Garlic Mushroom Chicken Thighs
Gluten Free Living – 2022
Oh my goodness, Garlic Mushroom Chicken Thighs was my find of the year! No kidding. We loved, loved, loved this recipe! My main modifications were extra oil (because my enameled cast iron skillets require it) and a little water. I made two batches of this recipe to take to a potluck for “Empty Nesters” at our church. The dish was cleaned out and I had so many people come up to me and tell me they loved this chicken dish. Yay!
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I wanted to bring a main dish with meat, but not pasta, chili or a casserole. So as I was looking through recipes, I came across this one and decided I would give it a try. Granted, this is much easier to make for a simple home or company dinner where you don’t have to transport the dish. But even still, this was so good and enjoyed by so many that I can’t NOT recommend it for any occasion! (I’m sure you love that double negative.) 🙂
Another delightful thing about this entree is it only takes about 20 minutes to prepare – especially if you’re making only a single batch. It’s terrific for week night dinners when you need to get dinner on the table quickly before taking your kids to athletic practices or events. On top of that, the recipe is gluten free if you have family members who are gluten intolerant.
Garlic Mushroom Chicken Thighs is the real deal. You can pair it with any kind of sides including salads or hot dishes. Prepare yourself for one delicious meal. It’s so very good that your family and friends will want you to make it for them often. Seriously!
Garlic Chicken Mushroom Thighs will knock your socks off!
This 20-minute meal is so easy to prepare.
It’s really great for week night meals when you have to get dinner on the table quickly.
Here’s what I did.
I used these ingredients for the chicken. I made a double batch, so my pictures reflect this.
Measure out seasonings on a plate.
Stir well to combine ingredients.
Cut off any excess chicken fat from the chicken and discard. (Save time by doing this when you bring it home from the grocery store, so it’s all ready to go.)
Sprinkle some of the seasoning over top of both sides of the chicken pieces. Press the seasoning into the chicken with your hands so it adheres well.
Heat olive oil in a very large (12-inch) saute or fry pan. Add chicken pieces.
Fry chicken on each side about 8 minutes. If necessary, add additional olive oil before turning pieces over. Remove to a platter and keep warm.
I used these ingredients for the sauce, plus a little water. (Remember I doubled the batch).
To the same skillet add mushrooms. Season with salt and pepper.
Saute a couple of minutes until mushrooms are tender.
Add remaining seasonings and garlic.
Cook and stir about one minute. If your skillet is somewhat dry like mine, add about 1/4 cup of water.
Add chicken pieces to skillet and spread mushrooms over top. Sprinkle with diced parsley, as desired.
Garlic Mushroom Chicken Thighs is gluten free for those with gluten intolerance.
This savory and sumptuous entree will have everyone licking their lips. 🙂
The seasonings of thyme and rosemary and parsley make this chicken irresistibly tasty, in my opinion.
Here’s the recipe.
GARLIC MUSHROOM CHICKEN THIGHS
(Recipe very slightly adapted from Cafe Delites)
Garlic Mushroom Chicken Thighs
Equipment
- 1 small bowl
- 2 large skillets
- 1 sharp knife to trim excess fat from chicken thighs
- 1 platter
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to cut vegetables
Ingredients
CHICKEN:
- 1 1/2 lbs. chicken thighs boneless, skinless (trim any excess fat)(about 8)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. sea salt
- 1/4 tsp. cracked black pepper
- 1/4 cup olive oil or as needed
GARLIC MUSHROOM SAUCE:
- 1 tbsp. unsalted butter (salted butter is also okay)
- 8 oz. fresh mushrooms sliced
- 4 cloves garlic finely minced
- 1 tbsp. fresh parsley minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. Salt and pepper to taste
- water if necessary
Instructions
CHICKEN:
- Pat the chicken pieces down with paper towels.
- If necessary, trim off any excess fat.
- Combine onion powder, garlic powder, thyme, rosemary, salt and pepper in a small bowl.
- Sprinkle coating on the chicken pieces and pat lightly into both sides of chicken.
- Heat olive oil in large skillet over medium to medium-high heat.
- Sear the chicken thighs until cooked through approximately 8 minutes on each side.
