From the roundup: 16 Easy Skillet Chicken Dinner Recipes for Busy Weeknights
Six chicken thighs feed all seven of us when I serve them over a big pile of egg noodles, and the pan gravy stretches everything so nobody is scraping the bottom of the dish hoping for more. Mushroom and thyme chicken thighs with pan gravy comes together in about 40 minutes, with the most hands-on part being that first sear, which only takes around 6 minutes per side. The one thing I learned early is that you have to pat the chicken completely dry before it goes into the pan, because the one time I skipped it the chicken steamed instead of seared and I lost all those browned bits that make the gravy worth eating. Scrape the pan well when you add the broth, let it reduce for a few minutes with the mushrooms and thyme, and it thickens into something that coats a spoon and makes the whole meal feel like you tried harder than you actually did.
Why you will love this
- One skillet start to finish, so the gravy builds on the same fond from searing the chicken
- Chicken thighs stay juicy even if dinner gets pushed back a few minutes
- The mushroom gravy is thick enough to coat noodles or potatoes without any extra work
- Fresh thyme and Worcestershire give it a depth that doesn’t need a long simmer to develop
- Leftovers reheat well the next day, and the gravy loosens back up with a splash of broth
Tips for success
- Pat the chicken completely dry before it goes in the pan. Wet chicken won’t brown, it’ll just steam and turn pale.
- Don’t stir the mushrooms right away. Let them sit undisturbed for a full 3 minutes so they get some color. If you move them too soon, they release water and turn soft without any browning.
- Cook the flour for a full minute before adding the broth. If you rush that step, the gravy can taste a little starchy and raw.
- Add the broth gradually while stirring, not all at once. Pouring it in slowly while you scrape the pan keeps the gravy smooth instead of lumpy.
If your gravy turns out thin or thick
- Too thin: let the gravy simmer uncovered for a few extra minutes after the chicken goes back in. It will tighten up.
- Too thick: stir in a splash of chicken broth, a couple tablespoons at a time, over low heat until it loosens to your liking.
- Gravy broke or looks greasy: it usually means the heat was too high when the butter went in. Reduce the heat and stir steadily; it should come back together.
Substitutions
Baby bella or white button mushrooms both work here if cremini aren’t available. For dried thyme, use 1/2 teaspoon in place of 1 tablespoon fresh. Chicken breasts can substitute for thighs, but pull them at 165 degrees F and don’t let them simmer as long or they’ll dry out. Vegetable broth works in place of chicken broth without much difference in the final dish.
For a gluten-free version, skip the flour and whisk 1 tablespoon of cornstarch into 2 tablespoons of cold water, then stir that slurry into the broth after it’s already in the pan. The gravy will still thicken as it simmers.
Make-ahead and storage
You can slice the mushrooms and strip the thyme leaves up to a day ahead and keep them covered in the fridge. The finished dish stores well in an airtight container for up to 3 days. Reheat it on the stovetop over medium-low heat with a splash of chicken broth to bring the gravy back to the right consistency. It also reheats fine in the microwave in short bursts, stirring in between.
This dish freezes reasonably well for up to 2 months. The gravy may separate slightly after thawing, but a good stir over low heat usually brings it back together. Thaw overnight in the refrigerator before reheating.
Mushroom and Thyme Chicken Thighs with Pan Gravy
Ingredients
Equipment
Method
- Pat the chicken thighs completely dry with paper towels. Dry chicken browns properly. Season both sides with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
- Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Add the chicken thighs smooth-side down. Do not move them. Cook for 5 to 6 minutes until deeply golden and the edges look opaque about halfway up. Flip and cook another 4 to 5 minutes. The internal temperature should reach 165 degrees F. Transfer to a plate and tent loosely with foil.
- Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet. Once it melts, add the mushrooms in a single layer. Let them sit undisturbed for 3 minutes so they get some color. Then stir and cook another 3 to 4 minutes until softened and lightly browned. If mushrooms are crowded, cook them in two batches.
- Push the mushrooms to the edge of the pan. Add the remaining tablespoon of butter to the center. Add the garlic and thyme and cook for 30 seconds, stirring constantly, until fragrant. Stir everything together.
- Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to get rid of the raw flour taste. The mixture will look thick and paste-like. That is what you want.
- Pour in the chicken broth gradually while stirring, scraping up any browned bits from the bottom of the pan. Add the Worcestershire sauce if using. Stir until the gravy is smooth. Season with the remaining 1/4 teaspoon salt and pepper.
- Return the chicken thighs and any resting juices to the skillet. Nestle them into the gravy. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes until the chicken is heated through and the gravy has thickened enough to coat a spoon. Serve hot over egg noodles, mashed potatoes, or rice.
Notes
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