PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVES: 6 people
This is the best chicken dinner ever! Juicy chicken thighs clothed in a luscious buttery garlic mushroom sauce. Sprinkle with herbs for that extra goodness! For an easy and quick meal, serve these garlic mushroom chicken thighs over rice, pasta, mashed potatoes. Or if you want a low-carb meal, this is also perfect with mashed cauliflower or zucchini noodles.
INGREDIENTS
Chicken:
2 tbsp olive oil
1 1/2 lbs (700 grams) boneless skinless chicken thighs (around 6-8 fillets)
1/2 tsp each of dried thyme and rosemary
1 tsp each onion powder and garlic powder
1/2 tsp salt
1/4 tsp cracked black pepper
Sauce:
8 oz. (250 grams) sliced brown mushrooms
1 tbsp butter
1 tbsp fresh chopped parsley
1/2 – 1 tsp each of dried thyme and dried rosemary (adjust to suit your taste)
4 cloves garlic, minced (or 1 tbsp minced garlic)
HOW TO MAKE GARLIC MUSHROOM CHICKEN THIGHS
Step 1: Using a paper towel, pat the chicken thighs dry. Trim off the excess fat. Mix the onion powder, garlic powder, herbs, salt, and pepper until well combined. Evenly coat the chicken with the seasoning.
Step 2: In a large pan or skillet, heat a tbsp oil over medium-high heat. Add the chicken to the pan in batches and sear for about 8 minutes per side until browned and no longer pink in the middle. Note that the cooking time of the chicken varies depending on the thickness of the meat. If needed, add the rest of the oil to the pan before searing the second batch. When done, place the chicken on a plate. Set aside and make sure to keep the chicken warm.
Step 3: Melt the butter in the same pan or skillet. Once melted, add the mushrooms to the pan and season with salt and pepper. Cook the mushrooms for approximately 3 minutes until soft. Add the garlic along with the parsley, thyme, and rosemary. Saute everything for about a minute or until aromatic.
Step 4: Place the chicken back in the pan. Adjust the seasoning according to taste. Serve right away garnished with some fresh parsley. Enjoy!
NOTES:
Feel free to use fresh herbs. Add 2 tsp each. You can also swap thyme or rosemary with basil and oregano. Alternately, you can also Tarragon.
This is optional but recommended if you want a more fantastic flavour. To the mushrooms, add 1/3 cup dry white wine. Cook it down to half before returning the chicken to the pan.
NUTRITION FACTS:
Calories: 206kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 198mg | Potassium: 261mg | Vitamin A: 140IU | Vitamin C: 1.5mg | Calcium: 21mg | Iron: 1.1mg
Ingredients
- Chicken:
- 2 tbsp olive oil
- 1 1/2 lbs (700 grams) boneless skinless chicken thighs (around 6-8 fillets)
- 1/2 tsp each of dried thyme and rosemary
- 1 tsp each onion powder and garlic powder
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- Sauce:
- 8 oz. (250 grams) sliced brown mushrooms
- 1 tbsp butter
- 1 tbsp fresh chopped parsley
- 1/2 - 1 tsp each of dried thyme and dried rosemary (adjust to suit your taste)
- 4 cloves garlic, minced (or 1 tbsp minced garlic)
Instructions
Step 1: Using a paper towel, pat the chicken thighs dry. Trim off the excess fat. Mix the onion powder, garlic powder, herbs, salt, and pepper until well combined. Evenly coat the chicken with the seasoning.
Step 2: In a large pan or skillet, heat a tbsp oil over medium-high heat. Add the chicken to the pan in batches and sear for about 8 minutes per side until browned and no longer pink in the middle. Note that the cooking time of the chicken varies depending on the thickness of the meat. If needed, add the rest of the oil to the pan before searing the second batch. When done, place the chicken on a plate. Set aside and make sure to keep the chicken warm.
Step 3: Melt the butter in the same pan or skillet. Once melted, add the mushrooms to the pan and season with salt and pepper. Cook the mushrooms for approximately 3 minutes until soft. Add the garlic along with the parsley, thyme, and rosemary. Saute everything for about a minute or until aromatic.
Step 4: Place the chicken back in the pan. Adjust the seasoning according to taste. Serve right away garnished with some fresh parsley. Enjoy!
Notes
Feel free to use fresh herbs. Add 2 tsp each. You can also swap thyme or rosemary with basil and oregano. Alternately, you can also Tarragon. This is optional but recommended if you want a more fantastic flavour. To the mushrooms, add 1/3 cup dry white wine. Cook it down to half before returning the chicken to the pan.
