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Garlic Mushroom Chicken Thighs

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Garlic Mushroom chicken thighs are a quick and easy weeknight meal. Tender chicken with delicious garlic butter mushrooms. on top

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.

 

 

 

Chicken thighs are my favorite cut to use most of the time. I think they are juicer and have less of a chance of drying out. Although chicken breasts would also work. I serve this with mashed potatoes, pasta or sometimes just a veggie side.

 

I could just eat this pan of garlic butter mushrooms and be a happy camper. The garlic butter gets all absorbed into the mushrooms. SO good! If you love mushrooms like I do you’ll love my Italian Sausage Stuffed Mushrooms as your next appetizer.

 

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Yield: 6

Garlic Mushroom Chicken Thighs

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
  • 3 tablespoons butter
  • 4 cloves garlic minced

Instructions

    1. In a small bowl combine the onion powder, garlic powder, paprika, salt, pepper and red pepper flakes.
    2. Pat chicken thighs dry with a paper towel. Sprinkle seasoning over the chicken evenly.
    3. Heat oil in a skillet on medium high heat. Place the chicken in hot skillet and sear for about 7 minutes. Flip and cook another 7 minutes or until chicken is 165 degrees and juices run clear. Remove chicken to a plate and keep warm.
    4. 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 about another minute.
    5. Return the chicken to the pan and garnish with fresh chopped parsley.

Nutrition Information

Yield

6

Serving Size

1
Amount 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.

Did you make this recipe?

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© Wendie
Cuisine: American

Comments

  1. Wendie says

    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.

  5. David says

    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.

  7. Charity says

    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.

  9. Terry Tsuhako says

    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!!

  11. Laura says

    5 stars
    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.

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