If you love chicken and mushrooms then you will love this garlic mushroom chicken thighs recipe. It is quick, easy, and sinfully delicious, this is a one-skillet recipe so you won't have a million dishes to clean up afterward. You will love this one, especially if you like 30 minutes dinner.
I like to serve this with kale mashed potatoes, roasted potatoes, or pasta.
Why you will love this garlic mushroom chicken recipe
- This recipe is a hybrid of garlic chicken and mushroom sauce. It is quick and easy to make and takes less than 30 minutes from start to finish, perfect for a weeknight meal!
- Economical! This is a budget-friendly meal and perfect for the whole family.
- It is freezer-friendly if that is your thing.
- Can be adapted to the instant pot or slow cooker too!
- This recipe is low carb, healthy and gluten-free.
Related posts: air fryer mushrooms and onions, creamy garlic chicken and air fryer mushrooms
Tools needed
Skillet
Measuring spoons and cups,
Cutting board
Sharp knife.
Ingredients
Chicken thighs: I used bone-in skin-on chicken thighs, but boneless, skinless thighs would work as well.
Mushroom: I used cremini button mushrooms for this recipe, feel free to use your favorite kind, or a mix of white button mushrooms and cremini (chestnut)
Garlic: I used half a dozen of fresh garlic cloves for this recipe, trust me, it wasn't overpowering but feel free to adjust to preference
Butter: I used slightly salted butter, Kerrygold to be precise
Smoked paprika substitute with regular paprika if you don't have smoked one
Olive oil: any other flavorless cooking oil would work too
Low sodium chicken stock
Salt and freshly ground black pepper
Cornstarch (cornflour) to thicken the sauce if need be
How to make garlic mushroom chicken thighs
Prep: pat the chicken dry and trim off any excess fat. Clean the mushrooms and slice them, chop the garlic, and set aside.
Season the chicken: To a small bowl, add salt, pepper, and smoked paprika and mix to combine. season both sides of the chicken thighs with the dry rub then set aside.
Cook the mushrooms! Heat up 1 Tablespoon of olive oil in a skillet on medium-high heat, add sliced mushrooms and cook until golden brown.
Remove the cooked mushrooms from the heat and transfer them to a plate then set aside. (this process will take about 5 minutes depending on how many mushrooms you decide to use)
Sear the chicken: Add the remaining oil to the skillet while still hot, carefully add the seasoned chicken thighs, skin side down and sear for about 3 -5 minutes or until golden brown.
Flip the chicken and cook for another 3 minutes or just until it no longer sticks to the pan.
Make the chicken mushroom sauce: move the chicken around the skillet to create space in the middle. Add chopped garlic and butter and cook for about a minute or until soft. Make sure to keep an eye so the garlic does not burn.
Add the mushrooms back to the skillet, spreading it over the chicken. Pour the chicken stock into the skillet then cover with a lid and bring to simmer for another 8 to 10 minutes (just enough time to cook the chicken all through)
This last step is optional as the chicken and mushrooms can be served as it is. However, if you like the sauce thicker, mix some of the pan juice (about 2 Tablespoons) with the cornflour to make a slurry.
Add the slurry into the skillet and move it around the pan and cook for another minute or two.
Remove the skillet from the heat and serve immediately.
Tip: To make your job easier and quicker in the kitchen, buy and use pre-sliced mushrooms.
What to serve it with
I like to serve mushroom chicken over mashed potatoes with some veggies, However, it can be served as your heart desires. This recipe will go well with
How to store garlic mushroom chicken thighs
Fridge: Transfer any leftover chicken mushroom to an airtight container. Make sure it completely cools down before storing it in the fridge for up to 3 days. However, I prefer to eat this dish within 24 hours.
Freezer: Transfer to an airtight container or a Ziploc freezer bag and store in the freezer for up to one month
To reheat: the easiest way to reheat this dish is in the microwave, heat it up on high for about a minute or until warm enough for your liking.
FAQS
Can I use chicken breast?
Yes, you can use chicken breast, make sure to cut each chicken breast fillet into 2 so that it cooks faster and doesn't dry out. Alternatively, tenderize the chicken with a meat mallet or rolling pin.
Can I use boneless skinless chicken thighs?
Yes, you can use boneless skinless chicken thighs for mushroom chicken recipe. However, you will have to adjust the cooking time as boneless chicken thighs cook faster than bone-in chicken.
What if I braise this in the oven?
Absolutely! In fact, you can finish this off in the oven. follow the recipe up to the point you add the chicken stock then continue to cook it in the oven for another 20 to 30 minutes or until cooked through.
Cook the chicken at 200C/400F and the internal temperature of cooked chicken should read 165F/73C.
More chicken thighs recipe you will love
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Garlic Mushroom Chicken Thighs
Ingredients
- 6 bone-in chicken thighs
- ½ pound cremini mushrooms
- 6 large garlic cloves chopped
- 2 Tablespoons butter
- ½ Tablespoon smoked paprika
- 2 Tablespoons olive oil divided
- ¾ cup low sodium chicken stock
- Salt and freshly ground black pepper
- 1 Tablespoon cornstarch (cornflour) to thicken the sauce if need be
Instructions
- Prep: pat the chicken dry and trim off any excess fat. Clean the mushrooms and slice them, chop the garlic, and set aside.Season the chicken: To a small bowl, add salt, pepper, and smoked paprika and mix to combine. season both sides of the chicken thighs with the dry rub then set aside.
- Heat up 1 Tablespoon of olive oil in a skillet on medium-high heat, add sliced mushrooms and cook until golden brown. remove the cooked mushrooms from the heat and transfer them to a plate then set aside. (this process will take about 5 minutes depending on how many mushrooms you decided to use)
- Add the remaining oil to the skillet while still hot, carefully add the seasoned chicken thighs skin side down and sear for about 3 -5 minutes or until golden brown. Flip the chicken and cook for another 3 minutes or just until it no longer sticks to the pan.
- move the chicken around the skillet to create space in the middle. Add chopped garlic and butter and cook for about a minute or until soft. Make sure to keep an eye so the garlic does not burn.
- Add the mushrooms back to the skillet, spreading it over the chicken. Pour the chicken stock into the skillet then cover with a lid and bring to simmer for another 8 to 10 minutes (just enough time to cook the chicken all through)
- This last step is optional as the chicken and mushrooms can be served as it is. However, if you like the sauce thicker, mix some of the pan juice (about 2 Tablespoons) with the cornstarch to make a slurry. Add the slurry into the skillet and move it around the pan and cook for another minute or two.Remove the skillet from the heat and serve immediately.
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
carol says
The chicken was delicious, very rich in flavor and quick and easy. My cooking is only as good as the recipe so thank you for a good meal.
Ajoke says
Thank you, Carol, I am glad you enjoyed this recipe!