Skillet Chicken Thighs with Sausage and Mushrooms

There’s something super comforting about a skillet dinner that combines crispy golden chicken, savory sausage, and earthy mushrooms simmered in a creamy sauce. This Skillet Chicken Thighs with Sausage and Mushrooms recipe is the kind of hearty, one-pan meal that feels fancy enough for guests but easy enough for a busy weeknight.

The magic happens when those ingredients come together — the rendered fat from the sausage mingles with the browned bits of chicken and garlic, creating a rich base for a luscious coconut milk sauce infused with Italian herbs. It’s rustic, deeply flavorful, and beautifully balanced.

Heather’s Notes

• The combination of chicken thighs and sausage brings incredible depth, each adds its own layer of flavor and texture to the dish.
• Coconut milk creates a silky, dairy-free sauce that’s lighter than cream yet still rich and satisfying.
• Everything cooks in one skillet, which means easy prep and cleanup, perfect for busy weeknights.
• The mushrooms soak up all the herby, garlicky goodness, making every bite earthy and umami-packed.
• This dish pairs perfectly with mashed potatoes, creamy polenta, or crusty artisan bread to soak up that amazing sauce.

Ingredient List

• Bone-In Skin-On Chicken Thighs: The star of the dish. Chicken thighs stay juicy and flavorful even after searing and simmering. The crispy, golden skin adds a satisfying crunch and seals in all that moisture.
• Hot Italian Sausage: Adds a punch of spice and richness that perfectly balances the mildness of the chicken. As it browns, it releases flavorful oils that infuse the entire dish with a savory backbone.
• White Mushrooms: Mushrooms absorb flavor like a sponge. When sautéed, they release moisture and take on a deep, meaty taste that complements both the chicken and sausage beautifully.
• Coconut Milk: The secret to a creamy, comforting sauce without dairy. Coconut milk adds richness and a subtle sweetness that balances the spice from the sausage and the savoriness of the chicken.
• Garlic: A must-have flavor booster. Fresh garlic brings a warm, aromatic note that deepens the sauce and ties all the ingredients together.
• Fresh Thyme: Adds brightness and a delicate earthiness. Fresh thyme leaves cut through the richness of the coconut milk and meat, creating a balanced and fragrant finish.
• Italian Seasoning: A blend of herbs like basil, oregano, and rosemary adds layers of familiar Italian comfort to the dish. It infuses the sauce with warmth and depth.
• Olive Oil: Used to sear the chicken to golden perfection and sauté the aromatics. It adds a light fruitiness that enhances the overall richness of the skillet sauce.

Subs & Variations

• Protein Swap: Try bone-in pork chops or chicken breasts if you prefer leaner cuts. Adjust cooking times to avoid drying out the meat.
• Mushroom Variety: Swap white mushrooms for cremini, shiitake, or wild mushrooms for a deeper, woodsy flavor.
• Spice Level: Use mild Italian sausage or turkey sausage for a lighter, less spicy option.
• Coconut Milk Alternatives: If you’re not avoiding dairy, use heavy cream for an ultra-rich version or cashew cream for a vegan-friendly twist.
• Add Veggies: Spinach, kale, or sun-dried tomatoes are excellent additions for color and flavor contrast.

How to Make Skillet Chicken Thighs

1. Sear the Chicken: Heat olive oil in a large cast-iron or stainless steel oven-proof skillet over medium-high heat. Pat chicken thighs dry with paper towels and season with kosher salt and pepper. Place them skin-side down and sear until the skin is crisp and golden, about 6-8 minutes. Flip and sear the other side for 2-3 minutes. Remove and set aside.
2. Cook the Sausage: In the same skillet, add the sausage. Break it apart with a wooden spoon and cook until browned and slightly crisp. Remove and set aside with the chicken.
3. Sauté the Mushrooms and Garlic: Add the mushrooms to the skillet. Sauté until they release their moisture and start to brown, about 5 minutes. Add the garlic and cook just until fragrant.
4. Build the Sauce: Pour in the coconut milk, scraping the bottom of the pan to release any browned bits. Stir in the Italian seasoning and fresh thyme. Let the sauce simmer gently for 3-4 minutes to thicken slightly.
5. Return Chicken and Sausage to the Pan: Nestle the chicken thighs and sausage back into the skillet, skin-side up. Spoon some of the sauce over the top. Reduce the heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender.
6. Serve: Sprinkle with extra thyme or chopped parsley for garnish. Serve hot with rice, mashed potatoes, or warm bread to soak up every drop of sauce.

Tips for Storing

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat to prevent the sauce from separating.
• The sauce may thicken after chilling — add a splash of broth or water to loosen before reheating.
• Freeze leftovers for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.

FAQs

More Weeknight Recipes

• Skillet Lasagna
• Honey Glazed Spicy Chicken Thighs
• Grilled Chili Lime Chicken
• Creamy Sausage and Pea Pasta
• Stovetop Mac & Cheese
• Ground Beef Stroganoff

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