Garlic Mushroom chicken thighs are a quick and easy weeknight meal. Tender chicken smothered in garlic butter mushrooms.
![Garlic mushroom chicken thighs in a cast iron skillet.](https://butteryourbiscuit.com/wp-content/uploads/2020/02/garlic-mushroom-chicken-thighs-9-2.jpg)
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 like my Cast Iron Chicken Thighs.
![Garlic mushroom chicken thighs in a cast iron skillet with a spoon pouring the juices on top.](https://butteryourbiscuit.com/wp-content/uploads/2020/02/garlic-mushroom-chicken-thighs-8-2.jpg)
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
- Buying boneless chicken thighs can be a bit pricier, its really easy to debone your 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 them in a ziplock freezer bag and freeze them for up to 3 months. Thaw in the refrigerator and reheat.
![A bite of chicken with mushrooms on a fork.](https://butteryourbiscuit.com/wp-content/uploads/2020/02/Garlic-mushroom-chicken-thighs-7-1.jpg)
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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.
Video
Nutrition
Serving: 1gCalories: 191kcalCarbohydrates: 4gProtein: 10gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 61mgSodium: 466mgFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!
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 🙂