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Garlic Mushroom Chicken Thighs | Can't Stay Out of the Kitchen | This is a fantastic 20-minute #chicken entree! It's the best #recipe I've found this year! I made it for a #potluck & everyone raved over it. It pairs well with any side dish & is great for family or company meals. #garlic #mushrooms #GlutenFree #GarlicMushroomChickenThighs

Garlic Mushroom Chicken Thighs

Teresa Ambra
Garlic Mushroom Chicken Thighs will knock your socks off! Truly, this irresistible and mouthwatering chicken entree takes only 20 minutes to prepare. It's seasoned so deliciously you'll want this easy recipe on your monthly meal rotation. If you need a quick week night dinner entree, this one is sensational. Gluten free.
5 from 1 vote
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Prep Time 2 minutes
Cook Time 19 minutes
Total Time 21 minutes
Course Chicken, Main Dish
Cuisine American
Servings 8
Calories 193 kcal

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

NOTE: I added a little water to the sauce in the pan since mine was pretty dry. Because I needed to transport the chicken, I didn’t want it drying out too much.
 
NOTE: To save time, have the chicken thighs trimmed of excess fat before preparing the entree.
 
Recipe slightly adapted from Cafe Delites.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 193kcalCarbohydrates: 4gProtein: 18gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 85mgSodium: 439mgPotassium: 347mgFiber: 1gSugar: 1gVitamin A: 287IUVitamin C: 5mgCalcium: 47mgIron: 2mg
Keyword chicken, gluten free, main dish, mushrooms
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