Chicken Mushroom Skillet Recipe

Name: Chicken Mushroom Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs large, bone-in, skin on; 1/4 cup onion; 2 cloves chopped garlic; 3 cups mushrooms I used shitake and white I chopped mine into about 1/2 pieces; 1/8 teaspoon thyme; 2 tablespoons butter; 2 tablespoons flour; 3 cups milk; 1 tablespoon paprika; 1/2 tablespoon pepper; 1/4 cup Italian parsley roughly chopped; olive oil

Servings: persons

4 chicken thighs large, bone-in, skin on
1/4 cup onion
2 cloves chopped garlic
3 cups mushrooms I used shitake and white I chopped mine into about 1/2 pieces
1/8 teaspoon thyme
2 tablespoons butter
2 tablespoons flour
3 cups milk
1 tablespoon paprika
1/2 tablespoon pepper
1/4 cup Italian parsley roughly chopped
olive oil

1
Pre-heat oven to 300u00b0
2
Heat a nonstick skillet with just enough olive oil to cover the bottom. Salt and pepper the chicken thighs and place them in the hot skillet skin side down. Cover and cook over medium heat about 25 minutes (until approximately 165u00b0 internal temperature). Keep checking to be sure the skin isn't browning too much. If it is cooking to fast, lower the heat to medium low.
3
After the chicken is done, take it out of the pan and put it skin side up on a cookie sheet and place it in the oven.
4
Pour off all the fat from the pan except for about 2 tablespoons. Grate the onion into the pan. (I use my cheese grater) Add the garlic, mushrooms, and thyme. Cook until the mushrooms are soft, 8 minutes. Remove the mushroom mixture from the pan and place on a plate.
5
With the pan on medium high, add the butter to the pan, when melted add the flour. Whisk together until the flour is all mixed in. Then slowly whisk in the milk. Keep whisking until the mixture thickens. Turn the heat down to low and stir in the paprika and the pepper. Add the parsley reserving just enough to sprinkle on top. Add the mushroom mixture and the chicken back to the pan with any juices that accumulated.
6
Cover and simmer about 10 minutes until it all the flavors meld together.
7
I served mine alongside parsley buttered noodles. You could serve it with parsley buttered potatoes or even rice. I like a good buttered noodle though and they went great with the chicken sauce. Very Mangialicious if I must say :)

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 chicken thighs large, bone-in, skin on, 1/4 cup onion, 2 cloves chopped garlic, 3 cups mushrooms I used shitake and white I chopped mine into about 1/2 pieces, and more.

Yes, Chicken Mushroom Skillet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Mushroom Skillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions