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5 from 2 votes


Warm, cozy, and comforting, this skillet chicken has quickly become a favorites! It's so easy and requires such minimal cleanup that its even worthy of being a weeknight meal.


  • 6 chicken thighs boneless and skinless
  • 4 tbsp avocado oil
  • 1 onion diced
  • 1 lb baby bella mushrooms sliced thick
  • 2 cloves of garlic minced
  • 2-3 tbsp fresh thyme leaves roughly chopped
  • 2 cups chicken broth
  • 2 tbsp tamari
  • 2 tbsp arrowroot starch or thickener of choice
  • salt and pepper to season


  • Heat a large skillet over medium high for a few minutes then add 1-2 tbsp 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 tbsp of avocado oil
  • Add your mushrooms and onions, spreading them out as much as possible and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden (note: do not salt them at this point! They will sweat and steam and not get as golden brown)
  • Stir in your garlic, thyme, and 1 tsp of salt and allow to cook for 1-2 more minutes
  • Combine your chicken broth and tamari in a glass or bowl and pour 3/4 of it over your mushrooms, stirring to deglaze any bits that have 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!

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  1. 5 stars
    I had mushrooms to use up and found this absolutely perfect recipe! My only change was to use coconut aminos instead of tamari, so I added a little more salt. It was so easy and delicious!!

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