Skillet Mushroom Chicken Thighs
Golden brown, super juicy, tender chicken smothered in a garlicky, mushroom butter sauce! 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.
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
DO I HAVE TO USE CREMINI MUSHROOMS?
Not at all! You can use portobello, oyster, shiitake, and/or white button mushrooms. 2.
WHAT CAN I SERVE THIS WITH?
My favorite sides to pair this with are these garlic parmesan roasted potatoes, crispy roasted herb potatoes or these baked garlic herb potato wedges.
Skillet Mushroom Chicken Thighs
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ 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
- 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 medium 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.
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Awesome /
I used onions on hand instead of shallots. Added some hot red pepper, paprika and garlic powder then because it was Kentucky Derby day I added some bourbon
Simmered longer while watching the race. Perfect meal over jasmine rice!!!
Can this be frozen for later?
Very good and I had to improvise a few things because they were not in my cupboard. Looking forward to having all the right ingredients…..
DELICIOUS!!! Perfect with garlicky roasted potatoes and veggie fries. Yum, yum!!!
Absolutely delicious
DELICIOUS! Next time, I am going to double the sauce and enjoy it even more than tonight!
Thank you so much for this recipe! It’s a keeper!
It’s delicious!! My Family loves it!
This is SO delicious! I’ve made it several times and will be serving it for company tonight. Going to triple the recipe and serve with angel hair pasta and green beans. Thanks for this great (and easy) recipe!
For the special diet people, I made this with Arrowroot flour and thinly sliced regular onions. Plus… added RED WINE at the end when chicken was back in. Oooh it was good!!!
One of the better pan chicken recipes I’ve ever made, and I’ve made a lot! Simple, flavorful, quick. Thanks!
Wow, got lots of praise with this dish! Thanks
This chicken is BANGING.
I served it over sautéed cabbage with green beans. The rest of the family enjoyed it with mashed potatoes and green beans.
I love all your recipes. I am never disappointed. However, I always substitute the canola oil for avocado or olive oil (depending on the heat required by the recipe).
OMG I LOVE THIS RECIPE!!!! I was blown away with the flavor!!! Added extra garlic but other than that followed recipe exactly. This is a keeper for sure!!!!!
Going to make it today I’m very excited to make this, hope it comes out good.
This was super delicious. I used bone-in skin-on chicken thighs. I seared them upfront, made the sauce as described, put the chicken back in the pan, and put the whole thing in the oven for 10 min at 425. Delicious.
This was super good. I used bone-in skin-on chicken thighs. I seared them in the beginning, made the sauce as described, put the chicken back in, and put the whole pan in the oven for 10 min at 425. Delicious.
This is the second time i have made this and it was soooo good ,i will be making this dish very often in the future it will be a wonderful ,easy ,company dish ,thanks for the perfect recipe
made this tonight ,while messy with the frying ,(i am not the neatest cook) it was such a wonderful tasting meal i will not hesitate to make it again ,thanks for the great recipe
My husband and I really enjoyed Skillet Mushroom Chicken Thighs. I served it with buttered egg noodles and a green salad. The dish came together quickly and was SO delicious. It’s an elegant looking dish and would easily impress guests. Thank you for sharing.
Made this for dinner tonight, exactly as written. It was very very good!! Husband loved it. I think next time I will make with chicken breasts instead of thighs. Just my preference. Chungah I would NEVER hesitate to make one of your recipes for company that I had not tried ahead. They are always excellent and reliable! Thank you, you are awesome!
We enjoyed this recipe a lot. I found that after sautéing the chicken, though (and I only had a pound and a quarter), there wasn’t enough butter/oil remaining in the pan to cook the shallots, garlic and onion, so I added a little more of both. Per other suggestions, I added sherry – I used 1/4 cup sherry and reduced the chicken broth to 3/4 cup to compensate. I didn’t have any fresh thyme so I used about 5/8ths teaspoon of dried thyme. Lastly, I added a splash of half and half just before serving. Very good but I reserve five stars for something out of this world. Will definitely make it again.
This was surprisingly tasty. I added extra thyme and parsley to the dish and used seasoned salt instead if regular salt. My friends truly enjoyed it and want me to make it again soon! I served over mashed potatoes.
