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.