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 Thighs over 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 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 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
Ingredients
For The Chicken:
- 1 ½ pounds boneless skinless chicken thighs around 6-8 fillets
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- 2 tablespoons olive oil
For The Sauce:
- 1 tablespoon butter
- 8 ounces brown mushrooms sliced
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1 tablespoon fresh parsley chopped
- ½ - 1 teaspoon dried thyme adjust to your taste
- ½ - 1 teaspoon 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.
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…..
Moe says
Absolutely loved this dish. One of the best I’ve encountered in a long time
Angela Morales says
Great recipe! I cub d potatoes and cooked them first, seasoned them with the same herbs in the recipe. Absolutely delicious!
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.
Frank HIll says
Very good recipe.. I made it for dinner this evening. I added about 1/2 cup pf Pinot Grigiio and chicken stock to the sauce. I left the skin on and made it nice and crispy. Served it over rice with steamed carrots
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 .
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!!!!
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!
Miranda says
I did the same to make it saucy….my daughter who has issues with meat love it!
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!
Julie says
This recipe is easy and so delicious! I made the recipe as written only adding some white wine for extra sauce. My whole family gobbled it up. Can’t wait to make it again.
P S. It’s also a beautiful in the pot and on the plate, an added bonus!
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.
jane says
i love this dish so much! I have been making this with bone in, skin on thighs for years!
I season the thighs under and over the thighs with whatever I am in the mood for. Then heat a saucepan until very hot oner medium high heat. Then add a smidgen of EVOO and add Thighs skin side down. Do not disturb for about 4 minutes. Turn over for another 3 minutes and remove to a plate to rest.
Kathy B says
Simple yet absolutely delicious! Added a small amount of broth otherwise followed the recipe exactly.