Skillet Mushroom Chicken Thighs

Yield: 4 servings

Prep: 15

Cook: 15

Total: 30

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

4.9 stars (121 ratings)

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 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.

This Skillet Mushroom Chicken Thighs recipe is brought to you by DAMN DELICIOUS

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