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pan-roasted chicken with mushroom sauce

Pan-Roasted Chicken with Sour Cream Mushroom Sauce

  • Author: Spicepaw
  • Total Time: 2 hours 30 minutes
  • Yield: Serves 3-4 1x


Tips and tricks for how to make the juiciest pan-roasted chicken which is best served with a generous helping of delicious sour cream mushroom sauce. #chicken #sourcream # sauce #mushrooms #panroasted


Units Scale

1 whole chicken or 4 large chicken breasts with the skin on

1 tsp of sea salt

1 tsp of sugar

1 tbsp of butter

68 chestnut mushrooms (sliced)

2 shallots (finely chopped)

3 cloves of garlic (finely minced)

1 tbsp of flour

240 ml (8 oz) of chicken broth

120 ml (4 oz) of white wine

a pinch of fresh thyme sprigs

3 tbsp of sour cream



  1. Mix salt and sugar together in a small bowl until well combined.
  2. Using a sharp knife, break down the chicken by cutting it into 6 pieces ( 2 chicken breasts, 2 legs with thighs attached, and 2 wings). Wrap up the chicken carcass and put it in the freezer. You can use this carcass later to make chicken stock. If you are using chicken breasts, omit this step.
  3. Lightly sprinkle the salt and sugar combination over the chicken pieces. Make sure to evenly coat the chicken on both sides. Place on a plate lined with paper towels, cover it, and let sit in the refrigerator for at least 2 hours. When ready to cook, remove chicken from the fridge and allow it to warm up to room temperature.


  1. Preheat oven to 220 C / 450 F or 200 C /400 F with a fan.
  2. In a large frying pan, add 1 tbsp of butter and let cook until melted over medium-high heat. Place chicken pieces skin side down into the pan and fry on medium-high heat until slightly browned on both sides. This should usually take 5-8 minutes on each side.
  3. Remove browned pieces of chicken and place them in an oven-proof tray. Roast in the oven for 10-15 minutes or until the internal temperature reaches 75 C / 165 F (make sure you invest in a good meat thermometer).
  4. While chicken is roasting in the oven, work on the creamy mushroom sauce. Over medium heat, add diced shallots and saute until softened and transparent If the pan is a little dry, feel free to add another 1 tbsp of butter to the pan.
  5. Once shallots are soft, add the sliced mushrooms and cook until dark brown.
  6. Add 1 tbsp of flour and stir into the softened shallots. Let cook for a minute or two. Slowly add chicken broth, stirring as you go until sauce is smooth and there are no more lumps. Add white wine, thyme sprigs, and finely minced garlic.
  7. Increase heat to high and bring to a boil. Once at a boil, reduce heat to low or whatever produces a slow simmer. Let simmer for 8-10 minutes.
  8. Next, add 3 tbsps of sour cream and stir together. Bring to a simmer and let simmer for an additional 5 minutes.
  9. Season with salt and pepper to taste then turn off the heat and serve. Drizzle the creamy mushroom sauce over the pan-roasted chicken and enjoy!
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Category: Main, Chicken
  • Method: Pan-roasting, simmering
  • Cuisine: Western

Keywords: chicken, pan-roasted chicken, mushroom sauce, mushrooms, forestiere sauce, sour cream, white wine, thyme, garlic, shallots

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