Chicken Thighs with Mushrooms and Shallots

Be prepared for a little bit of splattering from browning the chicken. To avoid this you can dredge the chicken pieces first in a little flour. I wanted a gluten-free chicken dish so am not taking that step.

You can make this dish with skin-on chicken breasts, they will take less time to cook in the oven than thighs.

Even if you don't eat the skin, please cook the chicken with the skin on in this recipe. The skin protects the chicken from drying out.

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Yield: Serves 3 to 4


  • 1 Tbsp olive oil
  • 3 pounds skin-on, bone-in thicken thighs, trimmed of excess fat
  • 1/2 teaspoon salt
  • 1 pound cremini or button mushrooms (plus a couple sliced shiitake mushrooms if available for extra mushroom flavor)
  • 1/2 cup chopped shallots
  • 3/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon)
  • 1/2 cup chicken stock
  • 1/2 cup dry white wine
  • 2 Tbsp heavy whipping cream
  • Freshly ground black pepper
  • 1 Tbsp chopped fresh parsley


1 Preheat oven to 350°F.

2 Brown the chicken on the stovetop: Heat olive oil in a large wide skillet on medium high heat. Pat dry the chicken pieces and lay them skin-side down in the pan to brown. Sprinkle with 1/4 teaspoon of salt. Cook without moving the chicken (allowing them to brown) until they are golden brown, about 7-8 minutes.

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3 Bake the chicken in the oven: Place the chicken pieces skin-side up in a roasting pan. Roast in a 350°F oven for 20 to 30 minutes, or until the internal temperature of the chicken is 165°F. (Cooking time depends on the size of the chicken thighs, and how long you've cooked them in the skilled first.)

4 Sauté mushrooms: While the chicken is roasting, thickly slice the mushrooms. Remove all but 1 Tbsp of the fat in the pan (do not put down the drain or you will clog your pipes). Heat the pan on medium high heat and add the mushrooms to the pan. Stir to coat with the fat in the pan.

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5 Add shallots and tarragon: Cook for a couple of minutes until the mushrooms begin to brown and release some of their water. When the mushrooms are glossy, add the chopped shallots and tarragon and stir. Cook for another minute.

6 Add stock, wine, then cream: Add the stock and the white wine to the pan and increase the heat to high. Let the liquid reduce by half. Taste and if it needs salt, add 1/4 teaspoon or more of salt. Sprinkle with black pepper.

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Stir in the cream. Lower temp to medium. Let simmer for a minute.

7 Serve: To serve, place the mushroom shallot sauce in the bottom of a serving dish. Place the chicken pieces on top. If there are any drippings in the baking pan, pour them over the chicken. Sprinkle with parsley.

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  • Becca

    I loved this recipe! I also didn’t have tarragon in my kitchen so used thyme instead, along with about a tablespoon of mustard, and loved the flavor! I’d also add that since they cook down significantly, you can never use too many mushrooms. Am adding this recipe to my regular lineup!


  • Marlene

    Great recipe and thanks for that…but you don’t have to forego the ‘dredging in flour’ part if you need to go gluten free….You can use any of the gluten free flours available everywhere! I can usually substitute any ingredient to go G/F.


  • Carole

    I am having 21 guests and would like to do a lot of this before. Could you advise me about what I can do ahead and what I need to do last minute. I’d appreciate it.

    • Elise Bauer

      Hi Carole, this isn’t the best make ahead dish. You can prep the mushrooms, trim the chicken, and chop the shallots ahead of time.

      • Carole

        Thank you, that is a big help. Looking forward to serving this dish to our family.

  • Karen Stone

    Elise: I have followed your blog and recipes for years. When wanting to impress family and friends you are my go to. This recipe allows me to visit and make a great meal that always impresses my guests. As a little experiment I’m thinking of trying this with boneless pork loin chops and maybe rosemary?? What do you think?

    • Elise Bauer

      Hi Karen, I think your idea of making this with pork loin chops and rosemary sounds great! Let us know how it works out if you try it.

  • Alma

    I made this recipe yesterday. It turned out delicious, even my husband enjoyed it and he can be a picky eater. Thank you for all the recipes.

  • Christa

    Any suggestions to make this in advance?

  • Catherine

    My kids loved this. served it with tenderstem broccoli, mange tout and rice. My 6 year old wants to have it when his friend comes round to play so I would say that’s a winner then.

  • Deborah

    This is a winner! I sprinkled salt and a little dried tarragon under the skin of the thighs before cooking. I used a cast iron skillet and poured off the fat after stove top cooking. Then returned the thighs to the same skillet and put in oven. I cooked the mushrooms in a second cast iron skillet. Wonderful!

  • Paula Francese

    What can I say? This is a FANTASTIC recipe. I made two small changes (I don’t like it when someone reviews a recipe they’ve completely changed–not the case here): I added a teaspoon of umami paste to the sauce, along with 1 T. of sherry vinegar at the end. I used creme fraiche in place of heavy cream because that’s what I had on hand. The result was absolutely amazing. Because we like a lot of sauce, I think I’ll use 3/4 each of wine and chicken broth next time. My, my my! This was just wonderful. Thank you Elise for another winner.

