Cremini mushrooms. Cremini mushrooms. Garlic in abundance: Butter, butter, and more butter. Fresh thyme. Five key ingredients for a meal I ate every day of this week.

It was delicious. I had it for three days straight.

The chicken thighs cooked to perfection – golden brown and juicy- melted in your mouth. They were paired with softened, tender Cremini mushrooms swimming with buttery garlic sauce infused with fresh thyme.

The mushrooms are my favorite – they absorb all the juices! Sometimes, I will even reduce the amount of chicken thighs to 1 pound and increase the amount of mushrooms to 16 ounces. It’s a thing to use ratios. You can never have too many mushrooms.

Can I use chicken breasts

Chicken thighs are a better choice for this recipe. They have more fat and dark meat, which makes them more flavorful.

Do I have to use CREMINI mushrooms

Not at all! You can use white button, portobello, or oyster mushrooms.

What can I serve this with

These crispy roasted herb potatoes or these grilled garlic herb potato wedges are my favorite side dishes to serve with this.


1 1/2 pounds skinless and boneless chicken thighs

To taste, add Kosher Salt and freshly ground Black Pepper

5 1/2 teaspoons of all-purpose flour, divided

Canola oil, one tablespoon

One tablespoon of unsalted butter

Three cloves garlic, minced

One small shallot diced

8 ounces cremini mushrooms, sliced

1 cup chicken stock

Fresh thyme leaves, two teaspoons

Fresh parsley leaves, two tablespoons


Season the chicken with 1/2 teaspoon of pepper and one teaspoon of salt. The chicken should be evenly coated with four tablespoons of flour.

Heat butter and canola oil in a medium-sized skillet on medium heat.

Add the chicken in a single layer to the skillet and cook in batches until it is golden brown, cooked through, and reaches an internal temperature of about 165 degrees F. This should take 4-5 minutes for each side. Set aside. Reduce heat to medium-low.

Add the garlic, shallot, and mushrooms and cook, stirring frequently, until the mushrooms are soft and browned. This should take about 4 minutes. Season with salt and pepper to taste.

Stir in the remaining 1 1/2 teaspoons of flour for about 1 minute until lightly browned.

Whisk in the chicken stock and thyme gradually. Bring to a rolling boil, reduce heat, and simmer, stirring frequently, for about 3 minutes or until the sauce is reduced and slightly thickened. Add parsley and season to taste with salt and black pepper. Return the chicken to the skillet.

Serve immediately

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