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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! For something a little extra, they’re also amazing spooned over Fried Rice to soak up that rich, garlicky sauce.
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.
Excellent recipe! I made this for dinner tonight and it definitely will be one I’ll make again! I doubled the seasoning and used 7 boneless thighs. I also made a side of flash fried French green beans. My hubby and I enjoyed this dish! Thanks for sharing!
Made this twice. Delicious. I had to double the coating but that’s about it. Smells great and tastes great. Great as leftovers too. Another wonderful recipe. Thank you
Made this to your recipe, but cut in half. This was awesome! Served with a side of lemon pepper butter broccoli. VERY flavorful!
Here in Alaska, we tried this for dinner last night. It was quite delicious and satisfying. Real comfort food and very popular with my dinner partner! I didn’t make the rub mix, but just sprinkled the rub ingredients directly on the pat-dried chicken, and then rubbed it in, which I think saved a lot of time. I deglazed the pan (before adding the mushrooms) with a nice Chardonnay and added a little more butter. I didn’t have much “sauce” at the end of the day, so I added some heavy cream. Next time I think I might add chicken broth and less cream as it was a little too rich. We served this over buttery farfalle with blistered asparagus on the side. Very nice and a keeper recipe. Thanks for sharing.
Just cooked this dish for dinner. The results were tasty. I used an instant read meat thermometer to verify 165˚ F. internal temp for the chicken (took it off the heat at 155˚ and let rest while making cooking the mushroom sauce). I used fresh shiitakes and king trumpets. Thanks for an accurate and delicious recipe.
I just made this recipe for dinner and it’s a home run! I normally only like to work with white meat, but my husband is a huge fan of dark meat so I said what the heck and went for it. I must say, I am now a fan of dark meat! The garlic mushroom sauce is something I wish I could can and use again and again and again. Thanks for sharing!
It tastes great with white meat too. I make for our large family gatherings snd some don’t like dark meat. Both taste incredible.
My chicken pieces were nowhere near fully cooked after ten minutes on each side, even though I sort of butterflied them, if you see what I mean. I like mushrooms caramelized, so I cooked them rather brown and then added the butter and garlic and put the chicken back in the pan on low heat to stew a bit with the garlic and mushrooms while the rice cooks. It smells heavenly!
Just one word: delicious!!
Combined this btw with Turkish rice, which was a great combination.
Thanks for sharing.
What an easy yet awesome dish. Everyone raved about how good it was when I served this dish and the “haters” are actually thinking I know how to cook now. Thanks 🙂
Thank you for the easy conversion to more or fewer eaters!
This was truly delicious. Thank you ~ I will be back <3