SKILLET CHICKEN THIGHS WITH MUSHROOM GRAVY
on Nov 15, 2023, Updated Jul 23, 2024
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This chicken thighs with mushroom gravy dish is my most popular recipe of 2023 — and for good reason! The chicken is seared in a pan before mushrooms and onion are added in along with chicken broth and tamari. The downright mouthwatering, mushroom gravy makes this a winning dish.
Shoutout to my mother-in-law for this chicken thighs with mushroom gravy recipe. She is an amazing cook and I always get great recipe inspiration from her. And although it looks fancy, this is such a simple meal and really takes no time to put together.
You’ll wow your family and friends — or your date, as my single friends do when they ask for an impressive but fuss-free date night in recipe suggestion — when you serve up this one-pan meal on the dinner table. Just don’t be surprised if they come rushing to the kitchen to sneak a bite while it’s still piping hot!
It’s comforting. It’s cozy. It’s just what you need on a chilly fall evening. Can’t wait to hear what you think of it!
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Ingredients for Chicken Thighs and Mushrooms
- Chicken thighs, boneless and skinless
- Avocado oil
- Onion
- Baby bella mushrooms
- Garlic
- Fresh thyme
- Chicken broth
- Tamari
- Arrowroot starch
- Salt
- Pepper
How To Make Chicken Thighs with Mushroom Gravy
SEAR THE CHICKEN
Heat a large skillet over medium-high heat for a few minutes. Add 1 to 2 tablespoons of avocado oil. Add the chicken thighs and cook on both sides for about 5 minutes until golden brown. The chicken thighs won’t be fully cooked through yet. Remove chicken from heat and set aside.
MAKE THE VEGGIES
Add 2 more tablespoons of avocado oil. Add the mushrooms and onions, spreading them out on the pan to allow for even cooking.
Stir frequently for about 7 minutes, or until the onions are softened and the mushrooms are mostly golden brown.
Note, do not salt them at this point! They will sweat and steam and not get as golden brown. Stir in the garlic, thyme, and then 1 teaspoon of salt and allow to cook for 1 to 2 more minutes.
MAKE THE SAUCE
Combine the chicken broth and tamari in a separate bowl or glass. Pour 3/4 of this mixture over your mushrooms. Stir to deglaze the pan, scraping up any bits that may have stuck to the bottom. This is where the flavor is at!
Add the arrowroot starch to the remaining broth and tamari mixture in your glass bowl, whisking until no lumps remain. Pour this starch mixture over the mushrooms and onions, stirring to combine. Let simmer for 2 to 3 minutes while the mushroom gravy thickens.
Add the chicken thighs back to the pan. Reduce the heat to low, cover, and cook for 10 more minutes.
SERVE
Serve over mashed potatoes (I love mine over dairy-free mashed white sweet potatoes or regular potatoes), quinoa, or pasta. Garnish with parsley and enjoy!
Recipe Variations
This recipe is pretty straightforward, but there are a couple of substitutions or swaps that you could make.
- Chicken: You can use chicken breasts instead of chicken thighs.
- Tamari: If you don’t have tamari, you can use soy sauce. Most tamari is gluten-free, however, be sure to check the label if this is important to you.
- Arrowroot Starch: You can also swap cornstarch for arrowroot starch.
- Chicken Broth: You can use either chicken broth or chicken bone broth for this recipe. I love @kettleandfire brand.
- Cookware: This is my fav enamel cast iron skillet from Great Jones.
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Other Easy Chicken Dinners
- Saucy Soy-Free Teriyaki Chicken Thighs
- Creamy Lemon Pepper Chicken (Dairy-Free)
- Viral One Pot Curry Chicken and Rice
- Chicken Piccata (Gluten-Free, Dairy-Free)
SKILLET CHICKEN THIGHS WITH MUSHROOM GRAVY
Ingredients
- 6 chicken thighs, boneless and skinless
- 4 tablespoons avocado oil
- 1 small yellow onion, diced
- 1 pound baby bella mushrooms, sliced thick
- 2 cloves garlic, minced
- 2-3 tablespoons fresh thyme leaves, roughly chopped
- 2 cups chicken broth
- 2 tablespoons tamari
- 2 tablespoons arrowroot starch, or thickener of choice
- Salt and pepper, to season
Instructions
- Heat a large skillet over medium high for a few minutes then add 1-2 tablespoons of avocado oil.
- Add your chicken thighs and cook for about 5 minutes on each side until golden brown.
- Remove from heat and add 2 more tablespoons of avocado oil.
- Add your mushrooms and onions, spreading them out as much as possible. Allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden.
- Stir in your garlic, thyme, and 1 teaspoon of salt. Cook for 1-2 more minutes.
- Combine your chicken broth and tamari in a glass or bowl and pour ¾ of it over your mushrooms, stirring to deglaze any bits stuck to the bottom.
- Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain.
- Pour your starch mixture over your mushroom and stir to combine.
- Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs.
- Reduce the heat to low, cover, and cook for 10 more minutes.
- Serve over mashed potatoes (I served mine over dairy-free mashed white sweet potatoes), quinoa, or pasta, garnish with parsley, and ENJOY!
The whole family loved this recipe! Will be making this a staple in our dinner rotation:)
Made it twice and I’m going to do it again for dinner tonight. Yum!
So happy to hear that Jim! Thank you for letting me know!