You will love this easy Garlic Mushroom Chicken Thighs recipe! It is packed with flavor and so easy to make with a few simple ingredients. It is a budget-friendly recipe that you can make in 30 minutes or less! Enjoy these tender and moist chicken thighs smothered in garlic butter mushrooms in no time.
Need an easy dinner idea for today? You will not regret making this golden brown, super moist, tender chicken thighs combined with buttery mushrooms cooked with garlic. Your family will love how tasty it is and you’ll love how quick and easy it is to make. Cooked in one pan, cleaning up is easy and it’ll become a weeknight meal the whole family will love.
If you’re looking for other easy chicken recipes like this one, why not also try my Creamy Chicken and Mushroom Pasta or my Creamy Chicken Fajita Skillet. Both of these recipes are made in less than 30 minutes, making them perfect for a quick weeknight meal.
Why You’ll Love This Chicken Thighs Recipe
- An easy one-pan meal. Whipped up mainly with pantry staples this chicken thigh recipe can be on your table in less than 30 minutes!
- It’s delicious! These flavorful chicken thighs are pan-seared to lock in their moisture and have a golden crispy exterior.
- Packed with healthy goodness. This hearty meal is loaded with mushrooms and a ton of protein from the chicken. It’s the perfect healthy meal to serve your family.
- Low Carb. This recipe is healthy and keto approved.
Garlic Chicken Thighs Ingredients
- Chicken thighs: I use boneless, skinless chicken thighs. Trim off any excess fat.
- Seasoning: you will need onion powder, garlic powder, paprika, dried thyme, salt, and pepper to season the chicken with.
- Olive oil: or oil of your choice.
- Butter: to give your mushrooms that delicious buttery flavor, use unsalted butter.
- Mushrooms: you can use brown mushrooms or white mushrooms if you prefer.
- Garlic: finely chopped.
- Salt & pepper: season to taste.
- Chopped parsley: to garnish.
How To Make Garlic Mushroom Chicken Thighs
- Season the chicken: In a small bowl combine the ingredients; onion powder, garlic powder, paprika, thyme, black pepper, and salt. Season the chicken thighs with the prepared spice mix evenly.
- Sear the chicken: Heat a large skillet with oil on a medium flame, add the chicken thighs and sear for 9-10 minutes until they turn golden on both sides. Transfer them to a plate and set them aside.
- Cook the mushrooms: To the same skillet add the butter. Once the butter is melted, add mushrooms and garlic. Saute for 3-5 minutes and season the mushrooms with salt and pepper.
- Combine and serve: Transfer the chicken back to the skillet and garnish the chicken thighs with chopped parsley and serve over mashed potato.
Tips to Make the Best Mushroom Chicken Recipe
- You are welcome to swap your boneless skinless chicken thighs for boneless chicken breasts or chicken tenders. Cook time will have to be adjusted if you use a different cut of meat.
- You can use skin-on chicken thighs if you’d like. The skin helps keep the chicken moist. Keep in mind that bone-in, skin-on chicken thighs will take much longer to cook.
- Garnish with some fresh herbs such as oregano or parsley for a nice pop of color and add some grated Parmesan, if you like for extra flavor.
- Don’t crowd the pan as it can keep your chicken thighs from crisping up. You can sear your chicken in two batches if you have a smaller pan.
- When searing chicken, sear it smooth side down first.
Frequently Asked Questions
You can use an instant-read thermometer if you’re worried about over or undercooking your chicken thighs. The internal temperature of your chicken thighs should be 165ºF (75ºC) once it’s been fully cooked.
I used baby bella, they work great, providing a meaty texture and that lovely umami flavor. Brown mushrooms have more mushroom flavor than white mushrooms. But white mushrooms, cremini, or whatever you’ve got or whatever the store has will be fine! Be mindful that mushrooms soak up a lot of water, so don’t soak mushrooms or they will take on too much water. When you’re cleaning them give the mushrooms a little rinse and scrub under running water.
Store the leftover chicken and mushrooms in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the air fryer at a low temperature until cooked through.
Almost any side goes well with this recipe. Try my Brown Sugar Glazed Carrots, Cheesy Cauliflower Bread Sticks, Easy Homemade Mashed Potatoes, and Air Fryer Potatoes.
More Chicken Recipes to Try
I hope you enjoy all the recipes I share with you, including this delicious Garlic Mushroom Chicken Thighs recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Garlic Mushroom Chicken Thighs
Ingredients
- 6 boneless skinless chicken thighs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz brown mushrooms sliced
- 1 tablespoon garlic finely chopped
- Salt & pepper
- Chopped parsley to garnish
Instructions
- In a small bowl combine the ingredients; onion powder, garlic powder, paprika, thyme, black pepper and salt.
- Season the chicken thighs with the prepared spice mix evenly.
- Heat a large skillet with oil on a medium flame, add the chicken thighs and sear for 9-10 minutes until they turn golden on both sides. Transfer them to a plate and set aside.
- To the same skillet add the butter. Once the butter is melted, add mushrooms and garlic. Saute for 3-5 minutes and season the mushrooms with salt and pepper.
- Transfer the chicken back to the skillet and garnish the chicken thighs with chopped parsley and serve over mashed potato.
Notes
- You are welcome to swap your boneless skinless chicken thighs for boneless chicken breasts or chicken tenders. Cook time will have to be adjusted if you use a different cut of meat.
- You can use skin-on chicken thighs if you’d like. The skin helps keep the chicken moist. Keep in mind that bone-in, skin-on chicken thighs will take much longer to cook.
- Garnish with some fresh herbs such as oregano or parsley for a nice pop of color and add some grated Parmesan, if you like for extra flavor.
- Don’t crowd the pan as it can keep your chicken thighs from crisping up. You can sear your chicken in two batches if you have a smaller pan.
- When searing chicken, sear it smooth side down first.
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