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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