SKILLET CHICKEN with mushroom gravy

Serves 1
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Directions

  1. 1Slice the mushrooms thick.
  2. 2Slice the mushrooms thick.
  3. 3Slice the mushrooms thick.
  4. 4Dice the small onion.
  5. 5Dice the small onion.
  6. 6Dice the small onion.
  7. 7Mince the garlic.
  8. 8Mince the garlic.
  9. 9Mince the garlic.
  10. 10Roughly chop the fresh thyme leaves.
  11. 11Roughly chop the fresh thyme leaves.
  12. 12Roughly chop the fresh thyme leaves.
  13. 13Season the chicken thighs with salt and pepper.
  14. 14Season the chicken thighs with salt and pepper.
  15. 15Season the chicken thighs with salt and pepper.
  16. 16Heat a large skillet over medium-high heat for a few minutes, then add 1-2 tbsp of avocado oil.
  17. 17Heat a large skillet over medium-high heat for a few minutes, then add 1-2 tbsp of avocado oil.
  18. 18Heat a large skillet over medium-high heat for a few minutes, then add 1-2 tbsp of avocado oil.
  19. 19Add the chicken thighs and cook for about 5 minutes on each side until golden brown.
  20. 20Add the chicken thighs and cook for about 5 minutes on each side until golden brown.
  21. 21Add the chicken thighs and cook for about 5 minutes on each side until golden brown.
  22. 22Remove the chicken thighs from the skillet.
  23. 23Remove the chicken thighs from the skillet.
  24. 24Remove the chicken thighs from the skillet.
  25. 25Add 2 more tbsp of avocado oil to the same skillet.
  26. 26Add 2 more tbsp of avocado oil to the same skillet.
  27. 27Add 2 more tbsp of avocado oil to the same skillet.
  28. 28Add the mushrooms and onions, spreading them out as much as possible, and cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden.
  29. 29Add the mushrooms and onions, spreading them out as much as possible, and cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden.
  30. 30Add the mushrooms and onions, spreading them out as much as possible, and cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden.
  31. 31Stir in the minced garlic, fresh thyme, and 1 tsp of salt, and cook for 1-2 more minutes.
  32. 32Stir in the minced garlic, fresh thyme, and 1 tsp of salt, and cook for 1-2 more minutes.
  33. 33Stir in the minced garlic, fresh thyme, and 1 tsp of salt, and cook for 1-2 more minutes.
  34. 34Combine the chicken broth and tamari in a glass or bowl, and pour 3/4 of it over the mushrooms, stirring to deglaze any bits that have stuck to the bottom.
  35. 35Combine the chicken broth and tamari in a glass or bowl, and pour 3/4 of it over the mushrooms, stirring to deglaze any bits that have stuck to the bottom.
  36. 36Combine the chicken broth and tamari in a glass or bowl, and pour 3/4 of it over the mushrooms, stirring to deglaze any bits that have stuck to the bottom.
  37. 37Add the arrowroot starch to the remaining broth and tamari, and whisk until no lumps remain.
  38. 38Add the arrowroot starch to the remaining broth and tamari, and whisk until no lumps remain.
  39. 39Add the arrowroot starch to the remaining broth and tamari, and whisk until no lumps remain.
  40. 40Pour the starch mixture over the mushrooms and stir to combine.
  41. 41Pour the starch mixture over the mushrooms and stir to combine.
  42. 42Pour the starch mixture over the mushrooms and stir to combine.
  43. 43Let simmer for 2-3 minutes while the mushroom gravy thickens.
  44. 44Let simmer for 2-3 minutes while the mushroom gravy thickens.
  45. 45Let simmer for 2-3 minutes while the mushroom gravy thickens.
  46. 46Add the chicken thighs back into the skillet.
  47. 47Add the chicken thighs back into the skillet.
  48. 48Add the chicken thighs back into the skillet.
  49. 49Reduce the heat to low, cover, and cook for 10 more minutes.
  50. 50Reduce the heat to low, cover, and cook for 10 more minutes.
  51. 51Reduce the heat to low, cover, and cook for 10 more minutes.
  52. 52Serve over mashed potatoes (or dairy-free mashed white sweet potatoes), quinoa, or pasta.
  53. 53Serve over mashed potatoes (or dairy-free mashed white sweet potatoes), quinoa, or pasta.
  54. 54Serve over mashed potatoes (or dairy-free mashed white sweet potatoes), quinoa, or pasta.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 4 tbsp avocado oil
  • 4 tbsp avocado oil
  • 4 tbsp avocado oil
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 1 lb baby bella mushrooms, sliced thick
  • 1 lb baby bella mushrooms, sliced thick
  • 1 lb baby bella mushrooms, sliced thick
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 cloves garlic, minced
  • 2 tbsp fresh thyme leaves, roughly chopped
  • 2 tbsp fresh thyme leaves, roughly chopped
  • 2 tbsp fresh thyme leaves, roughly chopped
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 tbsp tamari
  • 2 tbsp tamari
  • 2 tbsp tamari
  • 2 tbsp arrowroot starch (or thickener of choice)
  • 2 tbsp arrowroot starch (or thickener of choice)
  • 2 tbsp arrowroot starch (or thickener of choice)
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • parsley
  • parsley
  • parsley

Equipment

large skillettongschopping boardknifemeasuring cupwooden spoonlid

Tips

  • Do not salt the mushrooms and onions at first, as they will sweat and steam, preventing them from getting golden brown.
  • Serve over mashed potatoes, quinoa, or pasta.
  • Garnish with parsley.