One-Pan Spicy Chicken Thighs and Mushrooms

By Yewande Komolafe

Updated December 22, 2025

  • Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Sophia Eleni Pappas.
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Ready In
30 min
Rating
5(1,813)
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A fried pepper condiment of puréed bell peppers and onions known in Yorùbá as ọbẹ ata dín dín is common across West Africa as a base for stewed greens and meat. This sauce is an expression of balance in a pot, often packed with fresh, dried, fermented and hot ingredients, each rich and distinct in flavor. Here, mushrooms and chicken thighs are the lucky recipients of this mother sauce. The pivot is to simply chop jarred roasted peppers instead of crushing fresh vegetables with a grinding stone, which is a traditional yet lengthy process. Oil-packed anchovies and miso deliver exactly as expected, adding  savoriness to the depth of mushrooms. A squeeze of lime lends a tart zing to the sauce; a scatter of chopped basil adds a piquant burst.

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Ingredients

Yield:4 servings

  • 1 ½ pounds boneless, skinless chicken thighs 

  • Salt and black pepper

  • 3 tablespoons vegetable oil

  • 1 small red onion, peeled and chopped

  • 6 garlic cloves, peeled and smashed with the side of a large knife

  • 1 teaspoon ground cumin

  • 1 Scotch bonnet or habanero chile, minced (without seeds for mild)

  • 8 to 10 oil-packed anchovies

  • 2 tablespoons white or red miso

  • 12 ounces mixed mushrooms (any kind), wiped clean and sliced

  • 1 (16-ounce) jar roasted red bell peppers, drained and chopped (2 cups) 

  • 1 cup chicken broth or water

  • ¼ cup chopped fresh basil, plus leaves for garnish (optional)

  • 1 lime, cut in wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 169 milligrams cholesterol; 423 calories; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 4 grams fiber; 1079 milligrams sodium; 43 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat the chicken dry and season lightly with salt and pepper. 

  2. Step 2

    Heat a large cast-iron or nonstick skillet over high and add 1 tablespoon oil. Place the chicken smooth side down and cook without moving until dark golden brown, 7 to 9 minutes. Flip the chicken and cook for an additional minute. Move the chicken to a plate, browned side up.

  3. Step 3

    Reduce the heat to medium, heat the remaining 2 tablespoon oil in the skillet and add the onion, garlic, cumin, chile, anchovies and miso. Cook, stirring frequently, until the onion is softened, the miso is broken up and the anchovies have completely broken down, about 4 minutes. 

  4. Step 4

    Increase the heat to high and stir in the mushrooms and red peppers. Cook, stirring frequently to allow the mushrooms to soften and release their liquid. Add the broth and continue to cook until the liquid collects toward the center of the pan, about 10 minutes. Season to taste with salt and pepper.

  5. Step 5

    Use a wooden spoon to create divots in the sauce. Nestle the chicken in the divots, browned side up. 

  6. Step 6

    Cook until the chicken is cooked through, about 3 minutes, adding an additional ¼ cup water if the sauce begins to dry out. The mushrooms and peppers should be soft. Top with chopped basil if using.

  7. Step 7

    Serve immediately over rice with lime wedges and top with basil leaves if using.

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Ratings

5 out of 5
1,813 user ratings
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Comments

Meredith S.

How is it possible that chicken thighs are fully cooked after an at-most 13 minutes??? The recipe says to brown for 7 to 9 minutes, then flip and cook for an additional minute. Then "Cook until the chicken is cooked through, about three minutes." I'm surprised that no one has commented on this yet...

Jess

How has no one cooked and commented on this? It was an umami flavor bomb, wow!! We LOVED it. We followed the recipe to a tee. Served over basmati rice, topped with fresh basil and lime. We will make this again soon! (P.S. the prep took some time and my stove top was a mess but thankfully it was delicious).

stephanie s

@Jess loved it too! (It took me an hour instead of 30 minutes!)

Jane

This was delicious. Note: keeping a full habanero with seeds will make this quite spicy!!! Don’t be fooled by the size of the pepper. Omitted anchovies, added a bit of tomato paste and salt instead. Fantastic, healthy.

Jen McFadden

5 minutes prep? It took me more than 30. But I would make it again.

MK Owens

This was fabulous- I had just one jalapeno so I used some chile crisp too; it took a little while to prep everything but hey - it was worth it. My miso had gone off (moldy!) but I used tahini and soy sauce as a replacement; I didn't have jarred peppers so I used fresh and cooked them in with the onions. I loved this meal. I will make it again (and I have LEFTOVERS!) Basil and lime at the end really amped it up. Next time: vinegar, new miso, and jarred red peppers.

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