The Basics: How to Make Skillet Chicken with Mushrooms

Published on Tuesday, December 9, 2008, by CHOW Food Team / Edit Post

The Basics: How to Make Skillet Chicken with Mushrooms

A cheap and easy dinner

From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.

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You'll need:

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  • a knife
  • a frying pan
  • a resealable plastic bag
  • four handfuls of brown mushrooms
  • half an onion or a couple of shallots
  • 1 1/2 pounds of boneless skinless chicken thighs (breasts would work, too)
  • butter
  • olive oil
  • flour
  • salt and pepper
  • a sprig of thyme (optional)
  • chicken broth

Illustrations by Bill Russell

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POST A COMMENT |8 Comments

COMMENT

  • Was looking for something quick to make with some boneless, skinless thighs and came across this recipe. Followed Odaddyo's suggestions on cooking order and also added a couple cloves of garlic. Ate it over vermicelli noodles. Tasted good, but I think the flour coating on the chicken made them feel more like dumplings than chicken. Probably make it again some day, but might try just seasoning and...+READ

    Was looking for something quick to make with some boneless, skinless thighs and came across this recipe. Followed Odaddyo's suggestions on cooking order and also added a couple cloves of garlic. Ate it over vermicelli noodles. Tasted good, but I think the flour coating on the chicken made them feel more like dumplings than chicken. Probably make it again some day, but might try just seasoning and searing the chicken without the flour coating. Also want to find something to add a little texture as everything was soft. Still a good starting recipe...-COLLAPSE

  • I like the looks of this recipe but my friend is testing for a gluten allergy. I know I can just skip the flour part but I was wondering if there was something I could use instead. I know I could probably spend some time researching this online but the whole gluten free thing is making me feel overwhelmed. I could cook the chicken teriyaki tonight instead, but I have heard there is gluten in soy...+READ

    I like the looks of this recipe but my friend is testing for a gluten allergy. I know I can just skip the flour part but I was wondering if there was something I could use instead. I know I could probably spend some time researching this online but the whole gluten free thing is making me feel overwhelmed. I could cook the chicken teriyaki tonight instead, but I have heard there is gluten in soy sauce. Gah.-COLLAPSE

  • It was a reasonable question, "brothabill." There's no need to be such a jerk about it..

  • This is a bizarre way to display a recipe that's supposed to be simple. What is the point of all those screens?

  • Umm, duh, if you want it all on on page, then click the "VIEW ALL STEPS AT ONCE" Directly above the ingredient list. You cant be that much of a ninny that you that is too much work for you.
    Read before you whine!

  • Totally agree, jules.

  • Way too much clicking and scrolling to see the non-recipe. Ingredients and instructions could have been nicely summed up on one page like odaddyo's rewrite.

  • Brown the chicken first, remove from pan; cook the mushrooms until they give off their liquid and start to take on some color, remove from pan; cook the onion (shallot); add everything back to the pan; add the liquid and cook through. Re-ordering the steps makes this dish much tastier and flavorful.