One-Pot Chicken and Mushroom Skillet
Savory chicken thighs and mushrooms simmer in a rich broth with herbs and egg noodles for a satisfying, one-pan meal that’s. This american-inspired one pot ready in about 35 minutes pairs ounces, sliced mushrooms, medium, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds, cut into 1-inch pieces chicken thighs
- 8 ounces, sliced mushrooms
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 teaspoon dried thyme
- to taste salt
- to taste black pepper
- 2 tablespoons, chopped fresh parsley
- 8 ounces egg noodles
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1.5 pounds chicken thighs, cut into 1-inch pieces, and cook for 5 minutes until golden brown on all sides. Remove and set aside.
- Step 2: Add 8 ounces mushrooms, sliced, and 1 medium onion, chopped, to the skillet. Cook for 5 minutes until the onions are softened and mushrooms release their liquid.
- Step 3: Add 3 cloves garlic, minced, and 1 teaspoon dried thyme, stirring for 1 minute until fragrant. Stir in 1 cup chicken broth and bring to a simmer.
- Step 4: Return the chicken to the skillet, add 8 ounces egg noodles, and simmer for 10 minutes until the noodles are tender, stirring occasionally to prevent sticking.
- Step 5: Season with salt and black pepper to taste, then sprinkle with 2 tablespoons fresh parsley, chopped, and serve.
Frequently asked questions
How long does One-Pot Chicken and Mushroom Skillet take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Chicken and Mushroom Skillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces, sliced mushrooms from drying out.
Can I substitute ingredients in One-Pot Chicken and Mushroom Skillet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Chicken and Mushroom Skillet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Chicken and Mushroom Skillet?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
