Crispy Chicken Thighs with Spicy Garlic Mushrooms
Ingredients
- 6chicken thighs (bone-in, skin-on)
- 1 poundcremini mushrooms
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 3 tablespoonolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Quarter 1 pound cremini mushrooms.
Method
- 01
Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, place chicken skin-side down and cook for 6–7 minutes until the skin is golden and crispy. Flip and cook for another 4–5 minutes. Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the same skillet. Add the mushrooms in a single layer and let them sit undisturbed for 3 minutes until they begin to brown, then stir and cook for another 2–3 minutes.
- 04
Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 05
Pour in soy sauce and rice vinegar, scraping up any browned bits from the pan. Return the chicken thighs skin-side up to the skillet, nestling them among the mushrooms.
- 06
Reduce heat to medium and simmer for 8–10 minutes until the chicken is cooked through (165°F at the thickest part) and the sauce has reduced slightly. Serve hot.
Spice Tips
The red pepper flakes deliver moderate heat; for a milder dish, omit them entirely. For serious kick, add a teaspoon of sriracha or sambal oelek to the pan with the soy sauce. A squeeze of fresh lime juice at the end adds brightness and cuts the richness.
This recipe works equally well with chicken breasts (reduce cooking time by 3–4 minutes). For less heat, use 1/4 teaspoon red pepper flakes instead.