Herby Chicken Thighs with Mushroom Pan Sauce
and lemony Brussels sprouts
This meal utilizes some of our favorite methods for building flavor to create a meal that fits in just as well on a weeknight as it does if you're serving it to guests.
Smarts: Don't rush cooking the mushrooms. Cooking them for longer will give them a rich, almost meaty, texture and flavor.
- Vinegar, red or white wine - 1 1/2 Tbsp
- Oil, olive - 1 1/2 Tbsp
- Italian seasoning - 1 tsp
- Salt - 1 tsp + 1/4 tsp
- Black pepper - 1/4 tsp
- Chicken thighs, boneless and skinless - 1 1/2 lbs
- Mushrooms, any brown - 12 oz , sliced (look for pre-sliced mushrooms to save time; can use any variety or a mix of mushrooms for more flavor)
- Parsley - 2 Tbsp , chopped
- Oil, cooking - 1 Tbsp
- Butter - 3 Tbsp
- Arrowroot powder - 1/4 tsp
- Stock, any type - 1 cup
- Red pepper flakes (opt) - for serving
- Lemon juice - 1/2 tsp
- Brussels sprouts - 1 1/2 lbs , halved, or quartered if large
- Oil, cooking - 1 Tbsp
- Bragg's / coconut aminos - 2 tsp
- Lemon juice - 2 tsp
- Salt - 1/2 tsp
- Garlic powder - 1/2 tsp
Marinate chicken - (If prepping right before cooking, get oven heating first.) Whisk together vinegar, olive oil, Italian seasoning, first portion of salt (for chicken), and black pepper. Add chicken thighs and tenderize with a fork. Turn chicken thighs a few times to coat in marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Brussels sprouts - Trim and slice in half (or quarter if large). (Can be done up to 5 days ahead)
Make lemon sauce - Whisk together cooking oil (portion for Brussels sprouts), aminos, lemon juice (portion for Brussels sprouts), salt (portion for Brussels sprouts), and garlic powder. (Can be done up to 5 days ahead)
Mushrooms / Parsley - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Heat oven to 425F / 218C.
Heat a large skillet with cooking oil (portion for chicken) over medium-high heat. Remove chicken from marinade (discard marinade) and sear on both sides until golden brown, 2 to 3 minutes per side. (Note: The chicken should not be cooked all the way through.)
While chicken is cooking, toss Brussels sprouts with lemon sauce and spread out on a large sheet pan. As chicken finishes cooking, add it to the pan with the Brussels sprouts.
Transfer chicken and Brussels sprouts to the oven. Roast, stirring sprouts halfway through cooking, until the sprouts are tender and chicken is cooked through (165F / 74C degrees), 15 to 20 minutes.
While chicken and Brussels sprouts roast, return to the skillet you used to cook the chicken. Lower heat to medium. Add butter and then mushrooms to melted butter. Saute mushrooms until deep golden brown and very tender, 8 to 10 minutes. If the pan looks dry during cooking, add a splash of water.
Sprinkle second portion of salt and arrowroot powder over mushrooms and stir until no dry spots remain. Slowly add in stock while whisking. Simmer until pan sauce is thickened, 2 to 3 minutes.
Remove pan from heat and whisk in parsley, red pepper flakes, and lemon juice (portion for chicken). Taste and season with some salt and pepper if needed.
When chicken and Brussels sprouts are done cooking, transfer them to a serving plate. Serve pan sauce drizzled over the chicken. Enjoy!