wings)
- to taste roast seasoning (with salt)
- 1/2 cup white wine
- 1.1 lb champignon (button) mushrooms (or mixed mushrooms)
- 1 bunch parsley
- 1 pinch garlic (fresh or powdered)
Tools
- Frying pan
- Stovetop
Preparation
To make pan-fried chicken with mushrooms you can choose any part of the bird. The breast cut into pieces will be drier, while thighs, drumsticks and wings will turn out great. I chose drumsticks.
Heat a nonstick frying pan and place the chicken in it. Sprinkle generously with a mixed roast seasoning that contains salt, or use salt, pepper and rosemary, and let brown, turning frequently. Pour in the wine and wait for it to evaporate.
Clean, rinse (or wipe with a paper towel) and slice the mushrooms.
Move the browned chicken drumsticks to a plate and, in the same pan, add a drizzle of oil, a pinch of fresh garlic or powdered garlic and the mushrooms. Let them soften a little.
Place the previously set-aside chicken thighs back on top. Cover and cook over very low heat on the smallest burner for 40 minutes, turning occasionally. When cooked, add chopped parsley, let rest for 10 minutes with the lid on, then plate and serve.
You can prepare the chicken with mushrooms a few hours in advance and reheat it with very little water before serving.
Storage and tips
You can use frozen mushrooms or a mixed mushroom blend with porcini for this recipe, or add fresh or frozen porcini to what you already have for an even more indulgent result! Leftover chicken should be refrigerated in an airtight container and eaten within 24 hours.
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