One of my go-to comfort foods is this delicious Spanish chicken with mushrooms (pollo con champiñones). Tender, moist chicken, a flavorful sauce, and mushrooms make this one of the most mouthwatering ways to enjoy chicken!
If you love chicken dinners, don't miss these great recipes for Spanish chicken in almond sauce and chicken chilindrón.
Introduction
There's something so nourishing about chicken dinners. They're delicious and easy to prepare, and they feed your soul, too! This Spanish chicken and mushrooms recipe is no exception. It's a great way to spice up your midweek meal plan without adding to your prep time.
My favorite things about this recipe is that it only uses one pan, which intensifies all of the flavors, and that it doesn't contain cream. Most chicken and mushroom dishes are too rich and unhealthy to satisfy me during the middle of the week!
Spanish cuisine doesn't use much cream or butter at all, making this dish as healthy as it is tasty! The sauce is made from reduced white wine and chicken stock, so it's a bit lighter than other similar dishes.
Ingredients
Wondering what ingredients you need to make this cozy chicken and mushrooms (pollo con champiñones)? Grab these key ingredients, and you'll be off to a great start!
- Chicken: I recommend using bone-in, skin-on chicken thighs for the best flavor and texture. Feel free to use drumsticks or even chicken breasts if you prefer.
- Mushrooms: Either button or portobello mushrooms work wonderfully in this recipe. Wash them, and cut them in half in you're using portobello.
- White Wine: A Spanish dry sherry, like Fino, would be my choice in this recipe, but any dry white wine would work.
See recipe card for full information on ingredients and quantities.
How to Make Pollo con Champiñones
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Season the chicken thighs with salt and pepper. (image 1)
- Sear the chicken in a pan of hot oil until browned, about 4-5 minutes per side. Set aside on a plate. (image 2)
- Cook the mushrooms in the same oil and stir, then add the white wine and thyme leaves. Cook covered for 5 minutes. (image 3)
- Once the wine has reduced, add the onions and sauté until soft and translucent, about 4 minutes. (image 4)
- Add the garlic, paprika, and a pinch of salt and stir, then sauté for another minute. (image 5)
- Add the browned chicken thighs and add the chicken stock. (image 6)
- Cover and simmer for 18-20 minutes, or until the meat is cooked through. Add more liquid as the meat simmers if needed. (image 7)
- Serve the pollo con champiñones garnished with fresh parsley, sliced bread, or roasted potatoes. (image 8)
Recipe FAQs
Yes, you can definitely cook chicken and mushrooms together! In this recipe, you'll brown the chicken and mushrooms separately, then simmer them together in a reduced white wine/chicken broth sauce.
You can clean mushrooms either by wiping off loose dirt with a damp cloth or by rinsing them in a colander. Either way is a good way to clean mushrooms.
Serve
This comforting dish of pollo con champiñones tastes wonderful by itself, with roast potatoes, or with rustic hunks of bread! It would also be nicely accompanied with ensalada mixta and crema Catalana.
Expert Tips
- Use bone-in, skin-on chicken thighs or drumsticks for the best flavor.
- Spanish dry sherry, like Fino, is best but any dry white wine will do.
- Season to taste before serving.
Pollo con Champiñones (Spanish Chicken with Mushrooms)
Ingredients
- 4 bone-in skin-on chicken thighs
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 pound button or portobello mushrooms cleaned
- ⅔ cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 yellow onion finely sliced
- 4 cloves garlic crushed
- 2 teaspoons Spanish smoked paprika
- 1 ½ cups chicken stock
- fresh parsley for garnish
Instructions
- Prepare the chicken thighs by seasoning them with salt and black pepper. Set aside.
- Place a large cast iron pot or skillet over medium-high heat and add the olive oil. Sear the chicken thighs evenly on both sides, starting skin-side down, until golden brown, about 4-5 minutes per side. Set them aside on a plate for now.
- Return the pot to the heat and add the mushrooms. Gently toss to coat in oil, and then add the white wine and thyme leaves. Cover, reduce heat to medium, and leave to cook for 5 minutes.
- When the wine has reduced, return the heat to medium-high. Add the onions to the pot and sauté until soft and translucent, about 4 minutes. Add the garlic, paprika, and a pinch of salt and stir to combine. Sauté for another minute.
- Reduce heat to medium. Add the chicken thighs to the pot and pour in the chicken stock. Cover and simmer until the chicken is cooked through, about 18-20 minutes. Add more stock or water to the pot if it gets too dry.
- Serve immediately and garnish with fresh parsley. Enjoy it with hearty sliced bread or roasted potatoes.
Notes
- Use bone-in, skin-on chicken thighs or drumsticks for the best flavor.
- Spanish dry sherry, like Fino, is best but any dry white wine will do.
- Season to taste before serving.
Nutrition
Photography by Giulia Verdinelli
Kathy Jones
The sauce is way too wet - would use less than half of the chicken broth if I made it again.
Celeste Mann
I prepared this yesterday. It was fantastic. My only problem is that I just bought one package of button mushrooms that was 10 oz. it would be better with the one lb. that is indicated in the recipe. An excuse to make it again!
Lauren Aloise
Yes! It's a biweekly favorite in my house!