Lunch & Dinner

Crispy Chicken Thighs in a Garlic Mushroom Sauce

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Crispy chicken thighs are topped with a creamy garlic and mushroom sauce in this easy weeknight meal. 

Picture of cooked recipe; crispy chicken thighs in mushroom sauce.

I love cooking in my cast iron skillet! It has such an old-timey vibe, and I just can’t get enough of it’s dated charm. Can you tell that I’m an old-soul?

I’m always looking for a reason to cook with it — and these crispy, pan-seared chicken thighs were the perfect excuse!

For the Crispy Chicken Thighs:

Step 1: Pre-heat one to two tablespoons of oil in a cast iron skillet over medium to medium-high heat. Choose an oil with a high-smoke point like vegetable, canola, or peanut oil.

Step 2: While your pan is heating up, allow the chicken to come up to room temperature and pat it dry before cooking it. The reason? When you place cold meat in a hot pan, the meat will seize up which results in a drier, tougher piece of protein. You should pat the chicken dry with a paper towel to ensure a crispy crust! There’s a method to the madness, folks.

Step 3: Season the chicken thighs on both sides with plenty of salt, pepper, and paprika. I used boneless, skinless chicken thighs but you can use any chicken you want — bone in, boneless, skin-on, skinless, chicken thighs, chicken breasts. It’s all up to you. Go crazy.

Step 4: Now, you can finally add the chicken to that hot iron skillet! You’ll know you heated the pan correctly if the chicken sizzles on contact. The meat should then become “glued” or stuck to the bottom of the pan. IT’S OKAY. After you put the chicken in the pan, let it be! Leave it alone. Don’t touch it. Be strong and back away.

The meat will easily release from the pan after a few minutes once the chicken is completely seared. Do the same thing to the other side. The entire process will take about 10-15 minutes.

Set your crispy, pan-seared chicken thighs aside and let’s get started on the sauce! We will add the chicken into the sauce to finish cooking.

For the Garlic and Mushroom Sauce

Step 1: Add some sliced mushrooms and minced garlic + shallot to the pan, and sauté until golden brown. Season with salt and pepper. You can substitute shallot with some finely chopped onion, if you want.

Step 2: Next, deglaze the pan with chicken stock.

There will be lots of delicious brown and burnt bits of food stuck to the bottom of your iron skillet, and deglazing will release all of those caramelized drippings (or fond) from the bottom of the pan.

Note: Most people would deglaze the pan with white wine, but I’m not a fan of cooking with wine. Only cook with wine that you like to drink because cooking with it will intensify its flavor. I enjoy sweet, fruity wines and obviously that doesn’t pair well with the flavor profile of this dish.

Step 3: Add some butter to the sauce to give it a nice, glossy shine — and it’s finished! Add the chicken thighs back into the pan to finish cooking, about 10-15 minutes or until the chicken has reached an internal temperature of 165°.

I garnished the chicken thighs with a little bit of chopped parsley and served it right in the pan!

Crispy Chicken Thighs in Garlic Mushroom Sauce

Crispy Chicken Thighs in Garlic Mushroom Sauce

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Crispy chicken thighs are topped with a creamy garlic and mushroom sauce in this easy weeknight meal. 

Ingredients

  • 1-2 tablespoons of canola oil
  • 2 pounds of boneless, skinless chicken thighs
  • 2-3 cloves of garlic
  • 1 shallot (or 1/4 cup of chopped onion)
  • 6-8 Mushrooms, sliced
  • 1/2 cup of chicken stock
  • 2 tablespoons of butter
  • salt
  • pepper
  • paprika

Instructions

For the Chicken Thighs

  1. Pre-heat one to two tablespoons of oil in a cast iron skillet over medium to medium-high heat. 
  2. While your pan is heating up, allow the chicken to come up to room temperature and pat it dry before cooking it.  
  3. Season the chicken thighs on both sides with plenty of salt, pepper, and paprika.
  4. Sear the chicken on both sides until golden brown, about 5-7 minutes on each side. Set aside.

For the Garlic and Mushroom Sauce

  1. Add some sliced mushrooms and minced garlic + shallot to the pan, and sauté until golden brown. 
  2. Next, deglaze the pan with chicken stock. There will be lots of delicious brown and burnt bits of food stuck to the bottom of your iron skillet, and deglazing will release all of those caramelized drippings (or fond) from the bottom of the pan.
  3. Add the butter to the sauce to give it a nice, glossy shine — and it’s finished! Add the chicken thighs back into the pan to finish cooking, about 10-15 minutes or until the chicken has reached an internal temperature of 165°.
  4. I garnished the chicken thighs with a little bit of chopped parsley and served it right in the pan!


Notes

Most people would deglaze the pan with white wine, but I’m not a fan of cooking with wine. Only cook with wine that you like to drink because cooking with it will intensify its flavor. I enjoy sweet, fruity wines and obviously that doesn’t pair well with the flavor profile of this dish.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 195mgSodium: 428mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 38g
All nutrition information is for informational purposes, and should only be used as a general guideline. To obtain the most accurate representation of the nutritional information in any given recipe, the reader should calculate the nutritional information with the actual ingredients used in their recipe. The reader assumes full responsibility for any loss, adverse reactions, effects, consequences, damage, affliction or illness resulting in their reliance on the content of this site.

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