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. This easy one-pan recipe is perfect when you’re short on time but still want something hearty and satisfying.
Serve these Garlic Mushroom Chicken Thighs over rice, pasta, or mashed potatoes for a classic comfort meal, or opt for low-carb favorites like mashed cauliflower or zucchini noodles. No matter how you enjoy it, this recipe delivers a garlicky, buttery sauce that elevates every bite and makes dinner feel effortless yet special.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
For The Chicken:
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1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
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1 teaspoon each onion powder and garlic powder
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1/2 teaspoon each of dried thyme and rosemary
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1/2 teaspoon salt
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1/4 teaspoon cracked black pepper
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2 tablespoons olive oil
For The Sauce:
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1 tablespoon butter
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8 ounces (250 g) sliced brown mushrooms
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4 cloves garlic, minced (or 1 tablespoon minced garlic)
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1 tablespoon fresh chopped parsley
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1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
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: 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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