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 time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 pounds boneless skinless chicken thighs, (around 6-8 fillets)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 3/4 teaspoon paprika
- 2 tablespoons olive oil, (divided)
- 1 tablespoon butter
- 8 ounces brown mushrooms, (sliced )
- 4 cloves garlic, (minced)
- 1 tablespoon fresh parsley, (chopped)
- 1/2 - 1 teaspoon dried thyme, (adjust to your taste)
- 1/2 - 1 teaspoon dried rosemary, (adjust to your taste)
- 1/2 cup dry white wine or chicken broth
- salt and pepper, (to season if needed)
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.