If there’s one meal that brings people together effortlessly, it’s Savory Chicken with Mushrooms and Potatoes. This one-pan wonder has everything a home-cooked dinner should: tender, juicy chicken, golden potatoes, earthy mushrooms, and a symphony of herbs that make your house smell absolutely irresistible. Whether it’s a casual weeknight or a cozy dinner invitation, this comforting classic checks every box for flavor, heartiness, and simplicity, creating moments you’ll want to savor again and again.

Ingredients You’ll Need

Savory Chicken with Mushrooms and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Savory Chicken with Mushrooms and Potatoes couldn’t be easier, and every item on this list plays a starring role. From crisp-skinned chicken to fresh herbs, these elements create the flavor, texture, and color you’ll crave.

Chicken Thighs (bone-in, skin-on): The skin crisps up beautifully and the bone keeps the meat ultra juicy; thighs are ideal for deep, savory flavor.
Baby Potatoes (halved): These roast up creamy on the inside and golden on the outside, soaking up all the delicious juices.
Cremini or White Mushrooms: Their earthy flavor deepens the sauce and complements the chicken wonderfully.
Medium Onion (chopped): Adds sweetness and a savory backbone to every bite.
Garlic (minced): Just the right aromatic punch to lift all the flavors.
Olive Oil: Helps achieve that golden sear on the chicken and vegetables.
Butter: Adds richness and aids in browning everything beautifully.
Dried Thyme: A little goes a long way in delivering warm, woodsy notes.
Dried Rosemary: Offers an aromatic, piney accent to the dish.
Paprika: For just a hint of smokiness and gorgeous color.
Salt and Black Pepper: Essential seasonings, heightening every other flavor here.
Chicken Broth: Keeps things juicy, deglazes all those tasty browned bits, and forms the foundation of a delicious sauce.
Fresh Parsley (for garnish): Provides a hit of color and fresh taste to finish things off.

How to Make Savory Chicken with Mushrooms and Potatoes

Step 1: Season the Chicken

Pat the chicken thighs dry, then liberally season on both sides with salt, black pepper, paprika, thyme, and rosemary. This layer of herbs not only perfumes the chicken but gives every bite its crave-worthy, flavor-packed crust.

Step 2: Sear the Chicken

Heat the olive oil and butter together in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken, skin-side down, and sear for 4–5 minutes until the skin is a deep golden and crispy. Flip and give the other side about 3 minutes. Remove the chicken and set aside so you keep that beautiful texture.

Step 3: Sauté the Vegetables

In those magical pan drippings, add the chopped onion and garlic. Let them sauté for 2 minutes until fragrant, then pile in the mushrooms and halved baby potatoes. Season lightly, and cook for 5–6 minutes, just until the mushrooms and potatoes start to pick up color and a little caramelization.

Step 4: Deglaze and Build Flavor

Pour in the chicken broth, making sure to scrape up all those savory browned bits from the bottom of the skillet. This step builds the foundation for the pan sauce that will make your Savory Chicken with Mushrooms and Potatoes shine.

Step 5: Combine and Roast

Nestle the chicken thighs back into the skillet, arranging them skin-side up among the veggies. Slide the skillet into a preheated 400°F (200°C) oven and roast, uncovered, for 25–30 minutes. You’re looking for chicken that’s cooked through and potatoes that are tender. For extra-crispy chicken skin, broil for the last 2–3 minutes.

Step 6: Garnish and Serve

Once everything is out of the oven, sprinkle with lots of fresh, chopped parsley. The final green flourish makes your Savory Chicken with Mushrooms and Potatoes look as inviting as it tastes.

How to Serve Savory Chicken with Mushrooms and Potatoes

Garnishes

A generous sprinkle of chopped fresh parsley right before serving is more than just a visual treat—it adds a burst of freshness that balances the richness. For a little extra zing, try a light grating of lemon zest or an extra pinch of cracked black pepper over the top.