This was an easy delicious dinner! I made one change to the recipe and that was to add 1/3 cup to 1/2 cup of sherry after I browned the chicken thighs. I deglazed the pan, reduced the sherry totally down, then added the mushrooms, garlic and shallots and continued with the recipe. Served it on rice and it was delicious!
Soo damn delicious and easy, thank you.
I made this per the recipe except I did use a full pound of mushrooms and we were so happy with the results. A side of fresh Haricot Verts green beans and some oven toasted rolls slathered with butter made a great meal. I did pair it with a Washington Merlot from Donedei Winery (I’m all about food/wine pairings.) Will be making this again. Thanks for the recipe!
Absolutely love this recipe!
Love Chungah Rhee’s cookbooks!
Very easy steps to cooking delicious recipes!
Yep, it was delicious! I added about 1 1/2 cups broth instead of stock, served with rice. Boys & husband inhaled it and asked when can we have again!
Made this tonight. Umm umm delicious. Made oven roasted potatoes and broccoli for my side dishes.
I shall try it today, it looks so good and I am crazy about mushrooms so this should be a treat
This recipe is great! Easy and delicious. I actually hit the sauce with some cream, and it came out amazing!
I love this recipe looks so yummy thank you
Did your chicken really only take 4-5 minutes each side? Mine took at least 3 times longer just to get rid of the pink center. Am I missing something? It was very good but I’ll save this for a weekend rather than a weeknight next time because it just took too long to make.
I’ve learned when that happens to me, it was because my chicken wasn’t closer to room temp? 🙂
I love this recipe. I’ve made it a couple of times. Since I’m single, I’ve found that things work better when I prepare a full batch of sauce and only half a batch of chicken. The next day, I cook fresh chicken and warm up the sauce in the pan. Chicken is always much better fresh than reheated, but the sauce seems to taste even better the second day.
I actually have a question. after the chicken is cooked in the skillet, do I take it out and start making the sauce. or should the chicken stay while making the sauce? because the last step says return chicken to the skillet and that confused me a bit.
can’t wait to make this!
Hi Stephanie, the chicken is set aside (end of step 3), as in, put it in a bowl or on a plate.
Funny, I’m making this tonight. I’m guessing it’s my fifth time making it in the past year. It’s definitely a keeper.
Hope you enjoy it as much as we do!
Take care,
Abbie
This was so yummy and easy! I only had dried herbs so I used those in Place of the fresh and I did add a splash of cream at the end as well, otherwise I made the recipe exactly as written and it is very yummy! Hubby and I argued over who got the leftovers for lunch tomorrow. We will be having this again in the near future!
Super easy and delicious!
Going to try this. Looks and sounds delicious
So good! Followed the recipe exactly and then added a splash of heavy cream at the end. We ate it over egg noodles. Will definitely make again
Delicious!
I had to modify based on what kind of chicken I had. I used bone-in thighs with skin. I set the oven to 425, skipped the dredging, and placed them skin-side down in the melted oil/butter for about five minutes. Then once the sauce was ready, I put it in a casserole dish, placed the thighs on top (skin side up), and baked for about 30 minutes. Perfect!
Do you think I could do the same process (searing for a few minutes, making the sauce, and baking in the oven) with the chicken called for? I much prefer baking chicken then trying to cook it on the stove
Oh my heavens!!!! Soooo good. Substitute the butter for avocado butter because of my sons dairy allergy. My mom ate seconds! I did do it with a watercress salad on the side and it was DELICIOUS!!!!
Thank you for another yummy for another repeater night
I made this for dinner guests and everyone went back for seconds. This recipe will stay on our rotation for years to come.
Very good and easy to make. Even my pickest Eatter loved it.
Easy and tasty – I made this tonight and didn’t change a thing. Very yummy. I’ll be making this again.
Trying this tonight
It was very delicious – this website is always so reliable for great dinners!
This came out SO GOOD! I made the recipe exactly as written, and it was fantastic. I served it with mashed potatoes and steamed broccoli. The only thing I would omit is the dredging process, as I personally didn’t feel it was necessary. Next time I will only use the 1.5T of flour to make the sauce.
Who am I kidding? Next time, I will double the sauce and probably the mushrooms too!
