Garlic Mushroom Chicken Thighs are a fast, easy dinner recipe that comes together in only 30 minutes. Delicious, juicy, golden brown chicken with soft, tender, sliced mushrooms dripping with garlic butter.
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Chicken thighs are an affordable protein and make an easy weeknight dinner. When I need something filling without breaking the bank, I make these thighs with garlic butter mushrooms, or my Chili Crunch Chicken Thighs or Oven Baked Teriyaki Chicken Thighs. Whip out a simple side dish and dinner will be on the table in no time.
Why this recipe works
Garlic and butter compliment each other so nicely and that combination works well with the mushrooms. If you're a garlic butter fan, try my Slow Cooker Garlic Butter Chicken!
This garlic mushroom chicken thighs recipe is one that the whole family will enjoy. It's an easy recipe to scale to make more for feeding crowds during holidays or special occasions or gatherings.
Plus, these crispy boneless chicken thighs are versatile and go great with various sides, especially classics like Green Beans with Bacon and Creamy Garlic Mashed Potatoes.
Let's Gather The Ingredients
- Chicken thighs: I used boneless skinless chicken thighs, bone in will also as will chicken breasts but the cooking time will need to be adjusted a bit.
- Seasonings: onion powder, garlic powder, paprika, salt, black pepper, red pepper flakes, and minced garlic cloves
- Cooking oil: olive oil or coconut oil
- Mushrooms: Cremini or white button.
- Butter: Salted or unsalted is fine.
How to Make Garlic Mushroom Chicken Thighs
- Step 1: In a small bowl, combine the spices.
- Step 2: Place chicken thighs on a cutting board. Use a paper towel to pat dry, and then coat chicken evenly with the spice mixture.
- Step 3: Add oil to large skillet and heat it up. Add chicken and sear. Flip the chicken and cook until the internal temp reaches 165 and juices are clear. Remove chicken from skillet and set aside.
- Step 4: In the same skillet, add the butter and mushrooms. Season with salt and pepper before sauteeing. Add garlic and cook. Return juicy chicken thighs to the garlic butter mushroom sauce and coat.
Recipe Tips
- The cooking time may vary depending on the size and thickness of your chicken thighs. Always use a meat thermometer to ensure that the internal temperature of the chicken reaches 165F before consuming.
- Choose chicken thighs of similar size is the easiest way to ensure they cook properly.
- You could use chicken breast if desired, but they'll need different cook times. You don't want to dry them out.
- Store leftovers in an airtight container for up to 3-4 days in the fridge. Additionally, this is a good chicken recipe to freeze for later.
Recipe Faq's
Yes, using bone-in chicken thighs can be done like my Cast Iron Chicken Thighs. If doing so, you'll need to adjust the cook time. Use a meat thermometer to check that the chicken is properly cooked before serving. Or, you could learn how to debone chicken thighs and buy the cheaper bone-in ones, debone them and still end up with boneless garlic chicken and mushrooms.
There are a few different kinds of mushrooms that would work for this recipe. I use Cremini mushrooms with their slightly firmer texture and love the earthy flavor that they bring. You could use white button mushrooms if you prefer something a bit more mild. They're a little more spongy and will soak up the garlic and other seasonings. White button mushrooms tend to be slightly cheaper than cremini mushrooms.
Yes, to freeze cooked chicken thighs place them in a ziplock freezer bag and freeze them for up to 3 months. Thaw in the refrigerator and reheat.
More chicken thigh recipes
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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.
Garlic Mushroom Chicken Thighs
Equipment
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.
Video
Notes
- The cooking time may vary slightly depending on the size and thickness of your chicken thighs. Always use a meat thermometer to ensure that the internal temperature of the chicken reaches 165F before consuming.
- Boneless chicken breasts can also be used I recommend slicing them so they are thinner. Chicken tenders will also work.
Fantastic glad you enjoyed it Faith!
Yum!!!! Love love love this recipe! I added a nice garlic mashed potatoes!
Fantastic Lily, glad it was a hit!
😋👌👍Yummy, my family love it and I will make it again. Thank you for this delicious recipe.
So happy you both loved it 🙂
It was wonderful! My wife and I thoroughly enjoyed it. I’ll make it again!
So happy you enjoyed it Karen 🙂
Added some morels I just foraged and it was such a hit paired with rustic mashed potatoes and asparagus from the garden!!
Yes, I've made this recipe several times, it is a favorite of mine. Tonight it will be with baked potatoes and sweet kale slaw.
So happy you enjoyed it 🙂