Side Dishes

Savory Chicken with Mushrooms and Potatoes is a hearty meal on its own, but if you want to round things out, serve it with a crisp green salad, buttered green beans, or some crusty bread to mop up all those pan juices.

Creative Ways to Present

For a rustic dinner, serve directly from the skillet placed in the center of the table. If you want a plated approach, arrange a bed of potatoes and mushrooms with a chicken thigh on top, drizzling with those savory juices. Or portion everything into small cast-iron pans for a fun, bistro-style presentation.

Make Ahead and Storage

Storing Leftovers

Any leftover Savory Chicken with Mushrooms and Potatoes can be cooled and stored in an airtight container in the refrigerator for up to 3 days. The flavors only deepen and mingle overnight, making the leftovers almost as good as the original meal.

Freezing

To freeze, let everything cool completely, then transfer to freezer-safe containers. It’s best to store the chicken and vegetables together to keep the flavor balanced. Frozen, it keeps well for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

Reheat your Savory Chicken with Mushrooms and Potatoes gently in a covered ovenproof dish at 325°F (160°C) until hot throughout, about 20–25 minutes. Add a splash of broth to keep things moist. You can also use the microwave, but oven reheating helps restore that irresistible roasted texture.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Absolutely! Boneless thighs or even chicken breasts work well, but you’ll want to shorten the cooking time so the meat doesn’t dry out. Keep an eye on the oven and check for doneness with a thermometer (165°F or 74°C is ideal).

What other vegetables can I add or substitute?

This dish is very versatile—try adding carrots, parsnips, leeks, or even sweet potatoes for variation. Just make sure to cut everything to a similar size so it cooks evenly alongside the mushrooms and potatoes.

How do I get the chicken skin extra crispy?

The key is to start with a good sear in the skillet and finish under the broiler for a couple of minutes right at the end. Just keep a close watch to prevent burning; a little crackle on that skin makes all the difference!

Is Savory Chicken with Mushrooms and Potatoes gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken broth is certified gluten-free. It’s a fantastic option for anyone looking for a hearty, wholesome meal without wheat.

Can I make Savory Chicken with Mushrooms and Potatoes ahead for a dinner party?

Definitely! You can sear the chicken and prep the veggies earlier in the day, then assemble everything in the skillet and pop it in the oven about 40 minutes before you plan to serve. It’s ideal for stress-free entertaining.

Final Thoughts

There’s true magic in sharing a family-style dish like Savory Chicken with Mushrooms and Potatoes. Whether you’re gathering old friends or just craving a little comfort, this flavorful classic will always deliver. Give it a try—you’ll be surprised how quickly it becomes a regular at your table!

Savory Chicken with Mushrooms and Potatoes Recipe

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4.9 from 29 reviews

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

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Description

Savory Chicken with Mushrooms and Potatoes is a delicious one-pan meal that combines tender chicken thighs with flavorful mushrooms, baby potatoes, and aromatic herbs. This comforting dish is perfect for a cozy family dinner or a casual get-together with friends.

Ingredients

Scale

Chicken:

4 bone-in, skin-on chicken thighs

Veggies:

1 lb baby potatoes (halved)
8 oz cremini or white mushrooms (sliced)
1 medium onion (chopped)
3 cloves garlic (minced)

Seasonings:

2 tablespoons olive oil
1 tablespoon butter
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon paprika
Salt and black pepper to taste

Others:

½ cup chicken broth
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Season the chicken: Season chicken thighs with salt, pepper, paprika, thyme, and rosemary.
Sear the chicken: In a large oven-safe skillet, heat olive oil and butter. Sear chicken thighs until golden, then set aside.
Sauté veggies: In the same skillet, sauté onions and garlic. Add mushrooms, potatoes, salt, and pepper; cook until browned.
Deglaze and roast: Pour in chicken broth, return chicken to skillet, and roast in the oven for 25–30 minutes.
Garnish and serve: Garnish with parsley before serving.