Go Back
–+ servings
Skillet Mushroom Chicken Thighs

Skillet Mushroom Chicken Thighs for a Cozy Weeknight Delight

Skillet Mushroom Chicken Thighs is a quick and flavorful dish perfect for a cozy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Thighs Substitute with chicken breasts for a leaner option.
For the Coating
  • 1 teaspoon Kosher Salt Use freshly ground for the best taste.
  • 1 teaspoon Black Pepper Adjust amount to your liking.
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free option.
For Cooking
  • 2 tablespoons Canola Oil Olive oil can be used for extra flavor.
  • 2 tablespoons Unsalted Butter Use salted if that's what you have, adjusting salt as necessary.
For the Sauce
  • 3 cloves Garlic (minced) Fresh garlic creates a vibrant taste.
  • 1 medium Shallot (diced) Yellow onion can be a substitute.
  • 8 ounces Cremini Mushrooms (sliced) Consider using Portobello or shiitake.
  • 1 cup Chicken Stock Vegetable stock works for a meatless alternative.
  • 1 tablespoon Fresh Thyme Leaves Use 1 teaspoon of dried thyme if unavailable.
For Garnish
  • 1/4 cup Fresh Parsley Leaves (chopped) Can be omitted if not available.

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. Season the chicken thighs generously with kosher salt and black pepper. Dredge each thigh in all-purpose flour until evenly coated.
  2. Heat canola oil and butter in a skillet over medium heat. Sear the chicken thighs for 4-5 minutes on each side until golden brown and cooked through. Set aside.
  3. In the same skillet, add minced garlic, diced shallot, and sliced mushrooms. Cook for about 4 minutes until the mushrooms are tender. Season with salt and pepper.
  4. Sprinkle flour over the mushrooms, stir and cook for an additional minute. Gradually whisk in chicken stock and thyme, bringing to a boil. Lower heat and simmer for 3 minutes until sauce thickens.
  5. Stir in chopped parsley and return the chicken to the skillet, spooning sauce over them. Cook together for a couple of minutes until heated through.
  6. Plate the chicken and serve immediately, optionally with sides like garlic parmesan roasted potatoes or steamed asparagus.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Use fresh ingredients for the best flavor. A non-stick skillet is recommended to prevent sticking while searing the chicken.

Tried this recipe?

Let us know how it was!