Skillet Mushroom Chicken Thighs
by Chungah
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Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. So quick so good!
Featured Comment
I had just bought some chicken thighs on sale and was looking for a tasty recipe that didn’t require the oven. This one sounded “OK” but it turned out fantastic. The only change I made was using garlic granules along with salt and pepper in the flour dredge, since I didn’t have any fresh garlic on hand. I served it wish mashed potatoes and broccoli. One of the best meals I’ve made recently.
Why you’ll love this mushroom chicken recipe
- One pan dinner. Hello, weeknight superhero. This is a true one pan meal – that means less dishes, less cleanup. And all the flavors stay in one skillet.
- It’s all about the sauce. The chicken thighs are cooked perfectly here – golden brown, juicy, melt-in-your mouth – paired with the softened, tender cremini mushrooms swimming in the heavenly garlicky, buttery sauce infused with all the fresh thyme goodness.
- Date-night and company worthy. Dress it down for a busy weeknight meal, or dress it up for a romantic date night or weekend company, pairing with mashed potatoes and crusty bread.
- Flexible, forgiving recipe. Add more mushrooms, swap out for chicken breasts, or add in any of the lingering vegetables in the fridge just waiting to be used up for a convenient clean-out-the-fridge meal.
tips and tricks for success
- Use a variety of mushrooms. Using different mushrooms – cremini, baby bella, chanterelles, shiitake or oyster mushrooms – adds depth of flavor and texture to the chicken.
- Work in batches. An overcrowded pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken.
- Use good-quality stock. The better quality your stock, the better your sauce. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
What to serve with skillet mushroom chicken thighs
Tools For This Recipe
Large cast iron skillet
Skillet Mushroom Chicken Thighs: Frequently Asked Questions
Can I use chicken breasts?
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.
Do I have to use cremini mushrooms?
Not at all! You can use portobello, oyster, shiitake, and/or white button mushrooms.
Can I use dried herbs instead?
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.
How can I store leftovers?
Leftovers can be stored in an airtight container for 3-4 days, reheating in the oven at 350°F until warmed through.
Skillet Mushroom Chicken Thighs
Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. So quick so good!
Video
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.
Equipment
Did you make this recipe?
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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
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!