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.
Did you make this recipe?
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made this tonight ,while messy with the frying ,(i am not the neatest cook) it was such a wonderful tasting meal i will not hesitate to make it again ,thanks for the great recipe
My husband and I really enjoyed Skillet Mushroom Chicken Thighs. I served it with buttered egg noodles and a green salad. The dish came together quickly and was SO delicious. It’s an elegant looking dish and would easily impress guests. Thank you for sharing.
Made this for dinner tonight, exactly as written. It was very very good!! Husband loved it. I think next time I will make with chicken breasts instead of thighs. Just my preference. Chungah I would NEVER hesitate to make one of your recipes for company that I had not tried ahead. They are always excellent and reliable! Thank you, you are awesome!
We enjoyed this recipe a lot. I found that after sautéing the chicken, though (and I only had a pound and a quarter), there wasn’t enough butter/oil remaining in the pan to cook the shallots, garlic and onion, so I added a little more of both. Per other suggestions, I added sherry – I used 1/4 cup sherry and reduced the chicken broth to 3/4 cup to compensate. I didn’t have any fresh thyme so I used about 5/8ths teaspoon of dried thyme. Lastly, I added a splash of half and half just before serving. Very good but I reserve five stars for something out of this world. Will definitely make it again.
Melanie- reserving 5 stars only for recipes that are out of this world ( according to you) is kind of harsh on really good recipes- especially when shared for free by fellow food lovers. Kind of skews their true ratings no? I’d be interested to visit your blog one day to see what you think is 5 stars.
This recipe was absolutely 5 amazing stars!! Thank you!
This was surprisingly tasty. I added extra thyme and parsley to the dish and used seasoned salt instead if regular salt. My friends truly enjoyed it and want me to make it again soon! I served over mashed potatoes.
This was an easy delicious dinner! I made one change to the recipe and that was to add 1/3 cup to 1/2 cup of sherry after I browned the chicken thighs. I deglazed the pan, reduced the sherry totally down, then added the mushrooms, garlic and shallots and continued with the recipe. Served it on rice and it was delicious!
Soo damn delicious and easy, thank you.
I made this per the recipe except I did use a full pound of mushrooms and we were so happy with the results. A side of fresh Haricot Verts green beans and some oven toasted rolls slathered with butter made a great meal. I did pair it with a Washington Merlot from Donedei Winery (I’m all about food/wine pairings.) Will be making this again. Thanks for the recipe!
Absolutely love this recipe!
Love Chungah Rhee’s cookbooks!
Very easy steps to cooking delicious recipes!
Yep, it was delicious! I added about 1 1/2 cups broth instead of stock, served with rice. Boys & husband inhaled it and asked when can we have again!
Made this tonight. Umm umm delicious. Made oven roasted potatoes and broccoli for my side dishes.
I shall try it today, it looks so good and I am crazy about mushrooms so this should be a treat
This recipe is great! Easy and delicious. I actually hit the sauce with some cream, and it came out amazing!
I love this recipe looks so yummy thank you
Did your chicken really only take 4-5 minutes each side? Mine took at least 3 times longer just to get rid of the pink center. Am I missing something? It was very good but I’ll save this for a weekend rather than a weeknight next time because it just took too long to make.
I’ve learned when that happens to me, it was because my chicken wasn’t closer to room temp? 🙂
I love this recipe. I’ve made it a couple of times. Since I’m single, I’ve found that things work better when I prepare a full batch of sauce and only half a batch of chicken. The next day, I cook fresh chicken and warm up the sauce in the pan. Chicken is always much better fresh than reheated, but the sauce seems to taste even better the second day.
I actually have a question. after the chicken is cooked in the skillet, do I take it out and start making the sauce. or should the chicken stay while making the sauce? because the last step says return chicken to the skillet and that confused me a bit.
can’t wait to make this!
Hi Stephanie, the chicken is set aside (end of step 3), as in, put it in a bowl or on a plate.
Funny, I’m making this tonight. I’m guessing it’s my fifth time making it in the past year. It’s definitely a keeper.
Hope you enjoy it as much as we do!
Take care,
Abbie
This was so yummy and easy! I only had dried herbs so I used those in Place of the fresh and I did add a splash of cream at the end as well, otherwise I made the recipe exactly as written and it is very yummy! Hubby and I argued over who got the leftovers for lunch tomorrow. We will be having this again in the near future!
Super easy and delicious!
Going to try this. Looks and sounds delicious