This easy chicken thighs and mushroom skillet is a 30 minute one pan meal that’s ideal for busy weeknights! It’s full of flavor from a creamy, rich gravy, while still being Whole30, paleo, low carb, gluten-free, and dairy-free! There’s only a few simple ingredients which makes this dish come together quickly, and it’s great for a healthy meal prep recipe because it reheats incredibly well. This is a family-friendly recipe everyone will love!
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Whole30 Chicken Thighs & Mushroom Skillet Ingredients
This skillet meal requires very few ingredients. You’ll need chicken thighs, mushrooms, olive oil, simple spices like parsley, salt and pepper, and then your shortcut to bring it all together: Primal Kitchen Mushroom Gravy. This gravy is amazingly delicious, rich, and vegan, paleo, keto, and Whole30 Approved. With this, it really makes this all of a 4 ingredient recipe which is perfect for crazy weeknights or meal prepping lunches for the week.
The mushroom gravy used in this recipe is such a great tool to use as a shortcut for getting dinner on the table. Keeping a few of them in the pantry is definitely a “worth it” item for us. This Whole30 Approved gravy option instantly takes a meal to the next level, and is great over any type of protein cooked in the slow cooker like a pork roast or chuck roast, or chicken or ground beef patties on the stovetop. Making a creamy gravy like this without gluten, dairy, or additives would easily add over a half hour and many more dishes to the dinner process, so these come in so handy!
How to Make This One Skillet Chicken Recipe
What’s great about this chicken skillet is that the only thing that really requires prepping is just slicing the mushrooms. After that, there’s just a quick 20 minute cooking process. You’ll start by seasoning the chicken thighs and heating the oil in your skillet. Once the oil is hot, the chicken thighs will get cooked for about 5-6 minutes per side until they’re cooked through.
Transfer the thighs to a plate, and add the sliced mushrooms to your hot skillet. The sliced mushrooms will get sautéed for about 5 minutes until they’re at the texture you prefer. If you like them really cooked down as opposed to a bit more firm, you can add another minute or two of sautéing. Then transfer your chicken thighs back into the skillet, pour in your gravy and stir to combine the gravy with the mushrooms.
You’ll let the gravy heat and come to a light simmer, which will only take a minute or two. Once the gravy is hot, it’s done and ready to serve!
Try Primal Kitchen’s Whole30 Approved Mushroom Gravy and get a discount using the code PALEOBAILEY at checkout!
Serving & Storing Instructions
Pair the chicken and mushroom skillet with a simple side veggie that cooks while you’re making the main dish. I like to pair it with canned green beans (and even mixing the green beans into the skillet itself!), or mashed potatoes. It’s also great with roasted or air fried broccoli, baked potatoes, roasted carrots, and really any vegetable you prefer.
This Whole30 chicken skillet recipe reheats really well, which makes for great leftovers or meal prepped lunches. To store them, make sure they cool completely and then separate the chicken thighs out into individual containers. Add in your mushrooms and gravy, and any vegetable you’re going to eat it with. Make sure it’s covered in an airtight container and it will be good in the refrigerator for up to 4 days.
Other Whole30 Chicken Thigh Recipes You’ll Love:Print
- 1 tablespoon olive oil
- 1–1.5 pounds boneless, skinless chicken thighs (4 to 5 thighs)
- 1.5 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 ounces baby bella mushrooms, sliced
- 1 jar Primal Kitchen Whole30 Approved Mushroom Gravy
- Add the oil to a large skillet over medium-high heat
- Season chicken thighs with the garlic powder, parsley, thyme, salt and pepper
- Once the oil is hot, add the thighs to the skillet in one layer and let cook for 5-6 minutes per side. Once they’re cooked through, transfer from the skillet to a plate
- Add the sliced mushrooms into the skillet and sauté them for about 5 minutes, stirring occasionally, or until they’re at you’re desired texture (add a minute or so for softer mushrooms, or sauté for one less minute for firmer mushrooms)
- Place the chicken thighs back into the skillet, and pour in the gravy. Stir around to incorporate with the chicken and mushrooms and let it heat up for about 3 minutes, or until it’s hot and ready to serve
- Remove from the heat and enjoy!
Keywords: one skillet, chicken recipes, chicken thighs, whole30 recipes, paleo, gluten-free recipes, dairy-free recipes
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