SKILLET MUSHROOM CHICKEN THIGHS

SKILLET MUSHROOM CHICKEN THIGHS

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

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


No, wait, I had pizza on Friday but I legit had this three days during a row, and it had been 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 within the garlicky, buttery sauce infused with all the fresh thyme leaves.

I love the mushrooms such a lot – they take in all the juicy bits! So sometimes I’ll even bring down the chicken thighs to at least one pound and increase the mushrooms to 16 ounces. Even ratios is completely a thing. And you'll never have too many mushrooms.


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 vegetable oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1 small shallot, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup chicken broth
• 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 vegetable oil and butter during a medium skillet over medium heat.
• 3. Working in batches, add chicken to the skillet during a single layer and cook until golden brown and cooked through, reaching an indoor temperature of 165 degrees F, about 4-5 minutes per side; put 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 broth and thyme. bring back 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.