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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great recipe! Used it twice so far.
Question: it says serve immediately. However, if you plan to make it ahead for meal prep for the week ahead, what’s the best trick to still make it taste great?
This was absolutely delicious! I used boneless skinless thighs and 1 cup of Moscato wine in place of chicken broth,
Was wondering if this recipe would work with white meat chicken?
Would like your thoughts.
This is a fantastic dish. I used toothpicks to hold the shape of the thighs. I also added spinach to the veggies.
One precaution, I used portobello mushrooms, because that’s what I had on hand, and the sauce came out quite dark, but still great.
Served with mashed potatoes.
A good recipe that can be adapted with the addition of veggies (whatever you have on hand). A note to Stan, scrape out the gills on those portobellos and you won’t have the problem of the sauce discoloring.
This is our first time trying one of your entree recipes and we should’ve expected it would be just as amazing!! (we’ve tried your roasted vegetables recipe) My family cooks very traditional Chinese food but we wanted to try new things while we’re stuck at home. We used olive oil instead of canola oil and used dried herbs because that’s what we had on hand. We are not big users nor lovers of butter but it worked well with the dish. Absolutely delicious and I cannot wait to try more recipes!
Whenever I need a good recipe, I’m off to search your site!! I love this combination, I serve it with a side of mashed potatoes and green beans, yum!!
This recipe made delicious, tender chicken and a tasty sauce, my husband couldn’t get enough! Enough for 2 or 3 meals for two people. It was easy and didn’t take long after chicken was prepared. I sent this recipe to my sisters and friends. They loved it!!
Super delicious, my husband loved it! Added some fresh lemon juice at the end. Served it with thinly sliced roasted potatoes and sautéed green beans. Yum!
this was simple and delish i beefed Mine up a Little.I Used 16oz of mushrooms instead of 8 oz and 3lb chicken thighs boneless and 4 extra bulbs of garlic lots of butter im going to use a Little Beacon with Sharp Cheese blended this time happy eating.
My boyfriend and I made this tonight using chicken escalopes instead of chicken thighs, with a side of sweet potato mash. Seriously the best dinner we have had in months. Adding this to our repertoire!!!! Amazing!!!
Really good dinner.
Delicious. I, too, love mushrooms and they plus the sauce made for a very pleasing chicken dish.
Delicious! As always! I need to be better at seasoning every step as it truly does make a difference, but that’s a me thing. Thanks for the great recipe!
This is the best chicken, ever. Thanks for sharing!
I’t good, tasted like mushroom soup. I used a mix of mushrooms which were a nice variation. As a family diner it was perfect for everyone. It needed a squeeze of lemon to perk it up.
Could you do this in the instant pot after browning? Or maybe airfryer then instant pot?
Lovely recipe and so nice to find a healthier chicken mushroom dish WITHOUT a cream sauce! Mostly made as is using my summer garden garlic, thyme, parsley and leeks for shallots. And olive oil instead of canola. Thank you!
Any suggestions on how to adapt for bone-in thighs (with skin)? I made it, increased the cooking time, and it turned out DELICIOUS, but the sauce on the very bottom ended up burning (along with some chicken and mushrooms) because of the longer cook time. Luckily I was able to scoop up the chicken and sauce without disturbing the burned bottom, but wondering if there’s a way to ensure that the bone-in thighs are cooked through without sacrificing some sauce.
finish it in the oven! 375 for however long until the thighs are cooked.
I believe the recipe called for cooking the chicken first, set it aside, then cook the sauce separate afterward then add the cooked chicken back into the sauce-done:)
Most awesome dinner!! The whole family raved during the meal. Took your advice and added more mushrooms and then thru in the sweet peppers going bad in frig. SOOOOO GOOD!! thank you for sharing…
So good! My 3 year old asks for seconds. Definitely going to be in our families weekly rotation.
Such a fab dish! It’s easy and delicious! 5 stars from all members of our household 🙂