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Skillet Chicken Th thighs with Mushroom Gravy Recipe

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4.3 from 2 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Skillet Chicken Thighs with Mushroom Gravy recipe is a flavorful and comforting dish perfect for weeknight dinners. Tender, golden-brown boneless chicken thighs are cooked in a savory mushroom and onion gravy infused with fresh thyme and garlic. The gravy is thickened naturally using arrowroot starch, making it gluten-free and light. Serve it over mashed potatoes, quinoa, or pasta for a hearty meal that’s both simple to prepare and deeply satisfying.

Ingredients

Chicken

  • 6 boneless, skinless chicken thighs
  • 4 tablespoons avocado oil, divided

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

Sauce and Seasoning

  • 2 cups chicken broth
  • 2 tablespoons tamari
  • 2 tablespoons arrowroot starch (or thickener of choice)
  • Salt and pepper, to season

Instructions

  1. Heat skillet and oil: Heat a large skillet over medium-high heat for a few minutes, then add 1-2 tablespoons of avocado oil.
  2. Cook chicken thighs: Place the boneless, skinless chicken thighs in the hot skillet and cook for about 5 minutes on each side until they are golden brown and cooked through. Remove from heat and set aside.
  3. Add more oil: Add the remaining 2 tablespoons of avocado oil to the skillet.
  4. Sauté mushrooms and onions: Add the sliced mushrooms and diced onion to the skillet, spreading them out. Cook, stirring infrequently, for about 7 minutes until the onions soften and the mushrooms turn mostly golden brown.
  5. Add garlic and thyme: Stir in the minced garlic, chopped fresh thyme, and about 1 teaspoon of salt. Cook for an additional 1-2 minutes to release their flavors.
  6. Deglaze skillet: Combine the chicken broth and tamari in a bowl or glass, then pour about three-quarters of this mixture over the mushrooms and onions. Stir well to deglaze the skillet, loosening any browned bits from the bottom.
  7. Prepare thickening mixture: Add the arrowroot starch to the remaining broth and tamari mixture and whisk thoroughly until no lumps remain.
  8. Add thickener: Pour the starch mixture into the skillet with the mushrooms and stir to combine.
  9. Simmer gravy: Let the sauce simmer gently for 2-3 minutes as it thickens into a rich mushroom gravy. Then, add the browned chicken thighs back to the skillet.
  10. Slow cook covered: Reduce the heat to low, cover the skillet, and cook for an additional 10 minutes to allow flavors to meld and ensure chicken is fully cooked.
  11. Serve and garnish: Serve the chicken thighs topped with mushroom gravy over mashed potatoes, quinoa, or pasta. Garnish with fresh parsley if desired and enjoy your comforting meal.

Notes

  • Arrowroot starch is a gluten-free thickener, but you can use cornstarch as a substitute if preferred.
  • For a richer taste, you can use bone-in chicken thighs but adjust cooking time accordingly.
  • Make sure to deglaze the skillet properly to incorporate all the flavorful browned bits into the gravy.
  • This dish pairs beautifully with dairy-free mashed sweet potatoes or creamy mashed white potatoes.
  • To make it lower sodium, reduce tamari or use a low-sodium chicken broth.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://myeasyplate.com/skillet-chicken-th-thighs-with-mushroom-gravy-recipe/