Cast Iron Chicken Thighs & Mushrooms

Cast Iron Chicken Thighs & Mushrooms

THE BEST chicken dish I have ever made!  EVER.
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  • 1 package boneless skinless chicken thighs
  • Kosher salt & freshly ground black pepper
  • Flour
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 5 cloves garlic, minced
  • 1 onion, diced
  • 1 package mushrooms, sliced
  • 1 cup chicken broth
  • 2 teaspoons chopped fresh thyme (optional)


Heavily season thighs with salt and pepper.  Dredge in flour.  Heat oil and butter in skillet over medium heat.  Add chicken to skillet in a single layer and cook 4-5 minutes each side.  Salt and pepper each side again.  (I heavily peppered).  Reduce heat to medium-low.  Add garlic, onion, and mushrooms.  Cook 5 minutes.  Whisk in 1 ½ tablespoons flour until lightly browned, about 1 minute.  Gradually stir in broth and thyme (if using).  Bring to a boil.  Reduce heat and simmer until reduced and slightly thickened, about 15 minutes.