Just made this to go over homemade cauliflower rice and it was soooo good. Comfort food reminds me of a fall day or my grandma cooking Ann all day sauce. Family hit love the one pan and easy prep. I more garlic carrots and celery to the mushrooms and followed directions to the tee. Very concise, chicken cooked perfectly, sauce thickens well. I will definitely make again maybe over a sweet potAtoe purée
Made this tonight and it was delicious! My chicken thighs were not boneless, so I cooked them a bit longer. And I substituted vegan butter with olive oil. Very easy and so good!
This recipe is absolutely DELICIOUS. My husband is super picky and even he loved it.
I love your recipes. I had the book until I moved. The people who packed my condo were friends and I told them to take what they wanted. Apparently they wanted your delicious recipes. So, I no longer have your book. I will purchase it though.
Just made this for dinner was delicious I made it with rice!
Excellent recipe!. I don’t appreciate when reviewers comment about changing the recipe, but I couldn’t resist adding about a half cup of red wine that I was enjoying as I was cooking this, and it really sung!! It was truly a hit. Thanks! It’s now in the rotation either way.
This recipe is so tasty that I’ve added it to my personal recipe box and have already made it 3 times. I add a touch of cream and pat of butter at the end. I serve it with egg noodles. So yummy!
Made this for supper. OMG Melt in the mouth chicken.
I add Sriracha powder. Hubby loved it
Served over noodles with potatoes and onions .
Very good Will make again.
Thank you for the recipe
Damn, it was delicious. There is nothing else to say. Actually there is, this is going in my personal cookbook.
It’s amazing. You recipes are fun and easy to make and they taste amazing! Thank you very much!!
Sooo good. Added more garlic, finished in the oven. Pan sauce is divine!
I made this tonight and it is sooo yummy! I added an extra clove of garlic and subbed with olive oil and followed the rest of the recipe the same. My teenage son devoured it! A new fav in our home. Thank you!
great recipe! Used it twice so far.
Question: it says serve immediately. However, if you plan to make it ahead for meal prep for the week ahead, what’s the best trick to still make it taste great?
This was absolutely delicious! I used boneless skinless thighs and 1 cup of Moscato wine in place of chicken broth,
Was wondering if this recipe would work with white meat chicken?
Would like your thoughts.
This is a fantastic dish. I used toothpicks to hold the shape of the thighs. I also added spinach to the veggies.
One precaution, I used portobello mushrooms, because that’s what I had on hand, and the sauce came out quite dark, but still great.
Served with mashed potatoes.
A good recipe that can be adapted with the addition of veggies (whatever you have on hand). A note to Stan, scrape out the gills on those portobellos and you won’t have the problem of the sauce discoloring.
This is our first time trying one of your entree recipes and we should’ve expected it would be just as amazing!! (we’ve tried your roasted vegetables recipe) My family cooks very traditional Chinese food but we wanted to try new things while we’re stuck at home. We used olive oil instead of canola oil and used dried herbs because that’s what we had on hand. We are not big users nor lovers of butter but it worked well with the dish. Absolutely delicious and I cannot wait to try more recipes!
Whenever I need a good recipe, I’m off to search your site!! I love this combination, I serve it with a side of mashed potatoes and green beans, yum!!
This recipe made delicious, tender chicken and a tasty sauce, my husband couldn’t get enough! Enough for 2 or 3 meals for two people. It was easy and didn’t take long after chicken was prepared. I sent this recipe to my sisters and friends. They loved it!!
Super delicious, my husband loved it! Added some fresh lemon juice at the end. Served it with thinly sliced roasted potatoes and sautéed green beans. Yum!
this was simple and delish i beefed Mine up a Little.I Used 16oz of mushrooms instead of 8 oz and 3lb chicken thighs boneless and 4 extra bulbs of garlic lots of butter im going to use a Little Beacon with Sharp Cheese blended this time happy eating.
My boyfriend and I made this tonight using chicken escalopes instead of chicken thighs, with a side of sweet potato mash. Seriously the best dinner we have had in months. Adding this to our repertoire!!!! Amazing!!!
Really good dinner.
Delicious. I, too, love mushrooms and they plus the sauce made for a very pleasing chicken dish.
