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Skillet Chicken Thighs
with sauteed chard and mushrooms

Active: 35 min Total: 35 min

You don't need much to make this chicken taste fantastic - just some salt, pepper, and thyme leaves - will bring out chicken's natural flavor. Served with a side of sauteed chard and mushrooms, this is heartiness at its best.

Tags

Ingredients

Servings:
4
Metric
Skillet Chicken Thighs:
  • Chicken thighs, bone-in & skin on - 4
  • Thyme, fresh - 1 Tbsp, leaves of
  • Cooking oil - 1 Tbsp
Sauteed Chard and Mushrooms:
  • Thyme, fresh - 3/4 tsp, leaves of
  • Garlic - 3 cloves, minced
  • Red onions, small - 1, sliced
  • Chard, any type - 1 bunch, leaves torn, stems chopped
  • Portobello mushrooms - 2, sliced
  • Walnuts - 1/4 cup, crushed
  • Cooking oil - 1 Tbsp
  • Sherry vinegar - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Chicken - Sprinkle skin side with salt and pepper. (Can be done up to 2 days ahead)
  2. Thyme (for chicken and chard) / Garlic / Onions / Chard / Portobellos - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Preheat oven to 425F (or 218C) degrees.
  2. Heat cooking oil over high heat in a large skillet and add the chicken skin side down. Cook until the skin is golden brown, approximately 2-3 minutes. Flip and cook the other side for 2-3 minutes. NOTE: If your pan cannot fit 4 thighs comfortably, brown the thighs in batches. Chicken will not brown properly if the pan is crowded.
  3. Once thighs are browned on both sides, sprinkle fresh thyme leaves onto the skin side, put into the oven and bake for 20 to 25 minutes until chicken is firm and juices run clear when pricked (or chicken registers 165F / 74C).
  4. While chicken is baking, heat a saute pan over medium heat. Add walnuts and toast until golden and aromatic, 4 to 6 minutes. Remove from pan and set aside.
  5. Return pan to medium-high heat. Add cooking oil and then garlic, onions, and chard stems to heated oil with a sprinkle of salt. Saute until stems start to soften, ~3 minutes.
  6. Add mushrooms with thyme and saute until mushrooms are tender, ~5 minutes. Fold in chard leaves and saute until wilted and tender. Finish with sherry vinegar and walnuts. Season to taste with some salt and pepper.
  7. Remove chicken from the oven and take out of the pan to let rest for at least 5 minutes. Once rested, serve with chard and mushrooms on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (117)
Gluten-free (3)
Paleo (23)
Vegetarian (9)

56 reviews

Loved this. I didn't add the reserved pasta water since others had said it turned out watery, and it was absolutely perfect without it. I added a bit of extra salt and probably would do even a little bit more next time.

By: Lisa
Posted: Jan 21, 2017
Diet: Vegetarian
0 Helpful

Thought it lacked flavor

By: JESSICA
Posted: Aug 19, 2015
Diet: Original
0 Helpful

Less chard next time. Added more heat, red pepper flakes Use pasta bowl to finish

By: Amanda
Posted: Jun 28, 2015
Diet: Original
0 Helpful

Don't skip walnuts, basil, etc. Skip the pasta water as already pretty watery. Does need something to take the flavor up a notch - I added a dash of cayenne. Sausage would work, too.

By: Taryn
Posted: Jun 22, 2015
Diet: Original
0 Helpful

My husband forgot to get mushrooms, but otherwise I followed the recipe. I was worried based on some reviews, but it was surprisingly good.

By: jamie
Posted: Jun 20, 2015
Diet: Original
0 Helpful

Too watery and bland

By: Jennifer
Posted: Jun 18, 2015
Diet: Original
0 Helpful