Cast iron gives these chicken thighs the perfect crispy, golden skin. Add cream, mushrooms, and some spinach and you’ve got an easy one-skillet meal. Chicken is a staple of easy home cooking, but with just a little bit of extra flavor, you can elevate a weeknight meal. What’s better than something that’s both easy to make and delightful on the palate?
Why do Chicken and Mushrooms Go Together?
Chicken has a mild, versatile flavor that complements the earthy, umami-rich taste of mushrooms. This combination allows for a balanced dish. Chicken provides a tender, juicy texture, while mushrooms add a slightly chewy bite. Plus, together they provide a rich, aromatic smell as you cook them. The tarragon, cream, and spinach in this recipe keep this recipe from being bland, adding a bit of extra texture and some herb flavor.
Chicken with Mushrooms, Cream & Tarragon Recipe
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 sprigs tarragon + 1 tbsp chopped leaves
- ¼ cup all-purpose flour
- ½ tsp sea salt
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- 4 chicken thighs, bone-in and skin-on
- 6 oz mushrooms, such as sliced shitake or whole shimeji
- 1 cup heavy whipping cream
- 3 oz baby spinach, about 2-3 handfuls
Instructions
- Heat a 12-inch cast-iron frying pan (we used Butter Pat’s Joan skillet) over medium heat. Add the butter and olive oil and tarragon sprigs.
- Combine the flour, salt, pepper, and garlic powder in a shallow bowl. Dredge the chicken thighs in the flour mixture and place skin-side down in the frying pan.
- Cook the chicken for about 10 minutes until the skin is golden brown. Turn and cook for another 15-20 minutes or until the chicken is cooked through.
- Add the mushrooms to the pan and cook in the chicken juices. When nicely sautéed add the cream and the spinach. Cook until the spinach is wilted, just a minute or two.
- Taste the sauce and season with salt and pepper, as needed. Stir in the chopped tarragon and serve.
Recipe by Julia Platt Leonard / Photography by Laura Petrilla
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