Description
Skillet Chicken With Mushroom Gravy is a one-pan comfort food classic featuring golden-seared chicken thighs simmered in a savory mushroom and thyme gravy. Naturally gluten-free and dairy-free, it’s a hearty dish perfect for cozy dinners.
Ingredients
6 chicken thighs, boneless and skinless
4 tablespoons avocado oil
1 small yellow onion, diced
1 pound baby bella mushrooms, sliced thick
2 cloves garlic, minced
2-3 tablespoons fresh thyme leaves, roughly chopped
2 cups chicken broth
2 tablespoons tamari
2 tablespoons arrowroot starch
Salt and pepper, to season
Instructions
1. Heat a large skillet over medium-high heat and add 1-2 tablespoons of avocado oil.
2. Sear chicken thighs for 5 minutes on each side until golden brown, then remove and set aside.
3. Add 2 more tablespoons of avocado oil, followed by mushrooms and onions. Spread evenly and cook for about 7 minutes.
4. Add garlic, thyme, and salt. Stir and cook for 1-2 minutes.
5. Combine chicken broth and tamari. Pour ¾ of the mixture into the pan and stir to deglaze.
6. Mix arrowroot starch with the remaining broth and tamari until smooth, then pour into the skillet and stir.
7. Let the mushroom gravy simmer for 2-3 minutes to thicken.
8. Return the chicken to the skillet, reduce heat to low, cover, and cook for 10 more minutes.
9. Serve over mashed white sweet potatoes, quinoa, or gluten-free pasta. Garnish with fresh parsley and enjoy.
Notes
Use thick slices of mushrooms to maintain texture.
Tamari keeps the recipe gluten-free, but coconut aminos can be substituted.
Arrowroot starch is a clean thickener; cornstarch or tapioca starch also works.
Perfect for meal prep, the dish keeps well in the fridge for 4 days or frozen for up to 2 months.
Reheat slowly and add broth to refresh the gravy consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Method: Skillet
- Cuisine: American