  • David Grimm

    Very tasty! However, I had a problem getting the chicken done by the directions given. (Maybe the thighs are bigger here in New England!) Should I increase the oven temperature or the time in the oven? After 15 minutes, the internal temperature was barely 109 degrees. Took almost another 15 minutes to get them done. By that time, I think the sauce broke. Bottom line: tasted great, but I don’t think it ‘looked like the picture’, as we say in this house.

    • Elise Bauer

      Hi David, chicken thighs do come in different sizes, so that may have something to do with it. Or, perhaps you didn’t let them brown enough on the stove-top first, which starts the whole cooking process. I deliberately timed this recipe with chicken I took right out of the fridge, given that so many people do this instead of letting the meat sit out for a bit at room temp. If you are working with larger thighs, I suggest salting them and letting them sit at room temp for a while to take the chill off before cooking. Otherwise, just cook them longer!

      • R Gates

        The cooking time does seem off. Followed recipe exactly and thighs were still way uncooked. Bone in thighs usually takes at least 30 minutes even if you brown them well. Seems like you should increase the cooking time on the recipe so inexperienced cooks don’t end up eating undercooked chicken.

        • Dave

          I had the same thing happen to me it took a lot longer to get to 165. I browned them good 1st and still added almost 20 min.

  • Alida @My Little Italian Kitchen

    My children love chicken, especially thighs which are more moist and juicy. I love your simple delicious recipe with mushroom and lovely presentation too!

  • x

    This was excellent. I used boneless, skinless chicken breast pieces and cooked the whole dish on the stove. I just browned the chicken, put a lid on the pan and cooked it till it was done, then removed it from the pan, and proceeded with the rest of the recipe. Then I added the chicken back to the pan right before adding the cream (used half and half) and heated it through a bit. Served it on top of mashed Yukon gold potatoes with peas on the side. My family LOVED it. Best of all it was fast, easy, and didn’t mess up the whole kitchen. Next time I’m going to try the same recipe with salmon. Thanks!


    • Elise Bauer

      Hi X, I’m so glad you liked it, and that it worked the way you described with skinless chicken breasts. Thanks for sharing!

  • Heather @ The Spicy Apron

    All I can say is that I’ve been a fan of ALL of your chicken dishes for a decade! And this is no exception!

  • Renee

    Sounds lovely! Unfortunately, my kids do not like any meat with bones in it which means I always use chicken breasts. I simply rub some olive oil onto the chicken and adjust the cooking time. I look forward to making this dish albeit with our modified version!

    • Patricia Mete

      Oh please do look for boneless thighs (I often get mine from Costco) – the flavor is so much richer. Elise’s recipes are always great and she too recommends thighs – thats why I started buying them!! Thanks Elise!!

  • Ken Iwatate

    Directions call for cream, but how much. Ingredients do not list cream. Should I use ¼ cup or more? Light or heavy?

    • Elise Bauer

      Hi Ken, use 2 Tbsp of heavy whipping cream (or more if you like).

  • Marilyn Wertheimer

    We have to eat gluten free & our nutritionist suggested using
    almond meal. Not bad at all. Just some suggestion for you
    Marilyn Wertheimer

  • Sarah

    Sounds great, except… there are very few foods I’ve encountered that I do not like and won’t eat, and for some reason tarragon is one of them. Somehow it just tastes wrong to me! Never met anyone else who has such an aversion to it, either. I may try fresh thyme or rosemary instead.

    • Susie

      Fresh tarragon has a completely different taste compared to the dry spice version. I have found that out, with recipes and I don’t care for the dry version. Going to try this tomorrow- looks so yummy!

  • Patty

    what side dish would you recommend with this?

  • [email protected]

    i could not agree more about your tarragon comment. Chicken and tarragon are a marriage made in heaven. I made a very similar dish but with skinless, boneless chicken breasts. oh and I add cepe mushrooms, very common here in Dordogne and so tasty.

  • Lauren

    This recipe sounds delicious. I also am wondering if something dairy free can be substituted for the cream without sacrificing flavor or texture?

    • Elise Bauer

      Hi Lauren, to get a creamy texture you either use cream or make a flour based roux. To go the flour route, sprinkle a couple tablespoons of flour over the mushrooms and shallots after they’ve cooked. Let that cook for a minute, then add the stock and wine.

  • Patti

    This is exactly the recipe I need. I have shallots, mushrooms, and chicken thighs. It looks and sounds delicious. Do you think this would work well if I substituted full fat coconut milk for the cream?

    • James Hayes

      Hi Patti. Yes it will work, but the end result will not be the same,as coconut milk, even though full fat, will not give the dish the same velvety texture cream does. Alternatively, a good substitute will be creme freische

    • Chuck McVey

      Without having made this yet, I think coconut milk would be delicious; yogurt would also work. But your suggestion gives me some other ideas I’ll have to try.

  • Linda Low

    Sounds delicious! Because of medication i cant have alcohol. What can I substitute for the white wine? Thanks, Linda

    • Elise Bauer

      Hi Linda, just use more chicken stock and add a teaspoon of lemon juice or cider vinegar.