SKILLET CHICKEN THIGHS WITH MUSHROOM GRAVY

5 from 15 votes

SKILLET CHICKEN THIGHS WITH MUSHROOM GRAVY

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

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Keyword: Chicken and musrooms, Chicken thigh recipes, Chicken thighs, One pan, Saucy chicken

Servings:

Author: Olivia Adriance

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!

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