Garlic and Mushroom Skillet Chicken

Garlic and mushroom skillet chicken with a layer of creamy decadence. This skillet chicken recipe has been one of my favorite dishes to eat as of late. The best part: perfectly crispy skin and loads of flavor.

📝 Ingredients

• 4 bone-in chicken thigh
• 2 tablespoons ghee or avocado oil
• 1 tablespoon butter
• 7 garlic cloves, slices
• 2 1/2 cups cremini mushrooms, halved
• 1/4 teaspoon garlic powder
• 1 teaspoon fresh thyme
• 3/4 cup chicken bone broth
• 1/2 cup heavy cream
• Kosher salt
• Freshly cracked black pepper

👨‍🍳 Instructions

1. 1Remove chicken from refrigerator 30 minutes to 1 hour before cooking.
2. 2Clean and pat dry chicken thighs. Season both sides generously with kosher salt and pepper.
3. 3Heat cast-iron over high heat for 3-4 minutes. You want the pan to be really hot before adding the chicken.
4. 4Add ghee or avocado oil and 1 tablespoon of butter to a cast-iron skillet and lower to medium-heat. Carefully add chicken thighs, skin side down and cook for 15 minutes, do not move chicken around during this time. You want this side to be golden brown and skin nice and crispy. Flip and cook for another 15 minutes or until the thickest part of the chicken internal temperature reading is 160°F. Once thoroughly cooked, remove from the pan and set aside to rest (the temperature will continue to rise at 165°F as it rests). If the skin begins to brown too quickly, lower heat.
5. 5Reduce the heat to medium and add garlic cloves. Cook garlic for 1-2 mins stirring often until fragrant. Add mushrooms and cook for 2-3 mins.
6. 6Add chicken broth, thyme, and garlic powder to the pan. Bring to a simmer and cook for 3 mins or until the liquid has reduced.
7. 7Stir in cream and add adjust seasoning with kosher salt if necessary. Cook for 1-2 minutes or until sauce slightly reduces. Add chicken thighs back to the pan. Cook for 1 minute. Done! Serve hot.