If you are looking for a restaurant-quality dinner that comes together in a single skillet, this is it. Using skin-on chicken thighs keeps the meat incredibly juicy while delivering that perfect, crackly crunch on top.
📋 Ingredients
The Chicken: 4 bone-in, skin-on chicken thighs (Tip: You can use boneless, skin-on thighs for easier stuffing, or simply cut a pocket along the bone of bone-in thighs).
The Stuffing: 1 cup mushrooms (sliced), 1 cup mozzarella or provolone cheese (shredded), 2 cloves garlic (minced), 1 tbsp butter
The Pan Sauce: 1 tbsp butter, ½ cup heavy cream (for rich creaminess) or chicken broth (for a lighter sauce)
The Seasonings: Salt, black pepper, and Italian herbs (to taste)
The Garnish: Fresh parsley, finely chopped
🥣 Directions
1. Sauté the Mushroom Filling: Heat 1 tablespoon of butter in a large, oven-safe skillet over medium heat. Add the sliced mushrooms and minced garlic. Sauté for 4 to 5 minutes until the mushrooms are tender and beautifully browned. Remove from heat and transfer them to a small bowl to cool slightly, then toss them with the shredded mozzarella or provolone.
2. Prep and Season the Chicken: Pat the chicken thighs completely dry with a paper towel. Using a sharp knife, carefully slice a pocket into the thickest part of the meat (or underneath the skin), being careful not to cut all the way through. Generously season the outside and inside of the chicken thighs with salt, pepper, and Italian herbs.
3. Stuff the Thighs: Stuff a generous spoonful of the cheesy garlic-mushroom mixture into the pocket of each chicken thigh. Use a toothpick to secure the edges if necessary to keep the filling from spilling out too early.
4. Sear for Crispy Skin: Melt the remaining 1 tablespoon of butter in the same skillet over medium-high heat. Place the chicken thighs in the skillet, skin-side down. Sear undisturbed for 5 to 6 minutes until the skin turns deep golden-brown and crispy. Flip the thighs over.
5. Create the Velvety Sauce: Reduce the heat to medium-low. Pour the heavy cream (or chicken broth) directly into the pan around the chicken, gently scraping up any browned bits from the bottom of the skillet. Sprinkle a little extra pinch of Italian herbs into the sauce.
6. Simmer and Melt: Cover the skillet with a lid and let it simmer on the stovetop for 15 to 20 minutes (or bake uncovered in a preheated oven at 375°F / 190°C) until the chicken internal temperature reaches 165°F (74°C) and the cheese inside is completely melted and bubbling out.
7. Garnish and Serve: Remove from heat, spoon that glossy garlic pan sauce right over the crispy tops of the chicken, and scatter fresh chopped parsley generously over the entire dish. Serve warm right out of the skillet!