Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 5 ½ tablespoons all-purpose flour, divided
- 1 tablespoon canola oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, diced
- 8 ounces cremini mushrooms, sliced
- 1 cup chicken stock
- 2 teaspoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken with 1 tsp salt and ½ tsp pepper. Dredge in 4 tablespoons of flour until coated.
- Heat canola oil and butter in a large skillet over medium heat. Cook chicken in batches until golden and cooked through, 4–5 minutes per side. Set aside.
- Reduce heat to medium-low. Add garlic, shallot, and mushrooms; cook until mushrooms are tender and browned, about 4 minutes. Season with salt and pepper.
- Whisk in remaining 1 ½ tablespoons flour until lightly browned, about 1 minute.
- Gradually whisk in chicken stock and thyme. Bring to boil, then reduce heat and simmer until sauce thickens, about 3 minutes.
- Stir in parsley, adjust seasoning, and return chicken to the skillet. Serve immediately.
Notes
- Use a cast iron skillet for best browning.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American