Skillet Chicken Thighs in Creamy Mushroom Pan Sauce are amazing in flavor and taste thanks to dry white wine and the juice of a fresh lemon. Creamy gourmet style pan sauce is silky smooth and yes, everything is made from scratch. Serve these chicken thighs over pasta, rice or pour the sauce over mashed potatoes!
The recipe uses skinless & boneless chicken thighs
I used skinless and boneless chicken thighs in this chicken skillet recipe because they are the most flavorful part of the chicken. A boneless chicken thigh gives you the same ease of cooking as a boneless chicken breast and less of a chance of drying out.
Besides, chicken thighs are very juicy and tender and I personally prefer the darker color of a chicken thigh flesh for this recipe.
Why this chicken thighs skillet recipe works
- Using boneless and skinless chicken thigh produces the most tender result.
- The combination of fresh herbs, white wine, chicken stock, and butter makes for a gourmet pan sauce that’s surprisingly easy.
- Every part of this recipe for perfect pan seared boneless skinless chicken thighs with pan sauce is versatile; you can always add pasta, mashed potatoes or swap out ingredients in the pan sauce!
What I love about this chicken thighs skillet recipe is that it’s basic enough to work into a weekly meal plan, but elegant and exciting enough to serve to company or to keep you from getting bored.
FAQ on Chicken Thighs Recipe
- Trim off and remove any excess fat from chicken thighs.
- For best result, thinly slice the mushrooms.
- Use beef broth in the chicken thigh sauce as it will make the sauce have that rich dark color
- Chicken thighs leftovers are wonderful to use in different recipes that require cooked chicken, such as in this Ultimate Green Bean Chicken Casserole in a Skillet.
Gourmet Style Creamy Mushroom Pan Sauce
You won’t find any canned cream of mushroom soup in this chicken thighs skillet recipe or anywhere else on this site. This creamy mushroom sauce is made completely from scratch, using wine, beef broth and fresh lemon juice. I used 2 tablespoons of flour to thicken up the sauce, and salt, pepper and dried herbs, such as thyme to season it.
You can use many other dried herbs here – or a combination of them, such as Italian seasoning.
How to make this chicken thigh skillet gluten free
Since flour is used to thicken the sauce, if you are gluten-free, substitute wheat flour with either rice flour, corn starch or corn flour.
You can also omit thicker completely and have slightly runnier sauce.
Which ever way you choose to go, this is one of the most amazing gourmet style sauces you will ever make. It is also one of the easiest ones! And this mushroom pan sauce is so full of flavor!
A lot of times mushroom sauces can be quite bland, but the white wine, lemon and mushroom flavor combination is what makes this skillet chicken in mushroom sauce so tasty.
What skillet to use
Make sure to use a large heavy skillet here to make these creamy chicken thighs, such as cast iron. I used 12 inch Lodge Pro-Logic Seasoned Cast Iron Skillet – it’s well designed, has a helper handle and sloped sides – very sleek looking for cast iron!
I have other cast iron skillets, but prefer this one due to its size (it’s very large with even more space due to its sloped sides), it also never sticks or leaves weird black dots on meat like other cast iron skillets do. And it’s one of my most used kitchen tools!
How to make the perfect pan seared chicken thighs with pan sauce
The method is actually pretty important here, but it’s easy to nail. And once you have, you can whip dinner together in no time without even glancing at the recipe!
Beef broth will give the sauce this nice dark color. I always use sodium free broths so that I can control amount of sodium used. If you bought a broth that is not sodium free, make sure to adjust salt
Lemon juice. I used fresh lemon for the lemon juice here. I just squeezed the juice out of it straight into the pan.
It was just slightly lemony, which is what I liked, if you want a more lemony taste, squeeze a bit more lemon into the sauce and don’t forget to adjust the seasoning! Lemon does change the taste to the point where more seasoning might be necessary.
Perfect pan seared chicken thighs with pan sauce!
