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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So good! Followed the recipe exactly and then added a splash of heavy cream at the end. We ate it over egg noodles. Will definitely make again
Delicious!
I had to modify based on what kind of chicken I had. I used bone-in thighs with skin. I set the oven to 425, skipped the dredging, and placed them skin-side down in the melted oil/butter for about five minutes. Then once the sauce was ready, I put it in a casserole dish, placed the thighs on top (skin side up), and baked for about 30 minutes. Perfect!
Do you think I could do the same process (searing for a few minutes, making the sauce, and baking in the oven) with the chicken called for? I much prefer baking chicken then trying to cook it on the stove
Oh my heavens!!!! Soooo good. Substitute the butter for avocado butter because of my sons dairy allergy. My mom ate seconds! I did do it with a watercress salad on the side and it was DELICIOUS!!!!
Thank you for another yummy for another repeater night
I made this for dinner guests and everyone went back for seconds. This recipe will stay on our rotation for years to come.
Very good and easy to make. Even my pickest Eatter loved it.
Easy and tasty – I made this tonight and didn’t change a thing. Very yummy. I’ll be making this again.
Trying this tonight
It was very delicious – this website is always so reliable for great dinners!
This came out SO GOOD! I made the recipe exactly as written, and it was fantastic. I served it with mashed potatoes and steamed broccoli. The only thing I would omit is the dredging process, as I personally didn’t feel it was necessary. Next time I will only use the 1.5T of flour to make the sauce.
Who am I kidding? Next time, I will double the sauce and probably the mushrooms too!
Just made this to go over homemade cauliflower rice and it was soooo good. Comfort food reminds me of a fall day or my grandma cooking Ann all day sauce. Family hit love the one pan and easy prep. I more garlic carrots and celery to the mushrooms and followed directions to the tee. Very concise, chicken cooked perfectly, sauce thickens well. I will definitely make again maybe over a sweet potAtoe purée
Made this tonight and it was delicious! My chicken thighs were not boneless, so I cooked them a bit longer. And I substituted vegan butter with olive oil. Very easy and so good!
This recipe is absolutely DELICIOUS. My husband is super picky and even he loved it.
I love your recipes. I had the book until I moved. The people who packed my condo were friends and I told them to take what they wanted. Apparently they wanted your delicious recipes. So, I no longer have your book. I will purchase it though.
Just made this for dinner was delicious I made it with rice!
Excellent recipe!. I don’t appreciate when reviewers comment about changing the recipe, but I couldn’t resist adding about a half cup of red wine that I was enjoying as I was cooking this, and it really sung!! It was truly a hit. Thanks! It’s now in the rotation either way.
This recipe is so tasty that I’ve added it to my personal recipe box and have already made it 3 times. I add a touch of cream and pat of butter at the end. I serve it with egg noodles. So yummy!
Made this for supper. OMG Melt in the mouth chicken.
I add Sriracha powder. Hubby loved it
Served over noodles with potatoes and onions .
Very good Will make again.
Thank you for the recipe
Damn, it was delicious. There is nothing else to say. Actually there is, this is going in my personal cookbook.
It’s amazing. You recipes are fun and easy to make and they taste amazing! Thank you very much!!
Sooo good. Added more garlic, finished in the oven. Pan sauce is divine!
I made this tonight and it is sooo yummy! I added an extra clove of garlic and subbed with olive oil and followed the rest of the recipe the same. My teenage son devoured it! A new fav in our home. Thank you!