Skillet Mushroom Chicken Thighs
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Skillet Mushroom Chicken Thighs
Description
Skillet Mushroom Chicken Thighs feature boneless, skinless chicken thighs dredged in flour and browned in a cast iron skillet, which helps create a crisp exterior without the skin. Following the chicken, cremini mushrooms, garlic, and shallots are cooked until tender and develop a rich, savory base. Incorporating thyme and fresh parsley adds herbal notes that balance the dish. The chicken stock, whisked with reserved flour, forms a slightly thickened sauce that coats the ingredients and brings moisture and depth to the dish. Cooking is done on the stovetop for direct heat control and to build layers of flavor.
The result is tender, juicy chicken with a golden crust alongside earthy mushrooms in a fragrant sauce. The skillet method locks in flavor and simplicity, making this suitable for a comforting dinner plate.
Serve this recipe hot from the pan, optionally accompanied by rice, mashed potatoes, or crusty bread to soak up the sauce. It fits well as a standalone entree or part of a larger meal without overpowering sides.
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 5 ½ tablespoons all-purpose flour divided
- 1 tablespoon canola oil
- 1 tablespoon butter unsalted
- 3 cloves garlic minced
- 1 shallot diced, small
- 8 ounces cremini mushrooms sliced
- 1 cup chicken stock
- 2 teaspoons thyme chopped fresh leaves
- 2 tablespoons parsley chopped fresh 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.
User Reviews
Overall Rating
4.9
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