- Add additional olive oil before cooking remaining side, if necessary.
- Remove chicken to plate and keep warm.
- If necessary, add additional tablespoon of olive oil to skillet and continue cooking chicken until all the pieces have been cooked.
- Add additional olive oil when turning chicken pieces over.
- Remove all chicken pieces and transfer to warming plate to keep warm.
GARLIC MUSHROOM SAUCE:
- Meanwhile, as chicken pieces are cooking, prepare sauce: Place one tablespoon butter and 8-oz. sliced mushrooms in skillet.
- Season skillet with salt and pepper, to taste.
- Cook mushrooms until soft, approximately 3 minutes.
- Add thyme, rosemary and garlic to skillet.
- Sauté until garlic is fragrant – approximately one minute.
- Don’t overcook or the garlic will become bitter.
- Return chicken pieces to each skillet (trying not to crowd the chicken).
- Check seasonings.
- Add additional salt and pepper, if desired; if the pan seems dry, stir in water.
- Spoon sauce over chicken pieces (one skillet will already have the sauce but the other one won't have sauce).
- Garnish chicken in skillet with freshly minced parsley to serve.
Notes
Recipe slightly adapted from Cafe Delites.
© Can’t Stay Out of the Kitchen
Nutrition
Seriously, Garlic Mushroom Chicken Thighs is so mouthwatering, you’ll want to move this to your regular monthly meal rotation!
Garlic and mushrooms complement chicken so very well.
We loved how this chicken entree turned out. I got such rave reviews from those who tried it!
You may also enjoy these delicious recipes!
Spicy Honey-Brushed Chicken Thighs
Garlic Mushroom Chicken Thighs
Equipment
- 1 small bowl
- 2 large skillets
- 1 sharp knife to trim excess fat from chicken thighs
- 1 platter
- 2 wooden spoons
- measuring cups
- measuring spoons
- 1 spatula
- 1 sharp knife to cut vegetables
Ingredients
CHICKEN:
- 1 1/2 lbs. chicken thighs boneless, skinless (trim any excess fat)(about 8)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. sea salt
- 1/4 tsp. cracked black pepper
- 1/4 cup olive oil or as needed
GARLIC MUSHROOM SAUCE:
- 1 tbsp. unsalted butter (salted butter is also okay)
- 8 oz. fresh mushrooms sliced
- 4 cloves garlic finely minced
- 1 tbsp. fresh parsley minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. Salt and pepper to taste
- water if necessary
Instructions
CHICKEN:
- Pat the chicken pieces down with paper towels.
- If necessary, trim off any excess fat.
- Combine onion powder, garlic powder, thyme, rosemary, salt and pepper in a small bowl.
- Sprinkle coating on the chicken pieces and pat lightly into both sides of chicken.
- Heat olive oil in large skillet over medium to medium-high heat.
- Sear the chicken thighs until cooked through approximately 8 minutes on each side.
- Add additional olive oil before cooking remaining side, if necessary.
- Remove chicken to plate and keep warm.
- If necessary, add additional tablespoon of olive oil to skillet and continue cooking chicken until all the pieces have been cooked.
- Add additional olive oil when turning chicken pieces over.
- Remove all chicken pieces and transfer to warming plate to keep warm.
GARLIC MUSHROOM SAUCE:
- Meanwhile, as chicken pieces are cooking, prepare sauce: Place one tablespoon butter and 8-oz. sliced mushrooms in skillet.
- Season skillet with salt and pepper, to taste.
- Cook mushrooms until soft, approximately 3 minutes.
- Add thyme, rosemary and garlic to skillet.
- Sauté until garlic is fragrant – approximately one minute.
- Don’t overcook or the garlic will become bitter.
- Return chicken pieces to each skillet (trying not to crowd the chicken).
- Check seasonings.
- Add additional salt and pepper, if desired; if the pan seems dry, stir in water.
- Spoon sauce over chicken pieces (one skillet will already have the sauce but the other one won't have sauce).
- Garnish chicken in skillet with freshly minced parsley to serve.
2 Comments
Shakib
April 1, 2023 at 11:48 am
Very tasty
Teresa Ambra
April 1, 2023 at 6:44 pm
Thanks.