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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Please add a cook mode button for your recipes. If been flipped out of this several times will making it! Thanks so much!
I was looking for a recipe with chicken and mushrooms. I came across this recipe, and it sounded good, so I thought I’d give it a try. It was the right decision; it came out great. Delicious! And, it was quick and easy too. Definitely going into my favorites book.
Thank you, Chungah!
Excellent directions. Thank you. We didn’t have shallots and used dehydrated onion flakes and also added some rosemary. Will make again.
Can I do this with bone in?
Delicious and easy! I had chicken tenderloins on hand so used those and served over egg noodles with steamed broccoli. Will make again with thighs and I’ll double the sauce.
One of our faves! I make this recipe at least once a month and it’s so amazing every single time! Love your recipes!
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.
A big hit in my house, even with my kids that don’t love mushrooms! Simple and delicious! I followed the recipe exactly, except I had baby Bella mushrooms so I used those, and it was perfect! Served it with garlic & oil pasta and everyone loved it! A great weeknight meal. Thanks!!
How long does you cook chicken thighs that are bone-in with skin?
Easy, quick and delicious.
I made this last night and it was SUPER YUMMY! I used a mix of baby bella and shiitake mushrooms and the sauce turned out glossy and delish. Will be in our regular rotation for sure. My 17 year old doesn’t love mushrooms but gave him the chicken and some sauce without putting any mushrooms on his plate and he gobbled it up. The mushrooms give a savory rich flavor even if you don’t want to eat mushrooms. Served it over orzo with frozen peas. Easy peasy.
I tried this recipe last night and it was delicious! The cook time was perfect! They turned out so tender!!
Simple and delicious. Will definitely be making this again.
This recipe was great! The flavors were wonderful. I had only bone-in thighs and no fresh thyme or parsley. I used dried Herbes de Provence and added dried cilantro at the end. I had to cook the thighs a bit longer since they were bone-in. I served it with Basmati rice. This recipe is a keeper!
This is DELICIOUS! I paired it with French bread and a bag of Trader Joe’s frozen country potatoes and haricot verts and it was perfect. I followed the recipe exactly. Something that isn’t completely clear unless you watch the video is that you should remove the chicken from the pan before you make the sauce, then add it back in at the end. So quick and easy but tastes like it took a lot of effort.
Switched out for oyster mushrooms! Absolutely delicious!
Fabulous
Great recipe. Thanks, Chungah.
This was delicious! The flavor was superb. Even my picky husband love it. I made it with mashed potatoes and there were no leftovers! Thanks for sharing this gem of a recipe!
Your step 3 leaves out the direction to remove the chicken from the pan, so mine was all overcooked by the time I got to the end where it send to put it back in. Thanks.
We are sorry to hear you are disappointed but step 3 clearly indicates to set the chicken aside.
3. 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.