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Single Skillet Chestnut Chicken Roast

This dish is so easy that it can be made for a weeknight dinner but so good that it can be made for a festive occasion! We made this for my brother's engagement dinner - and everybody was asking for the recipe!

I got this recipe from my aunt, and growing up I always thought anything she cooked must have taken all day because it tasted so good. But now that I have started cooking with her, I realized that she had us all fooled.- she has the most amazing recipes that are easy to clean up and easy to make. And now I get to share this wisdom with you!

Serves: 4

Prep time: 5 minutes

Cook Time: 1 hour

Total Time: 65 minutes


  • 1 kg chicken thighs, deboned

  • 1 large white onion, cut into strips

  • 1 basket of champagne mushrooms (crimini works too)

  • 0.25 cup cilantro, chopped

  • 5 cloves of garlic

  • 1 tablespoon brown sugar

  • 3 tablespoons sweet chili sauce

  • 3 tablespoons Teriyaki sauce

  • ¼ teaspoon black pepper

  • ¼ cup chicken broth

  • 1 tablespoon sweet paprika

  • ¼ teaspoon turmeric

  • 1 teaspoon salt

  • 1 cup chestnuts

  • 3 Tbsp olive oil

  • Sesame to serve

  • Green onions to serve


  1. In a large oiled skillet over medium heat, sauté the onion until golden brown. Then add the sugar and mix for about a minute until the sugar melts.

  2. Add the chicken and fry for about 3 minutes on each side

  3. Add the mushrooms, and after a few minutes also the garlic cloves, chili, teriyaki, and all the spices. Cook for a few more minutes.

  4. Sprinkle cilantro on top, switch to low heat, cover the pot and cook for about 45 minutes.

  5. Add chestnuts into the pot for the last 10 minutes

  6. Sprinkle sesame seeds and scallions before serving.


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