Skillet Mushroom Chicken Thighs

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

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.

Skillet Mushroom Chicken Thighs

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes 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

Instant Read Thermometer

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