One-Pan Mushroom Apple Chicken

One-pan dinners keep weeknight cooking simple without skimping on flavor. Crisp-skinned chicken thighs share the skillet with earthy mushrooms, tart apples, and fragrant thyme and rosemary for a cozy American autumn plate.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 445 cal
• 32g protein
• 18g carbs
• 26g fat
• 3g fiber

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Ingredients

• 4 (about 2 lb) bone-in skin-on chicken thighs
• 1 lb mixed mushrooms (cremini and shiitake)
• 2 large firm apples (Granny Smith or Honeycrisp)
• 3 shallots
• 2 Tbsp leaves fresh thyme
• 1 Tbsp chopped fresh rosemary
• 1/4 cup chopped fresh parsley
• 4 garlic cloves
• 2 Tbsp olive oil
• 1/2 cup dry white wine or low-sodium broth
• 2 tsp Dijon mustard
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Pat the chicken thighs very dry and season both sides generously with salt and black pepper.
2. 2Heat olive oil in a wide oven-safe skillet over medium-high until it shimmers.
3. 3Place the chicken skin-side down and sear without moving for 6 to 8 minutes until the skin is deep golden and crisp.
4. 4Flip the chicken and cook 2 minutes more, then transfer to a plate; pour off all but a thin film of fat.
5. 5Add the mushrooms to the same pan and cook, stirring occasionally, until they release liquid and begin to brown, about 6 minutes.
6. 6Stir in sliced shallots and smashed garlic; cook until fragrant and the shallots soften at the edges.
7. 7Nestle apple wedges among the mushrooms, then sprinkle thyme and rosemary over everything.
8. 8Whisk the wine or broth with Dijon and pour into the pan, scraping up the browned bits.
9. 9Return the chicken skin-side up, nestling it into the vegetables so the skin stays above the liquid.
10. 10Transfer the skillet to a 400°F oven and roast 18 to 22 minutes until the chicken reaches 175°F at the thickest point and the apples are tender.
11. 11Rest 5 minutes off heat, then finish with lemon zest and chopped parsley before spooning pan juices over each plate.