Pan Fried Chicken and Mushrooms

The comforting simplicity of chicken and mushrooms is what makes this duo SO good: succulent chicken is pan-seared with earthy and savory mushrooms. It's crispy, full of umami-rich goodness, and deglazed with crisp white wine and thyme. It's a one-pot wholesome dinner that takes only 10 minutes of prep time! It's the ultimate feel-good, healthy dinner the whole family will love.

Simple, wholesome dishes always tend to feel a little nostalgic, and this crispy-skinned, pan-seared chicken and mushrooms recipe is one to be added to your repertoire. It's perfect for those busy weeknights when you want a simple yet flavor-packed dinner. Skip the heavy cream for a delicious dinner that's still a lighter and healthier option.

• 8 boneless chicken thighs
• 1 teaspoon EACH: sea salt and pepper (divided)
• ¼ cup all-purpose flour (gluten-free if needed)
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 2 lb mushrooms (we like a mix of white, crimini, shiitake, and shimeji)
• ½ cup dry white wine (or chicken stock)
• 1 tablespoon fresh thyme leaves
• Minced parsley (to serve)