Pan-Fried Chicken with Salt Pork and Mushroom Sauce

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Juicy chicken pieces pan-fried to a golden brown, served with a rich sauce of sautéed salt pork, onions, and mushrooms for a savory Ukrainian-inspired dish. This Ukrainian-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, boneless skin-on, salt pork, diced, white mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 4 pieces chicken thighs, boneless skin-on
• 4 oz salt pork, diced
• 1 cup white mushrooms, sliced
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and cubed
• 1 tsp fresh thyme
• 2 tbsp butter
• 2 tbsp olive oil
• 1/2 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 oz diced salt pork and cook for 5 minutes until fat renders and pieces turn crispy.
2. Step 2: Add 1 medium diced yellow onion and 1 cup sliced white mushrooms to the skillet, sauté for 6-7 minutes until mushrooms release moisture and edges brown.
3. Step 3: Remove salt pork, onions, and mushrooms from skillet and set aside. Wipe excess fat if needed.
4. Step 4: Season 4 boneless skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Add 2 tbsp butter to the skillet and increase heat to medium-high. Place chicken skin-side down and cook for 7-8 minutes until skin is golden and crisp.
5. Step 5: Flip chicken thighs and cook for another 6 minutes until internal temperature reaches 165°F.
6. Step 6: Add reserved salt pork mixture back to skillet along with 1/2 cup chicken broth and 1 tsp fresh thyme. Simmer for 3 minutes until sauce thickens slightly.
7. Step 7: Meanwhile, boil 2 medium peeled and cubed potatoes in salted water for 10 minutes until tender, drain and serve alongside chicken and mushroom sauce.