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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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 🙂
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!