Damn Delicious

Skillet Mushroom Chicken Thighs

Skillet Mushroom Chicken Thighs - Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!

Golden brown, super juicy, tender chicken thigh recipe, smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!

Skillet Mushroom Chicken Thighs - Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!

Chicken thighs. Cremini mushrooms. Tons of garlic. All the butter. And fresh thyme. The five key ingredients to a dinner I had every day this entire week.

No, wait, I had pizza on Friday but I legit had this three days in a row, and it was so so good.

The chicken thighs were cooked perfectly – golden brown, juicy, melt-in-your mouth – which paired with the softened, tender cremini mushrooms swimming in the garlicky, buttery sauce infused with all the fresh thyme leaves.

Skillet Mushroom Chicken Thighs - Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!

I love the mushrooms so much – they soak up all the juicy bits! So sometimes I’ll even bring down the chicken thighs to one pound and increase the mushrooms to 16 ounces. Even ratios is totally a thing. And you can never have too many mushrooms.

Serve with:

Skillet Mushroom Chicken Thighs

Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!

15 minutes15 minutes

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 tablespoons all purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, minced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup chicken stock
  • 2 teaspoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  2. Heat canola oil and butter in a medium skillet over medium heat.
  3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
  4. Add garlic, shallot and mushrooms, and cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes; season with salt and pepper, to taste.
  5. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken stock and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in parsley; season with salt and pepper, to taste. Return chicken to the skillet.
  7. Serve immediately.

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51 comments

  1. Rated 5 out of 5

    This is the best chicken, ever. Thanks for sharing!

  2. Rated 4 out of 5

    I’t good, tasted like mushroom soup. I used a mix of mushrooms which were a nice variation. As a family diner it was perfect for everyone. It needed a squeeze of lemon to perk it up.

  3. Could you do this in the instant pot after browning? Or maybe airfryer then instant pot?

  4. Rated 5 out of 5

    Lovely recipe and so nice to find a healthier chicken mushroom dish WITHOUT a cream sauce! Mostly made as is using my summer garden garlic, thyme, parsley and leeks for shallots. And olive oil instead of canola. Thank you!

  5. Rated 5 out of 5

    Any suggestions on how to adapt for bone-in thighs (with skin)? I made it, increased the cooking time, and it turned out DELICIOUS, but the sauce on the very bottom ended up burning (along with some chicken and mushrooms) because of the longer cook time. Luckily I was able to scoop up the chicken and sauce without disturbing the burned bottom, but wondering if there’s a way to ensure that the bone-in thighs are cooked through without sacrificing some sauce. 

  6. Rated 5 out of 5

    Most awesome dinner!! The whole family raved during the meal. Took your advice and added more mushrooms and then thru in the sweet peppers going bad in frig. SOOOOO GOOD!! thank you for sharing…

  7. So good!  My 3 year old asks for seconds.  Definitely going to be in our families weekly rotation.  

  8. Rated 5 out of 5

    Such a fab dish! It’s easy and delicious! 5 stars from all members of our household 🙂

  9. Rated 5 out of 5

    So delicious I could lick the plate clean!

  10. Rated 5 out of 5

    Holy cow! This was amazing. I stumbled on this recipe while looking for “recipes with chicken thighs and mushrooms”. I didn’t have shallots so I used a little white onion, other than that, I followed exactly. Served with garlic Hasselbeck potatoes. Totally a winner with my whole family- 8 and 4 year old included.

  11. Rated 5 out of 5

    Excellent. Juicy and flavorful.

  12. Rated 5 out of 5

    So darn good! what can i say? there were no substutes… my family said it was Delicious and Out of this world, and wanted to take a picture of it, but we we were doing face time with a friend! that we hand not spoken to for a long time!!!!! 
    So all and all, 10 stars if i could give it!!! 

  13. Rated 4 out of 5

    I think I put too much salt (just put the salt/pepper on one side, not both sides of the chicken), otherwise this was tasty. I served it with some zucchini tonight.

  14. Rated 5 out of 5

    This was wonderful. Added a splash of sherry to the mushroom sauce to give a little more depth. Would probably also be great seasoned with tarragon or rosemary

  15. This looks awesome! I love your other chicken thigh recipe – sheet pan rosemary one and am making it again at this moment. But I was wondering if this recipe with the mushrooms – if you can use regular chicken thighs with skin and bone in?

  16. So I made the skillet mushroom chicken thighs today with the baked garlic herb potatoes wedges. WOW, they were both great. Or should I say, Damn Delicious, and Damn easy to make!!!!!!!

    Jeff
    ST. Thomas, Virgin Islands

  17. Rated 5 out of 5

    I’ve made this recipe twice in two weeks and it’s been delicious each time! Can’t wait to entry your other recipes! Thank you!

  18. Rated 5 out of 5

    Completed the recipe as is and it turned out amazing! Had it with asparagus. Thanks! 

  19. Rated 5 out of 5

    I made this recipe tonight and it came out so good! I didn’t have any parsley and I only had dried thyme but it still came out delicious. I used gluten free rice crumbs instead of flour. The chicken was so moist and the flavor was “damn delicious!” Thank you for sharing!

  20. Rated 5 out of 5

    Made this tonight and it was amazing! Had kale and baked potatoes as sides. Easy to follow recipe and very yummy!

