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Golden seared chicken thighs with buttery garlic mushroom sauce with a sprinkle of herbs Served over rice, pasta, mashed potatoes or lower carb options like mashed cauliflower or zucchini noodles!
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4.97 from 52 votes

Garlic Mushroom Chicken Thighs

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! 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: Chicken Thighs, Garlic Mushroom Chicken Thighs
Servings: 6 people
Calories: 208kcal
Author: Karina

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
  • ¾ 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
  • ½ - 1 teaspoon dried thyme, adjust to your taste
  • ½ - 1 teaspoon dried rosemary, adjust to your taste
  • ½ cup dry white wine or chicken broth
  • salt and pepper, to season if needed
US - Metric

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

*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: Add in an extra ¼ cup of chicken broth for extra sauce.

Nutrition

Calories: 208kcal | Carbohydrates: 3g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 313mg | Potassium: 471mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg