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, diced
  • 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.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.