Print

Skillet Mushroom Chicken Thighs Recipe That Tastes Restaurant-Worthy

Skillet Mushroom Chicken Thighs in creamy mushroom sauce
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Golden brown, super juicy chicken thighs smothered in a quick garlicky mushroom butter sauce. A fast, comforting skillet dinner packed with flavor.

Ingredients

Scale
  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 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

1. Season chicken with salt and pepper. Dredge chicken in 4 tablespoons of the flour until evenly coated.

2. Heat canola oil and butter in a large cast iron skillet over medium heat. Working in batches, add chicken in a single layer and cook until golden brown and cooked through, about 4–5 minutes per side. Remove and set aside. Reduce heat to medium-low.

3. Add garlic, shallot, and mushrooms to the skillet. Cook, stirring occasionally, until mushrooms are tender and browned, about 4 minutes. Season with salt and pepper.

4. Whisk in the remaining 1 1/2 tablespoons flour and cook until lightly browned, about 1 minute.

5. Gradually whisk in chicken stock and thyme. Bring to a boil, then reduce heat and simmer until the sauce is slightly thickened, about 3 minutes.

6. Stir in parsley and season with additional salt and pepper if needed. Return chicken to the skillet and spoon sauce over the top.

7. Serve immediately.

Notes

For extra richness, finish the sauce with an additional tablespoon of butter.

Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.

Leftovers keep well refrigerated for up to 3 days.

Nutrition

Find it online: https://paulakitchen.com/skillet-mushroom-chicken-thighs/