Chicken Thighs & Mushroom Skillet: Whole30, Paleo, Gluten-Free

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, 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!

  • Author: Bailey
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Chicken
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


  • 1 tablespoon olive oil
  • 11.5 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


  1. Add the oil to a large skillet over medium-high heat
  2. Season chicken thighs with the garlic powder, parsley, thyme, salt and pepper
  3. 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
  4. 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)
  5. 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
  6. Remove from the heat and enjoy!

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