Delicious Garlic Mushroom Chicken Thighs

Garlic mushroom chicken thighs are the kind of dinner you throw together when time is tight but you still want something seriously satisfying. Everything cooks in one pan, with golden seared chicken simmering in a rich garlic butter mushroom sauce that feels indulgent yet naturally low carb.

The combination of butter, garlic, and mushrooms is already a classic, but once juicy chicken thighs join the pan, it turns into something crave worthy. The sauce is savory, aromatic, and perfect for spooning over rice, pasta, mashed potatoes, or lighter options like cauliflower mash or zucchini noodles.

Chicken thighs work beautifully here because dark meat stays tender and soaks up all the flavor released by the mushrooms. That said, this recipe is wonderfully forgiving, so boneless skinless chicken breasts or tenders can easily step in without changing the method.

With just a handful of simple ingredients, this dish delivers big flavor without extra effort. Cooking the mushrooms in the same pan as the chicken lets them pick up all those browned bits, creating a deeper, more satisfying sauce.

Once everything comes together, the result is a cozy, garlicky chicken dinner that feels far more impressive than the effort it takes. It is the kind of recipe that quickly earns a permanent spot in your weeknight rotation.

Delicious Garlic Mushroom Chicken Thighs

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These Garlic Mushroom Chicken Thighs are a true weeknight hero. Golden-seared chicken thighs are simmered in a rich garlic butter mushroom sauce with a touch of herbs, creating a dish that’s simple yet full of flavor.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

For The Chicken:

• 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
• 1 teaspoon each onion powder and garlic powder
• 1/2 teaspoon each of dried thyme and rosemary
• 1/2 teaspoon salt
• 1/4 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
• 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)

Instructions

1. 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.
2. 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.
3. 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.
4. 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: For even more amazing flavour, add in 1/3 cup dry white wine with your mushrooms and cook it down to half before adding the chicken back into the pan.

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