Description
This Skillet Chicken Thighs with Mushroom Gravy recipe features tender boneless, skinless chicken thighs seared to golden perfection and simmered in a rich, savory mushroom and thyme gravy. Cooked entirely in one skillet, this comforting dish blends earthy baby bella mushrooms, fresh thyme, and a flavorful broth thickened with arrowroot starch, making for an easy weeknight meal that’s perfect served over mashed potatoes, quinoa, or pasta.
Ingredients
Units
Scale
Chicken and Oil
- 6 chicken thighs, boneless and skinless
- 4 tablespoons avocado oil
Vegetables and Herbs
- 1 small yellow onion, diced
- 1 pound baby bella mushrooms, sliced thick
- 2 cloves garlic, minced
- 2-3 tablespoons fresh thyme leaves, roughly chopped
Liquid and Seasoning
- 2 cups chicken broth
- 2 tablespoons tamari
- 2 tablespoons arrowroot starch (or thickener of choice)
- Salt and pepper, to season
Instructions
- Heat the skillet and oil: Preheat a large skillet over medium-high heat for a few minutes, then add 1-2 tablespoons of avocado oil to the pan.
- Cook the chicken thighs: Place the chicken thighs in the skillet and cook for about 5 minutes on each side until they develop a golden brown crust. Once cooked, remove the chicken from the skillet and set aside.
- Sauté mushrooms and onions: Add the remaining 2 tablespoons of avocado oil to the skillet. Add the sliced mushrooms and diced onions, spreading them evenly in the pan. Let them cook, stirring infrequently, for about 7 minutes until the onions soften and mushrooms turn mostly golden brown.
- Add garlic, thyme, and season: Stir in the minced garlic, chopped fresh thyme, and 1 teaspoon of salt. Cook for an additional 1-2 minutes to develop the flavors.
- Deglaze the pan: In a separate bowl or glass, combine the chicken broth and tamari. Pour three-quarters of this mixture over the mushrooms and onions, stirring well to scrape up any browned bits stuck to the bottom of the skillet.
- Prepare the thickener: Add the arrowroot starch to the remaining chicken broth and tamari mixture and whisk thoroughly until smooth and free of lumps.
- Thicken the gravy: Pour the arrowroot starch mixture into the skillet with the mushrooms and stir to combine. Let the mixture simmer gently for 2-3 minutes to allow the mushroom gravy to thicken.
- Return chicken and simmer: Add the cooked chicken thighs back into the skillet, reduce the heat to low, cover the skillet with a lid, and let it cook for another 10 minutes to allow the chicken to absorb the flavors and finish cooking through.
- Serve and enjoy: Serve the skillet chicken thighs topped with the mushroom gravy over mashed potatoes, quinoa, or pasta. Garnish with fresh parsley if desired and enjoy your comforting meal.
Notes
- You can substitute arrowroot starch with cornstarch or flour as a thickener if preferred.
- For a dairy-free option, serve over mashed white sweet potatoes or other vegetable purées.
- Adjust the amount of thyme to your taste; fresh herbs add brightness to the dish.
- If tamari is unavailable, soy sauce can be used but will increase sodium content.
- Make sure not to overcrowd the pan when sautéing mushrooms to ensure they brown well.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving (approx. 1.5 chicken thighs with gravy)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
