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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 you’re faced with minimal ingredients and no time. Serve these Garlic Mushroom Chicken Thighs over rice, pasta, mashed potatoes, OR lower carb options like mashed cauliflower or zucchini noodles!
Chicken Mushroom
Who doesn’t love this flavor bomb? Many readers have been writing in asking how to simplify this Cheesy Garlic Butter Mushroom Stuffed Chicken recipe. 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 on to 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 flavor in the mushrooms.
Garlic Mushrooms
The simple sauce of the buttery garlic mushrooms mixed with the seared chicken is what makes this Garlic Mushroom Chicken Thighs recipe amazing.
- Butter — we use unsalted to better adjust the saltiness in the recipe
- Garlic — use fresh or bottled 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!
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Garlic Mushroom Chicken Thighs
Ingredients
For The Chicken:
- 1 1/2 pounds boneless skinless chicken thighs, around 6-8 fillets
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 3/4 teaspoon paprika
- 2 tablespoons olive oil, divided
For The Sauce:
- 1 tablespoon butter
- 8 ounces brown mushrooms, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1/2 – 1 teaspoon dried thyme, adjust to your taste
- 1/2 – 1 teaspoon dried rosemary, adjust to your taste
- 1/2 cup dry white wine or chicken broth
- salt and pepper, to season if needed
Instructions
- Pat chicken thighs dry with a paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt, pepper and paprika. Coat the chicken evenly with the combined seasoning.
- Heat 1 tablespoon of oil in 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 the center (about 8 minutes on each side, depending on thickness). Add the remaining oil to cook the second batch. Transfer to a plate; set aside and keep warm.
- In the same pan, melt the butter and add the mushrooms. Cook until soft (about 3 minutes). Add the garlic, parsley, thyme, and rosemary; sauté until fragrant (about 1 minute). Add in the wine or stock and let simmer to reduce to half.
- Return the chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my this was so easy and so scrumptious. And really a pretty dish. Tender, flavorful and moist! tyty!
Hi Susan! I’m so glad you enjoyed this recipe. Thanks for your feedback 🙂
Really good. I initially planned to grill some chicken thighs and roast a side dish of butternut squash and mushrooms, but I ran out of sheet pan space so didn’t use the mushrooms. I found this recipe and gave it a try – a bit over 2 pounds of chicken thighs so two batches to brown, then let the first batch of browned thighs sit in the oven while I worked on the second.
Tasted great and the chicken/mushrooms/sauce went really well with the roasted squash. Thanks !@
This was a hit. I used fresh herbs for the mushrooms. I also added some spinach that I had sautéed earlier. It was great with mashed potatoes.
Pretty good! I added wine like some others just because I love a wine sauce. I added extra everything because I had a lot of chicken. Yummy! Didn’t use rosemary… didn’t have any. Just used some parsley.
Pretty Good! I will make it again.
This was so delicious. I can’t describe how great this is. We loved it. Put it over linguini.
It looks just like the picture! I will be trying more of your recipes. Thanks!
A keeper. I cooked according to the recipe as I always do for a new recipe in respect of the original chef. I used the suggested white wine. Absolutely delicious!!
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.
That sounds wonderful! I am going to adopt that version! Thank you! 🥂