These quick and easy garlic mushroom chicken thighs are the perfect weeknight meal! Flavorful chicken mixed with fresh herbs, mushrooms, shallots, and lots of garlic. You’ll love this simple dinnertime recipe!
Around my house, chicken thighs are an absolute favorite!
They cook up easy and fast and always stay super tender and moist.
The first recipe that I made with boneless skinless chicken thighs is my super popular Honey Spiced Glazed Chicken. That recipe taught me that chicken thighs are the perfect weeknight protein because of how quickly they cook up.
Plus, they can handle lots of flavors and spices!
This recipe combines perfectly seasoned chicken thighs with mushrooms, shallots, and fresh herbs.
Trust me when I say you’re going to LOVE this simple and easy one-skillet recipe!
Table of Contents
Ingredients for garlic mushroom chicken thighs
- Boneless skinless chicken thighs – The best chicken to use for this dish is most definitely boneless skinless chicken thighs. They cook up quickly and stay super tender and juicy.
- Spices – To season my chicken I went with a mix of onion powder, garlic powder, kosher salt, and black pepper. It’s a simple mix of spices that I think can be found in most pantries and kitchens.
- Sliced baby bella mushrooms – While you can ideally use whatever mushrooms you have on hand I think easy-to-find sliced baby mushrooms are an excellent choice. If you’ve never heard of baby bella mushrooms you’re just looking for sliced baby portabella mushrooms. You can substitute sliced white button mushrooms as well.
- Garlic – I used 4 cloves of fresh from the farm garlic BUT feel free to adjust the amount you use based on freshness, potency, and overall love of garlic flavor.
- Shallots – I adore shallots and find them wildly underused. In the taste department, they remind me of a mix of onion and garlic.
- Fresh rosemary – I love the addition of fresh herbs to really boost flavor. Rosemary is one of my favorite fresh herbs that I keep on hand during the winter and grow fresh in the summer.
- Fresh thyme – Thyme is my other favorite fresh herb to keep on hand. It works perfectly here and if you don’t have fresh on hand dried can be used in its place.
The best chicken to use
I like using chicken thighs with this recipe as they stay moist and tender even if you overcook them.
For instance, you can use thin chicken cutlets in its place but the chicken cooking time should be adjusted as you will likely overcook the breasts if you follow the recipe as written.
How to store
You’ll want to store any leftover chicken thighs and mushrooms in an airtight container for up to 3 days.
More easy chicken recipes
- Love a good one pot recipe? Try my. One Pot Ground Chicken Fajita Pasta.
- Craving pizza? Try my Roasted Garlic Chicken Pizza.
- Need an easy flavorful meatball? Try my Easy Thai Baked Chicken Meatballs.
- Want extra crispy skin? Try my Crispy Pan Roasted Chicken Thighs.
- Craving sweet and savory? Try my Honey Spiced Glazed Chicken.
Garlic Mushroom Chicken Thighs
Ingredients
- 8 bonelss skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teasoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 16 ounces sliced baby bella mushrooms
- 4 cloves garlic minced
- 2 shallots peeled and thinly sliced
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme leaves
- Kosher salt to taste
- Black pepper to taste
Instructions
- Season both sides of the chicken thighs with garlic powder, onion powder, kosher salt, and black pepper.
- In a high sided 12 inch skillet add olive oil and set over medium-high heat.
- When the oil is hot add in the chicken and brown equally on both sides. It's ok if the chicken is not fully cooked as they will finish cooking after they go back into the mushroom mixture. However, you do want them to be mostly cooked.
- Remove the chicken from the skillet, add to a plate, and cover with foil.
- In the same pan add the butter and let melt and become bubbly.
- When the butter is ready add the sliced mushrooms, garlic, shallots, rosemary, and thyme.
- Saute over medium-high heat until the mushrooms start to soften and release some of their moisture, about 10 minutes.
- Sprinkle with the desired amount of kosher salt and pepper.
- Nestle the chicken, and any juices left on the plate, back to the skillet, and finish cooking until the chicken is fully cooked or reaches an internal temperature of 165 degrees F.
Nutrition
