Pan-Fried Chicken with Mushroom Sauce That Proves You CAN Actually Cook

May 22

Homemade mushroom sauce might sound incredibly sophisticated but is actually forgiving and impossible to mess up. I know for a fact that most mushroom sauces you get outside don’t get their flavour from mushrooms, if there’s any good flavour at all haha.

This mushroom sauce is not just a complement to your dinner, it’s actually the star of the night! It’s because of the sauce which makes me look forward to gobbling everything up on my plate and actually ask for seconds. If you’re having a hard time with enjoying home-cooked meals, maybe this sauce is that something extra you need!

P.S. you can absolutely make this with your steaks as well

The Secret to Restaurant-Quality Mushroom Sauce at Home

Here's where most people go wrong with mushroom sauce – they add the mushrooms too early and end up with soggy, grey lumps floating in watery disappointment. The trick is getting them properly golden first.

When mushrooms hit a hot pan with a bit of space between them, they caramelise and develop this deep, earthy flavour that makes everything taste like you've been slaving away for hours. Crowd them together, and they'll just steam and release water. Not what we want.

The splash of alcohol (rum, vodka, or white wine – whatever you've got open) isn't just for show either. It deglazes all those lovely brown bits from the bottom of the pan and adds a subtle depth that makes the sauce taste heavenly!

Prep time: 10 minutes

Cook time: 20 - 25 minutes

Serves: 2 pax

Ingredients You'll Need

For the chicken:

400g chicken thighs, boneless and skinless
Salt
Black pepper
Smoked paprika
Garlic powder
Neutral oil, just enough to cover the surface of your pan (I used avocado oil)

For the mushroom sauce:

200g white or brown button mushrooms
1/2 white onion, diced
1 tbsp rum, vodka, or white wine (optional)
1 tbsp plain flour
200ml chicken stock
Fresh thyme or rosemary
Salt, sugar and black pepper to taste

Method

Prep ingredients - Cut mushrooms into quarters, or to a size you like. Remember they shrink after cooking, so if you like your sauce to have a bite to it, don’t cut them too small. Lay out all other ingredients needed, this recipe is quite fast-paced so it’s good to have everything within reach.
Get your chicken ready Pat those chicken thighs dry with kitchen paper towels – this is crucial for getting a good sear and to prevent excessive splattering. Season both sides with salt, pepper, smoked paprika, and garlic powder.
Sear the chicken Heat a large frying pan over medium-high heat with a splash of neutral oil. When it's properly hot (you'll hear it sizzle when the chicken hits), lay your thighs skin-side down if they still have skin, if not it doesn’t really matter.
Don’t touch it - Leave them alone for 4-5 minutes – resist the urge to poke or lift it from the pan’s surface. You want them golden and gorgeous! Flip and cook for another 4-5 minutes or until they're cooked through. Remove to a plate and set aside.
Start the sauce In the same pan (don't clean it – those crispy bits amd rendered chicken fat is what makes the sauce), add your diced onions. Cook for 2-3 minutes until it starts to soften, then add the mushrooms. You can lower the heat slightly if necessary.
Here's the key bit - Spread them out in a single layer and let them sit for 2-3 minutes without stirring. You want them to get properly golden. Once they're caramelised on one side, give them a stir and let the other side colour up.
Deglaze and thicken Add your splash of alcohol and scrape up all those lovely brown bits from the bottom of the pan. Let it bubble for 30 seconds, it should evaporate quite fast and only a pleasant aroma is left. Sprinkle over the flour and stir it in. Cook for a minute to get rid of that raw flour taste. (Don’t worry if the pan is not properly deglazed here)
Finish the sauce Gradually pour in your chicken stock, stirring constantly to avoid lumps. Add your herbs and let it simmer for about 3-4 minutes until it's thickened to a nice coating consistency. The thickness of the sauce is up to you, add more chicken stock or water if you prefer it more liquid, or let it simmer for longer if you like it thicker.
Taste and season with salt and/or sugar and pepper. Serve it fresh with your pan fried chicken, enjoy~

What to Serve It With

This sauce is brilliant because it goes with practically everything. I love it with:

Creamy mashed / Roasted (sweet) potatoes
Rice or pasta: Simple carbs that let the chicken and mushrooms shine
Crusty bread: For mopping up every last drop of that sauce!
Roasted vegetables: Carrots, Brussels sprouts, or green beans all work beautifully

Pan Fried Chicken with Mushroom Sauce

I hope you’ll gain a bit of kitchen confidence after you’ve tried this recipe. That voice in your head that says "I can't do this" gets a little quieter. Before you know it, you'll be the person suggesting "let's cook at home tonight" instead of reaching for the takeaway menu.

I’ve been there, but cooking at home has brought so much joy and value to my life in terms of health & fitness. I hope you find the same joy as well!