Stovetop Crispy Chicken Thighs with Leeks & Mushrooms over Yukon Gold Mash
Fast, cozy, and very WA-winter-friendly: crispy-skinned chicken thighs on the stove with sweet, jammy leeks and mushrooms, all finished in a light pan sauce. Served over buttery Yukon Gold mash for pure comfort.
Back to full listIngredients
- Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs (1 lb) 1 lb (about 4 small thighs) $4.49 sale
- Organic Leeks (bunch, 2–3 leeks) 1 large leek, cleaned and thinly sliced $5.49
- Kroger® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.69
- Yukon Gold Potatoes (1 lb) 1 lb, peeled (optional) and cut into 1-inch chunks $1.49
- Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 1/2 cup $1.99 sale
- Organic Garlic (1 lb) or Garlic (1 ct) 2 cloves, minced $6.99/lb or $1.50 each
- Olive oil 1 tbsp
- Butter (pantry) 2 tbsp, divided
- Milk or sour cream (pantry) 2–4 tbsp (for mash)
- Salt and black pepper to taste
- Optional: thyme or rosemary (pantry/dried) 1/2 tsp
Instructions
- Prep the potatoes: cut 1 lb Yukon Gold potatoes into 1-inch chunks. Add to a pot, cover with cold water, add 1/2 tsp salt, and bring to a boil. Simmer 12–15 minutes until very tender.
- Prep the leeks: slice 1 large leek thinly (white + light green). Rinse well in a bowl of water to remove grit; lift out and drain.
- Prep the mushrooms: slice 8 oz baby bellas. Mince 2 garlic cloves.
- Sear the chicken (stove method): pat dry 1 lb boneless skinless chicken thighs. Season both sides with 3/4 tsp salt and black pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Add thighs and cook 5–6 minutes per side until deeply browned and cooked through (165°F). Transfer to a plate.
- Cook the vegetables in the same skillet: reduce heat to medium, add 1 tbsp butter. Add sliced leeks with a pinch of salt; cook 4 minutes until soft. Add sliced mushrooms and cook 5–6 minutes until browned. Add minced garlic (and 1/2 tsp thyme/rosemary if using) and cook 30 seconds.
- Make the pan sauce: add 1/2 cup chicken broth, scraping up browned bits. Simmer 2–3 minutes until slightly reduced. Stir in 1 tbsp butter to gloss the sauce. Taste and adjust salt/pepper.
- Finish the mash: drain potatoes well. Mash with 1 tbsp butter and 2–4 tbsp milk (or a spoon of sour cream). Season with salt and pepper to taste.
- Serve: spoon mashed potatoes onto plates, top with chicken thighs, and ladle leek-mushroom pan sauce over.
Health notes: ~750–900 kcal per serving (mostly from thighs + potatoes). High protein; mushrooms/leeks add fiber and micronutrients. Use less butter/oil for a lighter version.
Drink pairing: This dish is savory and gently sweet from leeks—great with medium-bodied whites that have a little roundness. Try a WA Chardonnay (unoaked or lightly oaked) from Columbia Valley, or a dry rosé. If you want red, choose a lighter Grenache-based blend.