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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What do you think about this but using Morel mushroom instead
There’s no butter in the ingredient list, yet it’s mentioned in the recipe. Instructions aren’t clear whether you remove the browned chicken to make the sauce and then add the chicken back in? It’s not easy to whisk in broth with chicken in pan. Recipe could be a little clearer.
Good cooker, thanks for your comment! The butter is included in the ingredient list (between the canola oil and garlic) and the chicken is set aside in step 3.
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.
We hope that helps!
Awesome /
I used onions on hand instead of shallots. Added some hot red pepper, paprika and garlic powder then because it was Kentucky Derby day I added some bourbon
Simmered longer while watching the race. Perfect meal over jasmine rice!!!
Can this be frozen for later?
Very good and I had to improvise a few things because they were not in my cupboard. Looking forward to having all the right ingredients…..
DELICIOUS!!! Perfect with garlicky roasted potatoes and veggie fries. Yum, yum!!!
Absolutely delicious
DELICIOUS! Next time, I am going to double the sauce and enjoy it even more than tonight!
Thank you so much for this recipe! It’s a keeper!
It’s delicious!! My Family loves it!
This is SO delicious! I’ve made it several times and will be serving it for company tonight. Going to triple the recipe and serve with angel hair pasta and green beans. Thanks for this great (and easy) recipe!
For the special diet people, I made this with Arrowroot flour and thinly sliced regular onions. Plus… added RED WINE at the end when chicken was back in. Oooh it was good!!!
One of the better pan chicken recipes I’ve ever made, and I’ve made a lot! Simple, flavorful, quick. Thanks!
Wow, got lots of praise with this dish! Thanks
This chicken is BANGING.
I served it over sautéed cabbage with green beans. The rest of the family enjoyed it with mashed potatoes and green beans.
I love all your recipes. I am never disappointed. However, I always substitute the canola oil for avocado or olive oil (depending on the heat required by the recipe).
OMG I LOVE THIS RECIPE!!!! I was blown away with the flavor!!! Added extra garlic but other than that followed recipe exactly. This is a keeper for sure!!!!!
Going to make it today I’m very excited to make this, hope it comes out good.
This was super delicious. I used bone-in skin-on chicken thighs. I seared them upfront, made the sauce as described, put the chicken back in the pan, and put the whole thing in the oven for 10 min at 425. Delicious.
This was super good. I used bone-in skin-on chicken thighs. I seared them in the beginning, made the sauce as described, put the chicken back in, and put the whole pan in the oven for 10 min at 425. Delicious.
This is the second time i have made this and it was soooo good ,i will be making this dish very often in the future it will be a wonderful ,easy ,company dish ,thanks for the perfect recipe