Garlic Mushroom Chicken Thighs
Golden seared chicken thighs in a delicious garlic butter mushroom sauce with a hint of herbs is THE weeknight dinner everyone raves about! The perfect dinner when your faced with minimal ingredient and no time. Serve these Garlic Mushroom Chicken Thighs over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!
Servings: 6
Ingredients
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- 2 tablespoons olive oil
For The Sauce:
- 1 tablespoon butter
- 8 ounces brown mushrooms sliced
- 4 cloves garlic minced or 1 tablespoon minced garlic
- 1 tablespoon fresh parsley chopped
- ½ - 1 teaspoon dried thyme adjust to your taste
- ½ - 1 teaspoon dried rosemary adjust to your taste
Instructions
Season the chicken:
- Pat the chicken thighs dry with paper towels and trim off any excess fat.
- Combine the onion powder, garlic powder, herbs, salt, and pepper.
- Coat the chicken evenly with the combined seasoning.
Cook the chicken:
- Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and sear the chicken thighs, in batches until browned on each side and no longer pink in the center (about 8 minutes each side, depending on the thickness). Add the remaining oil if needed for second batch.
- Transfer to a plate; set aside and keep warm.
Make the sauce:
- To the same pan or skillet, melt the butter and add the mushrooms.
- Season with salt and pepper and cook until soft (about 3 minutes).
- Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
Finish and serve:
- Return the chicken to the pan and stir to coat.
- Season with salt and pepper to your taste.
- Garnish with fresh parsley.
- Serve immediately.
Notes
- You can use fresh herbs if you have them. 2 teaspoons each of fresh herbs is fine. This dish also works well with basil and oregano or tarragon.
- For even more amazing flavor, add in ⅓ cup dry white or marsala wine with your mushrooms and cook it down to half before adding the chicken back into the pan.