Servings
Font
Back
Skillet Mushroom Chicken Thighs
4.9 from 360 votes

Skillet Mushroom Chicken Thighs

These skillet mushroom chicken thighs are pan-seared boneless, skinless chicken thighs coated lightly in flour and cooked with cremini mushrooms, garlic, and shallots. A thyme-infused chicken stock sauce brings the ingredients together, creating a savory and slightly thickened sauce that complements the tender, golden chicken. Fresh parsley adds a final touch of brightness. This dish offers a rich, hearty texture with earthy mushroom flavors, ideal for serving immediately as a satisfying main course.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course

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

    Cup of Yum
  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  2. 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.
  3. 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.
  4. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  5. 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.
  6. Stir in parsley; season with salt and pepper, to taste. Return chicken to the skillet.
  7. Serve immediately.