Skillet Mushroom Chicken Thighs

Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!

Chicken thighs. Cremini mushrooms. Tons of garlic. All the butter. And fresh thyme. The five key ingredients to a dinner I had every day this entire week.

No, wait, I had pizza on Friday but I legit had this three days in a row, and it was so so good.

The chicken thighs were cooked perfectly – golden brown, juicy, melt-in-your mouth – which paired with the softened, tender cremini mushrooms swimming in the garlicky, buttery sauce infused with all the fresh thyme leaves.

I love the mushrooms so much – they soak up all the juicy bits! So sometimes I’ll even bring down the chicken thighs to one pound and increase the mushrooms to 16 ounces. Even ratios is totally a thing. And you can never have too many mushrooms.

Serve with:

• garlic parmesan roasted potatoes.
• crispy roasted herb potatoes.
• baked garlic herb potato wedges.

Skillet Mushroom Chicken Thighs

Yield: 4-6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!

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entree

Skillet Mushroom Chicken Thighs

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 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, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup chicken stock
• 2 teaspoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves

Directions:

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 medium skillet over medium heat.
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.
4. 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.
5. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
6. 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.
7. Serve immediately.

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