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 delicious I could lick the plate clean!
Holy cow! This was amazing. I stumbled on this recipe while looking for “recipes with chicken thighs and mushrooms”. I didn’t have shallots so I used a little white onion, other than that, I followed exactly. Served with garlic Hasselbeck potatoes. Totally a winner with my whole family- 8 and 4 year old included.
Excellent. Juicy and flavorful.
So darn good! what can i say? there were no substutes… my family said it was Delicious and Out of this world, and wanted to take a picture of it, but we we were doing face time with a friend! that we hand not spoken to for a long time!!!!!
So all and all, 10 stars if i could give it!!!
I think I put too much salt (just put the salt/pepper on one side, not both sides of the chicken), otherwise this was tasty. I served it with some zucchini tonight.
This was wonderful. Added a splash of sherry to the mushroom sauce to give a little more depth. Would probably also be great seasoned with tarragon or rosemary
This looks awesome! I love your other chicken thigh recipe – sheet pan rosemary one and am making it again at this moment. But I was wondering if this recipe with the mushrooms – if you can use regular chicken thighs with skin and bone in?
So I made the skillet mushroom chicken thighs today with the baked garlic herb potatoes wedges. WOW, they were both great. Or should I say, Damn Delicious, and Damn easy to make!!!!!!!
Jeff
ST. Thomas, Virgin Islands
I’ve made this recipe twice in two weeks and it’s been delicious each time! Can’t wait to entry your other recipes! Thank you!
Insta-thermal pen is so important. Very happy.
Completed the recipe as is and it turned out amazing! Had it with asparagus. Thanks!
I made this recipe tonight and it came out so good! I didn’t have any parsley and I only had dried thyme but it still came out delicious. I used gluten free rice crumbs instead of flour. The chicken was so moist and the flavor was “damn delicious!” Thank you for sharing!
Made this tonight and it was amazing! Had kale and baked potatoes as sides. Easy to follow recipe and very yummy!
Taste was superb but the cooking temperature and length of time to cook chicken wasn’t enough.
Usually it takes 45 minutes to bake chicken in the oven
Did you use bone-in thighs, or leg quarters? For boneless/skinless thighs, 45 minutes would be way too long.
I just made this dish for dinner, and in addition to saying how good dinner smelled, my husband said, “This is absolutely delicious!” so thank you so much for posting it!
Soooo delicious! My 8 and 5 year old ate it all up!! Will definitely make again.
I am planning on bringing my friend, who just had a baby, a meal in a few days. Wanted to try a new recipe and gave this a trail run just now. Man, this dish so sooooooo good! I have made quite a few of Chungah’s recipes and all of them have been hits. I have never liked chicken thighs until I came across Damn Delicious. Thanks for always delivering good recipes!
Yum! This was really good last night. Served with jasmine rice and steamed green beans. It was also great heated up for lunch today. We may try it w/roasted potatoes next time, but I really liked how the rice soaked up the sauce.
This recipe looks fantastic. I will have to make it soon, and I also enjoy any recipe with mushrooms. Can you make it with a Crockpot instead of a pan?
This was fabulous. Made with breast meat cut into cubes. Mushrooms and thyme are a super combo. I don’t think I’ve ever heard my husband remark so many times how “damn good” this meal was! Served with cauliflower rice sautéed with garlic. It was damn delicious!!
I made this last night for dinner and it was DELICIOUS! Plus, it gave me a new method to fry chicken (it was delicious without the gravy). First time I’ve made gravy (okay, butter sauce) successfully. YUM! YUM! Thank you!