Garlic Mushroom chicken thighs are a quick and easy weeknight meal. Tender chicken smothered in garlic butter mushrooms.
Chicken and mushrooms go so well together, especially with garlic and butter. This is a quick and easy weeknight meal the whole family will love.
The simple spice mixture and those garlicky buttery mushrooms are what really make these chicken thighs so amazing. Serve it over pasta, rice, or with a starchy vegetable.
Tips for making Garlic Mushroom Chicken Thighs
- I love using chicken thighs like my Honey Butter Chicken but you could use chicken breasts, but they will dry out much faster, so watch the cooking time.
- I use a 12 inch cast iron skillet but any large skillet will work.
- This recipe reheats well and it delicious as dinner leftovers or a quick lunch.
What do I serve with garlic mushroom chicken thighs?
- Roasted Garlic Red Mashed Potatoes
- Green Beans with Bacon
- Oven Roasted Asparagus
- Roasted Broccoli
- Shredded Brussels Sprouts with Bacon
- No-Knead Artisan Bread
Can I freeze garlic mushroom chicken thighs?
To freeze cooked chicken thighs place in a ziplock freezer bag and freeze for up to 3 months. Thaw in the refrigerator and reheat.
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Garlic Mushroom Chicken Thighs
Garlic Mushroom chicken thighs have the most delicious garlic butter mushrooms. A weeknight dinner the whole family will love.
Ingredients
- 1-1/2 pounds boneless skinless chicken thighs (about 6 large thighs)
- 1 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil or coconut oil
- 8 ounces sliced mushrooms (I use cremini)
- 3 tablespoons butter
- 4 cloves garlic minced
Instructions
- In a small bowl combine the onion powder, garlic powder, paprika, salt, pepper, and red pepper flakes.
- Pat chicken thighs dry with a paper towel. Sprinkle seasoning over the chicken evenly.
- Heat oil in a skillet on medium-high heat. Place the chicken in a hot skillet (I use cast iron) and sear for about 7-8 minutes. Flip and cook another 7-8 minutes or until chicken is 165 degrees and juices run clear. Remove chicken to a plate and keep warm.
- Add the butter to the skillet and mushrooms. season with salt and pepper and saute for about 3 minutes. Add in the garlic and cook until fragrant for about another minute.
- Return the chicken to the pan and garnish with fresh chopped parsley.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 191Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 61mgSodium 466mgCarbohydrates 4gFiber 1gSugar 1gProtein 10g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yay so happy you loved it 🙂
This was a easy dinner and it tastes amazing thank you
This recipe doesn't need to be marinated but it certainly won't hurt it.
Greetings sounds great! Going to make tomorrow can I marinate the thighs today?
Very good!!! Added some chicken stock, more garlic (there is never enough, I use it irrationally) at the end and simmered it all a bit so there would be something to soak into the rice. 😋
Oh, a guy after my own heart adding more garlic....lol so happy you loved it 🙂
Great recipe. Loved the mushrooms. Think I'll add a little more garlic next time.