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Skillet Mushroom Chicken Thighs - Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. So quick so good!

Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. So quick so good!

Skillet Mushroom Chicken Thighs - 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.
K Harrikins
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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.
Skillet Mushroom Chicken Thighs - Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. So quick so good!

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

Skillet Mushroom Chicken Thighs

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. So quick so good!
4.9 stars (126 ratings)
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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

Cast Iron Skillet
Cast Iron Skillet
Instant Read Thermometer

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