Delicious! As always! I need to be better at seasoning every step as it truly does make a difference, but that’s a me thing. Thanks for the great recipe!
This is the best chicken, ever. Thanks for sharing!
I’t good, tasted like mushroom soup. I used a mix of mushrooms which were a nice variation. As a family diner it was perfect for everyone. It needed a squeeze of lemon to perk it up.
Could you do this in the instant pot after browning? Or maybe airfryer then instant pot?
Lovely recipe and so nice to find a healthier chicken mushroom dish WITHOUT a cream sauce! Mostly made as is using my summer garden garlic, thyme, parsley and leeks for shallots. And olive oil instead of canola. Thank you!
Any suggestions on how to adapt for bone-in thighs (with skin)? I made it, increased the cooking time, and it turned out DELICIOUS, but the sauce on the very bottom ended up burning (along with some chicken and mushrooms) because of the longer cook time. Luckily I was able to scoop up the chicken and sauce without disturbing the burned bottom, but wondering if there’s a way to ensure that the bone-in thighs are cooked through without sacrificing some sauce.
finish it in the oven! 375 for however long until the thighs are cooked.
I believe the recipe called for cooking the chicken first, set it aside, then cook the sauce separate afterward then add the cooked chicken back into the sauce-done:)
Most awesome dinner!! The whole family raved during the meal. Took your advice and added more mushrooms and then thru in the sweet peppers going bad in frig. SOOOOO GOOD!! thank you for sharing…
So good! My 3 year old asks for seconds. Definitely going to be in our families weekly rotation.
Such a fab dish! It’s easy and delicious! 5 stars from all members of our household 🙂
So delicious I could lick the plate clean!
Holy cow! This was amazing. I stumbled on this recipe while looking for “recipes with chicken thighs and mushrooms”. I didn’t have shallots so I used a little white onion, other than that, I followed exactly. Served with garlic Hasselbeck potatoes. Totally a winner with my whole family- 8 and 4 year old included.
Excellent. Juicy and flavorful.
So darn good! what can i say? there were no substutes… my family said it was Delicious and Out of this world, and wanted to take a picture of it, but we we were doing face time with a friend! that we hand not spoken to for a long time!!!!!
So all and all, 10 stars if i could give it!!!
I think I put too much salt (just put the salt/pepper on one side, not both sides of the chicken), otherwise this was tasty. I served it with some zucchini tonight.
This was wonderful. Added a splash of sherry to the mushroom sauce to give a little more depth. Would probably also be great seasoned with tarragon or rosemary
This looks awesome! I love your other chicken thigh recipe – sheet pan rosemary one and am making it again at this moment. But I was wondering if this recipe with the mushrooms – if you can use regular chicken thighs with skin and bone in?
So I made the skillet mushroom chicken thighs today with the baked garlic herb potatoes wedges. WOW, they were both great. Or should I say, Damn Delicious, and Damn easy to make!!!!!!!
Jeff
ST. Thomas, Virgin Islands
I’ve made this recipe twice in two weeks and it’s been delicious each time! Can’t wait to entry your other recipes! Thank you!
Insta-thermal pen is so important. Very happy.
Completed the recipe as is and it turned out amazing! Had it with asparagus. Thanks!
I made this recipe tonight and it came out so good! I didn’t have any parsley and I only had dried thyme but it still came out delicious. I used gluten free rice crumbs instead of flour. The chicken was so moist and the flavor was “damn delicious!” Thank you for sharing!
Made this tonight and it was amazing! Had kale and baked potatoes as sides. Easy to follow recipe and very yummy!
Taste was superb but the cooking temperature and length of time to cook chicken wasn’t enough.
Usually it takes 45 minutes to bake chicken in the oven
Did you use bone-in thighs, or leg quarters? For boneless/skinless thighs, 45 minutes would be way too long.
I just made this dish for dinner, and in addition to saying how good dinner smelled, my husband said, “This is absolutely delicious!” so thank you so much for posting it!
Soooo delicious! My 8 and 5 year old ate it all up!! Will definitely make again.
I am planning on bringing my friend, who just had a baby, a meal in a few days. Wanted to try a new recipe and gave this a trail run just now. Man, this dish so sooooooo good! I have made quite a few of Chungah’s recipes and all of them have been hits. I have never liked chicken thighs until I came across Damn Delicious. Thanks for always delivering good recipes!
