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 chicken thighs 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.
No, I wouldn't recommend this particular recipe for the air fryer.
Would I be able to do this same recipe but with an fryer or is it not recommended?
This is delicious.
Yay Laura! So happy to hear that 🙂
Yum- delicious and easy!
I would recommend pulling the skin off and adding 10 minutes of extra time and check with a meat thermometer until it reaches 165 degrees.
I have bone-in chicken thighs - how would I adjust the time for them?
Woohoo, Teressa!
I love, love this recipe!
I subbed tenders for the thighs for speed of cooking. I also added 1/2c of white wine to deglaze after the mushrooms cooked, then added 1c chicken bone broth. I allowed it to simmer to reduce by half then mounted with 2T of butter. I added 3 T of sour cream and a 1/4c of chopped fresh parsley. I tossed with pasta and allowed that to absorb the sauce. Delicious recipe, prepped and cooked in less than 30 minutes.
So happy to hear that Charity!
Made this for dinner tonight and it was delicious!!! And so easy to make. The only thing I did differently was to deglaze my pan with a little bit of white cooking wine.
Yay Terry, so happy you loved it 🙂
Aloha Wendi! After I cooked the chicken, I deglazed with a cup of chicken stock then tossed mushrooms in. Simmer on med then returned chicken to pan. It made an awesome mushroom gravy after thickening with cornstarch. The dish was magical!!
Yay Laura! So happy to hear that. Thanks for the great review 🙂
This is so good. I made it a second time tonight since my kids requested it. I think it will be part of the regular rotation. The second time I made it I used thin cut chicken breast and doubled the butter, garlic and mushrooms because the kids love the mushrooms.
Can you give me the recipe for 8 people.my email is [email protected]@charter.net. Thanks
Yay Paula, so happy you loved it 🙂
These are super yummy and even better the second day! 😋
That would be natural sugar from the mushrooms.
What sugar is in this? Saw it in the nutrition notes. Thanks.
Yay Tracy! So happy you loved it 🙂
Thank you , Wendie! This was absolutely delicious!
You can just watch the cooking time so they dont dry out.
Can you use chicken breast. We like breast better than thighs.