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Garlic Mushroom Chicken Thighs (LOW CARB) is a quick throw together chicken recipe all cooked in one pan!
Golden seared chicken thighs in a delicious garlic butter mushroom sauce with a hint of herbs is THE weeknight dinner everyone raves about! The perfect dinner when your faced with minimal ingredient and no time. Serve these Garlic Mushroom Chicken Thighsover rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!
Chicken Mushroom
Who doesn’t love this flavour bomb? Many readers have been writing in asking how to simplify this Cheesy Garlic Butter Mushroom Stuffed Chickenrecipe. Of COURSE I’m up for that and here it is! Garlic butter and mushrooms go hand in hand already, for breakfast, lunch or dinner. BUT throw in some juicy, golden chicken thighs and WHOA have mercy!
Boneless Chicken Thigh Recipe
We decided to use chicken thighs for this recipe because dark meat suits the natural juices released from mushrooms. Although we use chicken thighs, you can substitute them with skinless, boneless breasts or chicken tenders if you like and follow the rest of the directions. This is an extremely forgiving recipe!
Simple Ingredients
With only a handful of ingredients, you’ll have one of the BEST and easiest chicken recipes hit your dinner table.
Once your chicken is seared, move onto your garlic butter mushrooms! Cook them in the same pan your chicken was in, scraping up any browned bits from the base of the pan for extra flavour in the mushrooms.
Garlic Mushrooms
The simple sauce of the buttery garlic mushrooms mixed with the seared chicken is what really makes this Garlic Mushroom Chicken Thighs recipe amazing.
- Butter — we use unsalted to better adjust the saltiness in the recipe
- Garlic — use fresh or bottle minced garlic. Fresh is best!
- Mushrooms — brown or white mushrooms
- Herbs — we love thyme, rosemary and parsley! Not a fan of those? Use whatever herbs YOU like!
More chicken thigh recipes
Chicken Thighs With Creamy Mushroom Garlic Sauce
Garlic Teriyaki Chicken Thighs
Roasted Asian Glazed Chicken Thighs
Mushroom Chicken Thighs on VIDEO!
Garlic Mushroom Chicken Thighs
Author: Karina
Golden seared chicken thighs in a delicious, buttery garlic mushroom sauce with a sprinkle of herbs is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!
4.96 from 45 votes
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Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Serves: 6 people
Ingredients
For The Chicken:
- 1 ½ pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
- 1 teaspoon each onion powder and garlic powder
- ½ teaspoon each of dried thyme and rosemary
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- 2 tablespoons olive oil
For The Sauce:
- 1 tablespoon butter
- 8 ounces (250 g) sliced brown mushrooms
- 4 cloves garlic, minced (or 1 tablespoon minced garlic)
- 1 tablespoon fresh chopped parsley
- ½ - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
Instructions
Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Notes
*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine.If you don't like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon.
Optional: For even more amazing flavour, add in ⅓ cup dry white wine with your mushrooms and cook it down to half before adding the chicken back into the pan.
Nutrition
Calories: 206kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 198mg | Potassium: 261mg | Vitamin A: 140IU | Vitamin C: 1.5mg | Calcium: 21mg | Iron: 1.1mg
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Reader Interactions
Comments
Bob says
I made this recipe for dinner last night. I used fresh spices from our garden and 2 cloves of minced elephant garlic in the sauce. I also added 1/3cup white wine and 1/2cup
Chicken Stock to the sauce. I simmered the thighs for 30 minutes while the pasta cooked and thickened the sauce with a tbs of corn starch.
It was delicious and my family loves it.Reply
Diane Phillips says
Made this recipe and it was excellent. Husband doesn’t care for thighs so I was taking a chance trying this recipe. We both loved it. I added some vegetable broth. Great gravy for serving with rice! Making it again today…..Reply
Moe says
Absolutely loved this dish. One of the best I’ve encountered in a long timeReply
Angela Morales says
Great recipe! I cub d potatoes and cooked them first, seasoned them with the same herbs in the recipe. Absolutely delicious!Reply
Steve says
I added almost a full bottle of white wine to the sauce before returning the chicken to it (four large thighs, for four people) and then cooked it down until it reduced by half — made a delicious sauce. Your recipe also works well with bone-in/skin-on chicken thighs.Reply
Teresa says
I just made this for tonight’s dinner. I haven’t read all the comments, so someone may have mentioned this. Beware of using dried rosemary. The taste was amazing but those little pieces of rosemary stem are not a welcomed surprise when you are chewing .Reply
Patti says
This really was awesome, I never post comments! I added chicken stock at the end. About a 1/2 cup or so cause my hubs likes sauce, I also doubled the sauce, it was so good!!!!! Thankyou!!!!Reply
Karina says
Hi Patti, thank you for taking the time to leave a comment! I’m thrilled to hear that you found it awesome and made it your own by adding chicken stock and doubling the sauce—what a fantastic idea! Thank you for sharing your experience, and I’m so glad you and your husband enjoyed it. If you ever try more recipes or have questions, feel free to reach out. Happy cooking!
Reply
Miranda says
I did the same to make it saucy….my daughter who has issues with meat love it!Reply
Ana says
This was absolutely delicious! I was looking for something different instead of the same old baked chicken. Served with white rice and veggies!Reply
Muanis says
I’ve done this so many times at this point that I can do almost without looking at the recipe. I like some of the comments around using white wine with the mushrooms and reduce that and also the flour with broth to make it creamy. I’ve done this with a simple risotto, plain rice and salad and it is a favorite in our house.Reply
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4.96 from 45 votes (1 rating without comment)
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