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One-Pan Kosher Mushroom Chicken Skillet with Creamy Herb Sauce

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Meat (Fleishig)

This one-pan mushroom chicken skillet has a rich, creamy-tasting herb sauce made without any dairy. Chicken thighs are browned, then cremini and shiitake mushrooms are cooked in the drippings and simmered with sherry, chicken stock, thyme and rosemary.

Building Layers in One Pan

Brown the thighs well and set them aside. Cook the mushrooms in the drippings until golden, add the onion and garlic, then stir in the flour. Deglaze with sherry, add the stock and herbs, and return the chicken to finish cooking. The flour and reduced stock give the sauce body without cream.

Kosher Notes

This is a meat (fleishig) recipe. Use a sherry with a reliable hechsher, since many aren’t kosher; or replace it with more stock and a tablespoon of white wine vinegar. A drizzle of olive oil at the end adds richness.

Leftovers

Leftovers keep for 3 days and reheat well with a splash of stock.

One-Pan Kosher Mushroom Chicken Skillet with Creamy Herb Sauce
This one-pan kosher chicken skillet combines tender chicken thighs with earthy mushrooms in a rich, creamy herb sauce that's ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish, Kosher
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs about 6-8 thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 3 tbsp vegetable oil divided
  • 1 medium yellow onion diced
  • 1 lb mixed mushrooms cremini and shiitake, sliced
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup dry sherry kosher certified
  • 2 cups chicken stock low sodium
  • 2 tsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • 3 tbsp fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Pat chicken thighs dry and season both sides with salt and pepper. Let sit at room temperature for 15 minutes.
  2. Heat 2 tablespoons oil in a large cast-iron or heavy skillet over medium-high heat. Add chicken thighs skin-side down and cook without moving for 6-7 minutes until skin is golden brown and crispy. Flip and cook another 5-6 minutes until browned. Transfer to a plate.
  3. Reduce heat to medium and add remaining 1 tablespoon oil to the same skillet. Add diced onion and cook for 3-4 minutes until softened.
  4. Add sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown. Don't crowd them or they'll steam instead of brown.
  5. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the mushroom mixture and stir to coat everything evenly. Cook for 1 minute to eliminate the raw flour taste.
  6. Pour in sherry and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to cook off some of the alcohol.
  7. Gradually whisk in chicken stock, then add thyme and rosemary. Bring to a simmer.
  8. Nestle the browned chicken thighs back into the skillet, skin-side up. Simmer for 10-12 minutes until chicken is cooked through (internal temperature of 165°F) and sauce has thickened slightly.
  9. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Notes

Make sure to use kosher-certified sherry. If you can't find it, substitute with additional chicken stock and a tablespoon of white wine vinegar. The dish keeps well in the refrigerator for 3 days and reheats beautifully on the stovetop with a splash of extra stock if needed. For a richer sauce, you can finish with a tablespoon of olive oil stirred in at the end.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 32g 41%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 720mg 31%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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