How to make sauce silky smooth and clump free
Always have some fats in the pan before adding flour
Make sure you always have some fats in the pan— either pan drippings or butter — before adding flour. This way flour is slowly cooked on its own in fat before it is added to the sauce. The fat helps the starch to expand and separate so it can be smoothly incorporated into the liquid. This also eliminates eliminates the unpleasant raw-flour taste. You don’t want that taste with your chicken thighs.
Use a small sifter or a strainer
When adding flour to the pan, always use a small sifter or this stainless steel strainer to prevent clumps. Make sure that the pan has some type of fat in it, such as oil or butter and then proceed to sift the flour into the pan very slowly and at the same time stir the flour in the the fat with a wooden spoon.
I only once had a problem with flour clumping and it was when I added it all at once and without sifting. If the sauce appears to be too thin, I bring my sifter back in and add about half a tablespoon of flour to thicken it up again. Always works!
Reduce the heat
It also helps to reduce heat when adding any thickening agent. What happens is that starch around each lump of flour expands rapidly when it comes into contact with hot liquid and it forms a waterproof gel that prevents the granules from separating properly.
To prevent this, you need to separate the granules before adding them to the sauce so that they can slowly disperse and expand to create the desired smoothness. That’s when that sifter comes in very handy!
To summarize, make sure there are fats in the pan, use a sifter or a strainer, and reduce the heat.
Can chicken thighs be substituted?
If you can’t find boneless and skinless chicken thighs, you can definitely substitute them with bone-in chicken thighs. But because of the bone the cooking time will be longer and I do recommend baking them for 25-30 minutes at 375 F to make sure they cook through.
How about chicken breasts? I don’t think chicken breasts will be an equivalent substitute for boneless chicken thighs because they are leaner and have different texture than thighs. However, chicken tenders might be a great option.
If you enjoy making delicious sauces, you might like Pork Chops in Creamy Garlic and Herb Sauce, Chicken and Potatoes in Creamy Dijon Mustard Sauce and Chicken in Mustard and Wine Sauce.
Follow me on FACEBOOK to get more recipe ideas!
Our new favorite pan seared chicken recipe is this Pan Seared Parmesan Crusted Chicken! It’s so unbelievably easy to make that I cannot recommend it enough:
Creamy sauce is silky smooth and yes, everything is made from scratch.
- 6 chicken thighs skinless and boneless
- salt and pepper
- 4 tbsp butter (divided)
- 10 oz mushrooms sliced
- 2 tbsp flour (wheat or rice)
- 1/2 cup dry white wine
- 1 cup beef broth sodium free
- 2 tbsp freshly squeezed lemon juice
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/8 tsp black pepper to taste
- 1 tsp dried thyme (can also use Italian seasoning)
- fresh thyme leaves for garnish
Season both sides of chicken thighs with salt and pepper.
Add 2 tablespoons of butter to hot skillet and melt over medium high heat. Add seasoned chicken thighs and cook on medium high heat for 4 minutes. Slightly reduce the heat and flip them over and cook for additional 4-5 minutes, for a total of 8-10 minutes. Remove from skillet.
To the now empty skillet add 2 more tablespoons butter, sliced mushrooms and cook on medium heat until lightly browned, 4-5 minutes. Remove mushrooms from skillet onto the same plate with chicken.
Reduce the heat. To the once again empty skillet, slowly sift in 2 tablespoons flour and mix it with the fats in the pan with a whisk or fork. Cook flour for 1-2 minutes.
Next slowly pour 1/2 cup of wine. Make sure flour and wine are well incorporated and simmered for about 2 minutes to eliminate raw-flour taste and concentrate wine flavor.
Increase the heat and add beef broth (beef broth will make sauce dark) and lemon juice (I squeezed the juice straight into the pan). Whisk or mix everything in together.
Reduce the heat and add salt, pepper and onion & garlic powders. Sauce should be bubbling. Taste to see if more seasoning is required.
Add chicken and mushrooms back to the pan, spreading some mushrooms on top of the chicken. Cover with lid and simmer for 2-3 minutes to reheat the chicken and mushrooms.
Serve with vegetables, rice or over pasta.
Calories are per serving.