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Overhead shot of Skillet Chicken, Mushrooms & Garlic. with a craft beer off to the side.

Skillet Chicken, Mushrooms & Garlic

Break out the cast iron skillet and enjoy this Skillet Chicken, Mushrooms & Garlic. This one-pan meal that is perfect for a great night in.
Course Main Dish
Cuisine Chicken, Food to Drink to
Keyword chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings


  • 4 pounds chicken thights I used bone in
  • 1/2 cup chicken stock
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp ground thyme
  • 1 small yellow onion chopped
  • 8 ounces while white mushrooms cleaned and stemmed
  • 1 whole garlic head peeled
  • 1 cup white wine
  • 1/4 cup olive oil
  • 1 Tbs butter


  • Start off by preheating the oven to 350 degrees. On the stove heat the pan and add the 1/4 cup olive oil.
  • On a plate add the flour, salt, pepper and thyme. Combine the spices and flour together then dredge each chicken piece into it then add them skin side down to the pan. Cook for 5 minutes, flip over and cook another 5 minutes on the other side.
  • While the chicken is cooking chop the onion, clean the mushrooms and get the garlic peeled.
  • Once the chicken is cooked remove and put on a separate plate. The chicken does not have to be cooked you just wanted to crisp up the skin. To the same pan add 1 Tbs of butter.
  • With a spatula bring up the little bits on the bottom of the pan and add the onions. Brown them until translucent for 2-3 minutes.
  • Now that the onions are cooked add the liquids: wine and chicken stock. Add the chicken back to the pan. Then finally add the mushrooms and garlic on top of that. Turn off the heat to the skillet on the stove top then put the whole pan into the oven.
  • Cook the chicken for 60 minutes but to keep it moist every 15 minutes take a spoon and pour the juices from the pan over the chicken. Plate it up. Enjoy!