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Chicken with Mushrooms and Chard
with pan sauce

Active: 30 min Total: 30 min
Pan seared chicken thighs are a flavorful base for this one-pan meal with chard and browned mushrooms.


Chicken with Mushrooms and Chard:
  • Shallots - 2 cloves , diced
  • Chard - 1 bunch , chopped, stems and leaves separate
  • Mushrooms, brown button - 8 oz , quartered (sub pre-sliced mushrooms)
  • Chicken thighs, boneless and skinless - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Italian seasoning - 1 tsp
  • Butter - 2 Tbsp
  • Stock, any type - 3/4 cup
  • Lemon juice - 1 tsp


  1. Shallots - Dice shallots. (Can be done up to 5 days ahead)
  2. Chard / Mushrooms - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  3. Chicken - Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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  1. Heat a large skillet with cooking oil over medium heat. Add chicken thighs and cook on both sides until cooked through, 5 to 6 minutes total. Set aside and return pan to heat.
  2. Add olive oil and then mushrooms to heated skillet. Saute until mushrooms are dark golden brown, 5 to 6 minutes (don't rush this step - the mushrooms will develop more flavor the longer they cook). Add Italian seasoning and some salt and saute for 1 minute more.
  3. Add butter and stir until melted. Stir in shallots and chard stems and saute until shallots are soft, 2 to 3 minutes.
  4. Pour stock over mushrooms and stir in chard leaves. Simmer for 1 minute, until chard leaves are tender.
  5. Add chicken back to pan and spoon mushrooms and chard over top. Leave on heat to let chicken warm back up, 1 minute more. Add lemon juice and season with some salt.
  6. Serve chicken with chard and mushrooms spooned over top. Enjoy!



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