Skillet Chicken Thighs

Skillet Chicken Thighs

Skillet hen Thighs in Creamy Mushroom Pan Sauce are incredible in flavor and flavor way to dry white wine and the juice of a easy lemon. Creamy gourmand fashion pan sauce is silky easy and yes, the whole lot is crafted from scratch. Serve these chicken thighs over pasta, rice or pour the sauce over mashed potatoes!

I used skinless and boneless chook thighs on this chicken skillet recipe because of the reality they may be the most flavorful part of the chook. A boneless hen thigh offers you the identical ease of cooking as a boneless chicken breast and less of a hazard of drying out.

Besides, hen thighs are very juicy and tender and that i for my part pick the darker shade of a fowl thigh flesh for this recipe.



  • salt and pepper
  • 6 chicken thighs skinless and boneless

Mushroom Sauce:

  • 4 tbsp butter 
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 10 oz mushrooms sliced
  • 2 tbsp flour
  • 2 tbsp freshly squeezed lemon juice
  • 1/8 tsp black pepper to taste
  • 1 cup beef broth sodium free
  • fresh thyme leaves for garnish
  • 1/2 tsp salt
  •  1/2 cup dry white wine
  • 1/2 tsp onion powder


Cooking chicken:

  1. Season both sides of fowl thighs with salt and pepper.
  2. upload 2 tablespoons of butter to hot skillet and melt over medium high warmth. add pro bird thighs and cook on medium excessive warmness for four mins. slightly lessen the heat and turn them over and cook dinner for extra four-5 minutes, for a complete of 8-10 minutes. take away from skillet.

Mushroom Sauce:

  1. To the now empty skillet upload 2 greater tablespoons butter, sliced mushrooms and prepare dinner on medium warmness until gently browned, four-five mins. remove mushrooms from skillet onto the equal plate with chicken.
  2. lessen the heat. To the all over again empty skillet, slowly sift in 2 tablespoons flour and mix it with the fat inside the pan with a whisk or fork. cook dinner flour for 1-2 minutes.
  3. next slowly pour half of cup of wine. make sure flour and wine are nicely included and simmered for approximately 2 mins to dispose of raw-flour taste and pay attention wine flavor. 
  4. growth the heat and upload beef broth (pork broth will make sauce dark) and lemon juice (I squeezed the juice directly into the pan). Whisk or blend the whole thing in collectively. 
  5. lessen the heat and upload salt, pepper and onion & garlic powders. Sauce must be bubbling. flavor to peer if extra seasoning is needed.

Putting all of it together:

  1. Add chook and mushrooms again to the pan, spreading some mushrooms on top of the hen. cover with lid and simmer for 2-3 minutes to reheat the chicken and mushrooms.

To Serve:

  1. Serve with vegetables, rice or over pasta.


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