  21. Rated 3 out of 5

    Taste was superb but the cooking temperature and length of time to cook chicken wasn’t enough.
    Usually it takes 45 minutes to bake chicken in the oven

    • Did you use bone-in thighs, or leg quarters? For boneless/skinless thighs, 45 minutes would be way too long.

  22. Rated 4 out of 5

    I just made this dish for dinner, and in addition to saying how good dinner smelled, my husband said, “This is absolutely delicious!” so thank you so much for posting it!

  23. Rated 5 out of 5

    Soooo delicious! My 8 and 5 year old ate it all up!! Will definitely make again. 

  24. Rated 5 out of 5

    I am planning on bringing my friend, who just had a baby, a meal in a few days. Wanted to try a new recipe and gave this a trail run just now. Man, this dish so sooooooo good! I have made quite a few of Chungah’s recipes and all of them have been hits. I have never liked chicken thighs until I came across Damn Delicious. Thanks for always delivering good recipes!

  25. Yum! This was really good last night. Served with jasmine rice and steamed green beans. It was also great heated up for lunch today. We may try it w/roasted potatoes next time, but I really liked how the rice soaked up the sauce.

  26. This recipe looks fantastic. I will have to make it soon, and I also enjoy any recipe with mushrooms. Can you make it with a Crockpot instead of a pan?

  27. Rated 5 out of 5

    This was fabulous. Made with breast meat cut into cubes. Mushrooms and thyme are a super combo. I don’t think I’ve ever heard my husband remark so many times how “damn good” this meal was! Served with cauliflower rice sautéed with garlic. It was damn delicious!!

  28. Rated 5 out of 5

    I made this last night for dinner and it was DELICIOUS! Plus, it gave me a new method to fry chicken (it was delicious without the gravy). First time I’ve made gravy (okay, butter sauce) successfully. YUM! YUM! Thank you!

  29. Rated 5 out of 5

    This was awesome!!!! My husband made it last night (Wednesday) and is making it again on Saturday. He served it over Jasmine rice – a perfect compliment to this fabulous dish. Made the house smell so yummy and outside too!!! Thanks so much for this amazing chicken dish. Couldn’t stop eating!!!! LOL

  30. Omg. This recipe is AMAZING. I’m not a big fan of mushrooms, but I couldn’t get enough of em in this. Just do yourself a favor & make double the sauce. This is gong to become a regular in my rotation; loved it!

    ❤️❤️
    Tiffany

  31. Rated 5 out of 5

    Delicious. It was perfect on a bed of white rice with the wonderful sauce.

  32. Ummmmm…this was FANTASTIC!!!!!

  33. Rated 5 out of 5

    Wow super wow, makes me hungry.

  34. Can I use olive oil instead of canola oil? 

  35. Rated 5 out of 5

    Did this with a tweak…. grilled the thighs (I really don’t like grease splatter), proceeded per recipe from there. Excellent!  May have doubled the garlic but who is counting?

  36. Why does your picture look like the chicken has skin on it? Are you sure this is boneless skinless?

    • Hi Dave! Yes, it is boneless and skinless. You can trust the recipe. 🙂

      • Thank-you, did not mean to cast doubt. This really looks great and I’m going to try it. I’ll let you guys know how it turns out.

        • Rated 5 out of 5

          Dave,
          It’s the minced garlic that makes it look bumpy.
          This chicken is delicious, the mushrooms and sauce to die for!

    • When you roll chicken in flour then cook in a skillet, it will appear like it’s the skin.  I’m going to make this tomorrow after work, can’t wait because I know it will be “dam delicious”!  Thanks again for all the work you do in providing us with easy to prepare delicious meals:)

  37. Rated 5 out of 5

    Oh my gosh this was so flavorful!! Only change I made was my garlic was sticking to the pan so I deglazed with a little white wine. This is a keeper for sure, thank you so much!

  38. Rated 5 out of 5

    Absolutely Delicious, as usual!

  39. I never leave reviews, but oh my Lord! I love all things mushroom, so this was right up my alley; I felt like I was eating at a restaurant! I didn’t have fresh thyme, so I used dried & Baby Bellas & it was just fine. I wanted a salad but my Son asked for corn, (sweet white), & when the sauce & shrooms from the chicken touched it, it made a delicious kind of cream sauce. *drool* I combined some penne & ziti noodles from leftover boxes & they soaked up the sauce perfectly. The only thing missing was the white wine! My heart smiled when my 8 yr. old, (who doesn’t like shrooms) shouted from the kitchen, “Mooom, can I have 10,000 mushrooms? This is sooo good!” I doubled the recipe, so we have leftovers & I’ve been waiting for dinner all day today… literally. Thank you so much for this simple, delicious recipe. It will be a staple in our house forever, I’ll have to restrain myself from making it every week.

  40. Rated 5 out of 5

    This was very tasty and easy to prep. I used dried The me instead of fresh and let the thyme sit in warmed chicken broth while chicken was cooking. Served with roasted herb potatoes and steamed broccoli.
    I’d definitely recommend this and will also make it again.
    Would also like nutritional info 

  41. I love easy chicken dinners and this one looks amazing! 🙂

    • Rated 5 out of 5

      Delicious! Also used dried thyme and had it with fresh cooked spinach and roasted red potatoes with the gravy drizzled over everything. Yummy!

  42. I really enjoy your recipes,but could you include nutrition value?

  43. Would it be ok to substitute ghee for the butter?

  44. Rated 5 out of 5

    Has this been tried with Almond or Coconut flour? Trying to stay low carb. All the remainging ingredients are perfect.