This cozy, hearty dish combines tender chunks of chicken thighs with earthy mushrooms and vibrant mixed vegetables, all brought together in a savory, herb-infused pan sauce.
Everything comes together seamlessly in a single skillet or Dutch oven, making cleanup a breeze while packing layers of comforting flavors into every bite.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 5
Ingredients
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt (plus extra to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons Italian herb seasoning
- 2 pounds skinless, boneless chicken thighs, cut into 3-inch pieces
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped yellow or white onion
- 3/4 cup chopped celery
- 8 ounces fresh mushrooms, cleaned and quartered
- 1 1/2 tablespoons minced garlic
- 2 cups low-sodium chicken broth
- 3 cups frozen mixed vegetables (such as carrots, peas, corn, and green beans)
- 2 tablespoons all-purpose flour (for the thickening slurry)
- 1/4 cup cold water or broth
- Fresh parsley, chopped (optional for garnish)
Step-by-Step Instructions
1. Dredge the Chicken
Combine the first measured portion of flour, salt, black pepper, and Italian herb seasoning inside a large resealable plastic bag, shaking it well to blend.
Place the chicken thigh pieces into the bag, seal tightly, and shake vigorously until every piece is evenly coated in the seasoned flour mixture.
2. Sear the Meat
Melt the butter in a large, deep skillet or Dutch oven over medium-high heat. Allow the butter to finish sizzling, then add the coated chicken pieces. Sear them undisturbed until golden brown, about 3 to 5 minutes per side.
Work in batches if necessary to avoid overcrowding the pan. Transfer the browned chicken to a clean plate and set aside, keeping it warm.
3. Sauté the Aromatics and Mushrooms
Reduce the heat to medium. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot to prevent burning.
Pour in the olive oil, add the chopped onion, celery, and quartered mushrooms, and sauté for about 3 minutes until they begin to soften.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Pour in the low-sodium chicken broth and stir thoroughly.
4. Initial Simmer
Nestle the chicken back into the pot by layering half of it on one side and the vegetables over and around it, repeating with the remaining chicken. Bring the liquid to a boil, then cover the pot, lower the heat, and let it gently simmer for about 20 minutes.
5. Add Frozen Vegetables
Uncover the pot and add the frozen mixed vegetables. Push them down into the simmering liquid with a spoon so they submerge partially. Replace the cover and cook for another 10 minutes, or until the vegetables are tender.
6. Thicken the Sauce
In a small bowl, whisk together 2 tablespoons of flour and 1/4 cup of cold water (or broth) until completely smooth with no remaining lumps.
Pour this slurry in a steady stream into the simmering pot while stirring rapidly. Continue to cook and stir for 3 to 5 minutes until the sauce thickens into a glossy, rich gravy.
7. Serve
Transfer the warm dish to a serving platter or individual bowls, garnish with freshly chopped parsley if desired, and serve immediately.
Essential Cooking Tips
Batch Browning
Do not skip browning the chicken in batches if your pan is small. Overcrowding the skillet causes the meat to steam rather than sear, sacrificing deep flavor development.
Broth Selection
Using low-sodium chicken broth gives you complete control over the saltiness of the final dish, ensuring the seasoning remains balanced after the sauce reduces.
Slurry Technique
Always mix your thickening flour with cold liquid in a separate bowl before adding it to a hot pot. Adding dry flour directly to hot liquid will cause immediate clumping.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 536 | — |
| Total Fat | 23g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 234mg | 78% |
| Sodium | 747mg | 32% |
| Total Carbohydrates | 34g | 12% |
| Dietary Fiber | 7g | 26% |
| Total Sugars | 8g | — |
| Protein | 53g | 105% |
| Vitamin C | 11mg | 12% |
| Calcium | 84mg | 6% |
| Iron | 5mg | 26% |
| Potassium | 1099mg | 23% |
Note: Percent Daily Values are based on a 2,000-calorie diet. Values may vary depending on specific ingredient brands used.
