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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This was awesome!!!! My husband made it last night (Wednesday) and is making it again on Saturday. He served it over Jasmine rice – a perfect compliment to this fabulous dish. Made the house smell so yummy and outside too!!! Thanks so much for this amazing chicken dish. Couldn’t stop eating!!!! LOL
Omg. This recipe is AMAZING. I’m not a big fan of mushrooms, but I couldn’t get enough of em in this. Just do yourself a favor & make double the sauce. This is gong to become a regular in my rotation; loved it!
❤️❤️
Tiffany
Delicious. It was perfect on a bed of white rice with the wonderful sauce.
Ummmmm…this was FANTASTIC!!!!!
Wow super wow, makes me hungry.
Can I use olive oil instead of canola oil?
Did this with a tweak…. grilled the thighs (I really don’t like grease splatter), proceeded per recipe from there. Excellent! May have doubled the garlic but who is counting?
Why does your picture look like the chicken has skin on it? Are you sure this is boneless skinless?
Hi Dave! Yes, it is boneless and skinless. You can trust the recipe. 🙂
Thank-you, did not mean to cast doubt. This really looks great and I’m going to try it. I’ll let you guys know how it turns out.
Dave,
It’s the minced garlic that makes it look bumpy.
This chicken is delicious, the mushrooms and sauce to die for!
When you roll chicken in flour then cook in a skillet, it will appear like it’s the skin. I’m going to make this tomorrow after work, can’t wait because I know it will be “dam delicious”! Thanks again for all the work you do in providing us with easy to prepare delicious meals:)
Oh my gosh this was so flavorful!! Only change I made was my garlic was sticking to the pan so I deglazed with a little white wine. This is a keeper for sure, thank you so much!
Absolutely Delicious, as usual!
I never leave reviews, but oh my Lord! I love all things mushroom, so this was right up my alley; I felt like I was eating at a restaurant! I didn’t have fresh thyme, so I used dried & Baby Bellas & it was just fine. I wanted a salad but my Son asked for corn, (sweet white), & when the sauce & shrooms from the chicken touched it, it made a delicious kind of cream sauce. *drool* I combined some penne & ziti noodles from leftover boxes & they soaked up the sauce perfectly. The only thing missing was the white wine! My heart smiled when my 8 yr. old, (who doesn’t like shrooms) shouted from the kitchen, “Mooom, can I have 10,000 mushrooms? This is sooo good!” I doubled the recipe, so we have leftovers & I’ve been waiting for dinner all day today… literally. Thank you so much for this simple, delicious recipe. It will be a staple in our house forever, I’ll have to restrain myself from making it every week.
This was very tasty and easy to prep. I used dried The me instead of fresh and let the thyme sit in warmed chicken broth while chicken was cooking. Served with roasted herb potatoes and steamed broccoli.
I’d definitely recommend this and will also make it again.
Would also like nutritional info
I love easy chicken dinners and this one looks amazing! 🙂
Delicious! Also used dried thyme and had it with fresh cooked spinach and roasted red potatoes with the gravy drizzled over everything. Yummy!
I really enjoy your recipes,but could you include nutrition value?
Would it be ok to substitute ghee for the butter?
Has this been tried with Almond or Coconut flour? Trying to stay low carb. All the remainging ingredients are perfect.