Skillet Mushroom Chicken Thighs
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Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. So quick 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.
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.
Tools For This Recipe
Large cast iron skillet
Skillet Mushroom Chicken Thighs: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Not at all! You can use portobello, oyster, shiitake, and/or white button mushrooms.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
My favorite sides to pair this with are these garlic parmesan roasted potatoes, crispy roasted herb potatoes or these baked garlic herb potato wedges.
Skillet Mushroom Chicken Thighs
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ 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
Instructions
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
- Heat canola oil and butter in a large cast iron skillet over medium heat. 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.
- 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.
- Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
- 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.
- Serve immediately.
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I made this last night and it was SUPER YUMMY! I used a mix of baby bella and shiitake mushrooms and the sauce turned out glossy and delish. Will be in our regular rotation for sure. My 17 year old doesn’t love mushrooms but gave him the chicken and some sauce without putting any mushrooms on his plate and he gobbled it up. The mushrooms give a savory rich flavor even if you don’t want to eat mushrooms. Served it over orzo with frozen peas. Easy peasy.
I tried this recipe last night and it was delicious! The cook time was perfect! They turned out so tender!!
Simple and delicious. Will definitely be making this again.
This recipe was great! The flavors were wonderful. I had only bone-in thighs and no fresh thyme or parsley. I used dried Herbes de Provence and added dried cilantro at the end. I had to cook the thighs a bit longer since they were bone-in. I served it with Basmati rice. This recipe is a keeper!
This is DELICIOUS! I paired it with French bread and a bag of Trader Joe’s frozen country potatoes and haricot verts and it was perfect. I followed the recipe exactly. Something that isn’t completely clear unless you watch the video is that you should remove the chicken from the pan before you make the sauce, then add it back in at the end. So quick and easy but tastes like it took a lot of effort.
Switched out for oyster mushrooms! Absolutely delicious!
Fabulous
Great recipe. Thanks, Chungah.
This was delicious! The flavor was superb. Even my picky husband love it. I made it with mashed potatoes and there were no leftovers! Thanks for sharing this gem of a recipe!
Your step 3 leaves out the direction to remove the chicken from the pan, so mine was all overcooked by the time I got to the end where it send to put it back in. Thanks.
We are sorry to hear you are disappointed but step 3 clearly indicates to set the chicken aside.
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.
I enjoyed this delicious creation with a hearty taste profile highlighted by not-so-subtle garlic and shallot. A substitution of a little ground tarragon instead of fresh added an unexpected pop of flavor. Slightly crisped chicken was a pleasant counterpoint to the creaminess of the rich mushroom gravy. Wild rice and a juicy, hazy IPA were good pairings.
You had me at juicy IPA!
I made this tonight and my husband loved it! Thank you for a great recipe. Joy
This is a delicious weeknight meal! Serve with roasted butternut squash and crusty sourdough bread! This website has the BEST recipes!
very good recipe! We try chicken thighs, but seem to like breast better, so next time I will use breast, but they still came out really good. The gravy was D -lish!! I served it with mashed potatoes and green beans
This was delicious! I did not have shallots, so I chopped a bit of onion and also I added about 1/3 cup of white wine. Thank you Chunga! Your recipes never disappoint! I like the French chicken too in the Dutch Oven.
Awesome! Will make again..
Overall very good! Took much longer than 4 min per side for my chicken to cook – even the smaller thighs. I also forgot to add the thyme and parsley until after we’d had dinner (but we have leftovers – so still went back and added them in). I tasted the gravy, and it was even better with the herbs. I used a little more flour and extra broth to make a larger volume of sauce. I liked it and will make it again.
do you have a place where I can find the nutritional information on your recipes! They are fantastic. I made the French chicken last night for company. It was a huge hit.
This was so good. My 12 year old is still talking about it this morning! Next time I will try to make more sauce to serve over the pasta.
I was wondering if you had any nutritional info on it. I couldn’t find it. Thanks!
Yummy! Just took a good bit longer than 4 min on each side to get thighs done but they can stand a lot more cooking than breasts. Sauce was perfect.