Yum! This was really good last night. Served with jasmine rice and steamed green beans. It was also great heated up for lunch today. We may try it w/roasted potatoes next time, but I really liked how the rice soaked up the sauce.
This recipe looks fantastic. I will have to make it soon, and I also enjoy any recipe with mushrooms. Can you make it with a Crockpot instead of a pan?
This was fabulous. Made with breast meat cut into cubes. Mushrooms and thyme are a super combo. I don’t think I’ve ever heard my husband remark so many times how “damn good” this meal was! Served with cauliflower rice sautéed with garlic. It was damn delicious!!
I made this last night for dinner and it was DELICIOUS! Plus, it gave me a new method to fry chicken (it was delicious without the gravy). First time I’ve made gravy (okay, butter sauce) successfully. YUM! YUM! Thank you!
This was awesome!!!! My husband made it last night (Wednesday) and is making it again on Saturday. He served it over Jasmine rice – a perfect compliment to this fabulous dish. Made the house smell so yummy and outside too!!! Thanks so much for this amazing chicken dish. Couldn’t stop eating!!!! LOL
Omg. This recipe is AMAZING. I’m not a big fan of mushrooms, but I couldn’t get enough of em in this. Just do yourself a favor & make double the sauce. This is gong to become a regular in my rotation; loved it!
❤️❤️
Tiffany
Delicious. It was perfect on a bed of white rice with the wonderful sauce.
Ummmmm…this was FANTASTIC!!!!!
Wow super wow, makes me hungry.
Can I use olive oil instead of canola oil?
Did this with a tweak…. grilled the thighs (I really don’t like grease splatter), proceeded per recipe from there. Excellent! May have doubled the garlic but who is counting?
Why does your picture look like the chicken has skin on it? Are you sure this is boneless skinless?
Hi Dave! Yes, it is boneless and skinless. You can trust the recipe. 🙂
Thank-you, did not mean to cast doubt. This really looks great and I’m going to try it. I’ll let you guys know how it turns out.
Dave,
It’s the minced garlic that makes it look bumpy.
This chicken is delicious, the mushrooms and sauce to die for!
When you roll chicken in flour then cook in a skillet, it will appear like it’s the skin. I’m going to make this tomorrow after work, can’t wait because I know it will be “dam delicious”! Thanks again for all the work you do in providing us with easy to prepare delicious meals:)
Oh my gosh this was so flavorful!! Only change I made was my garlic was sticking to the pan so I deglazed with a little white wine. This is a keeper for sure, thank you so much!
Absolutely Delicious, as usual!
I never leave reviews, but oh my Lord! I love all things mushroom, so this was right up my alley; I felt like I was eating at a restaurant! I didn’t have fresh thyme, so I used dried & Baby Bellas & it was just fine. I wanted a salad but my Son asked for corn, (sweet white), & when the sauce & shrooms from the chicken touched it, it made a delicious kind of cream sauce. *drool* I combined some penne & ziti noodles from leftover boxes & they soaked up the sauce perfectly. The only thing missing was the white wine! My heart smiled when my 8 yr. old, (who doesn’t like shrooms) shouted from the kitchen, “Mooom, can I have 10,000 mushrooms? This is sooo good!” I doubled the recipe, so we have leftovers & I’ve been waiting for dinner all day today… literally. Thank you so much for this simple, delicious recipe. It will be a staple in our house forever, I’ll have to restrain myself from making it every week.
This was very tasty and easy to prep. I used dried The me instead of fresh and let the thyme sit in warmed chicken broth while chicken was cooking. Served with roasted herb potatoes and steamed broccoli.
I’d definitely recommend this and will also make it again.
Would also like nutritional info
I love easy chicken dinners and this one looks amazing! 🙂
Delicious! Also used dried thyme and had it with fresh cooked spinach and roasted red potatoes with the gravy drizzled over everything. Yummy!
I really enjoy your recipes,but could you include nutrition value?
Would it be ok to substitute ghee for the butter?
Has this been tried with Almond or Coconut flour? Trying to stay low carb. All the remainging ingredients are perfect.