In the world of comforting dinners, the combination of chicken and mushrooms always promises a dish that’s both satisfying and packed with flavor. Today, I’m excited to share a recipe that brings these ingredients together beautifully—Garlic Mushroom Chicken Thighs. This dish is not just a treat for the taste buds but also a practical choice for a weeknight dinner, thanks to its straightforward preparation and quick cooking time.
Ingredients:
- Chicken: 1 to 1½ pounds (700g) of boneless, skinless chicken thighs (about 6-8 fillets). This cut is chosen for its tenderness and ability to soak up flavors.
- Seasonings: A mix of 1 teaspoon each onion powder and garlic powder, plus ½ teaspoon each of dried thyme and rosemary for the base. Salt and cracked black pepper to enhance all the flavors.
- For Cooking: 2 tablespoons of olive oil and 1 tablespoon of butter, a combination that adds depth to the dish’s flavor.
- Mushrooms: 8 ounces (250g) of sliced brown mushrooms, which add an earthy flavor and a lovely texture contrast.
- Garlic: 4 cloves minced (or 1 tablespoon), because what’s a garlic mushroom dish without a generous amount of garlic?
- Finishing Touches: 1 tablespoon of fresh chopped parsley and an additional ½ to 1 teaspoon each of dried thyme and dried rosemary, adjusted to taste, for that final burst of herbaceous freshness.
Directions:
- Preparation: Begin by patting the chicken thighs dry with a paper towel and trimming any excess fat. Combine the onion powder, garlic powder, dried herbs, salt, and pepper in a bowl. Coat the chicken evenly with this seasoning mix, ensuring every inch is flavorful.
- Cooking the Chicken: Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. Sear the chicken thighs in batches until they’re browned on each side and cooked through—about 8 minutes per side, depending on their thickness. If you’re cooking in batches, use the remaining oil as needed. Once done, transfer the chicken to a plate and keep it warm.
- The Mushroom Mixture: In the same pan used for the chicken, melt the butter, then add the mushrooms. Season them with a bit of salt and pepper, cooking until they’re soft, which should take about 3 minutes. Next, add the minced garlic, parsley, thyme, and rosemary, sautéing everything until it’s fragrant—about another minute.
- Finishing Up: Bring the chicken back to the pan, mixing it with the mushroom and herb sauce. Give it a taste test, adjusting the seasoning with salt and pepper as necessary. The goal is to ensure every bite is as delicious as possible.
- Serving: Once everything is perfectly seasoned, transfer the chicken and mushrooms to a serving plate. Garnish with fresh parsley to add a pop of color and freshness.
Nutritional Information:
- Calories: 206 kcal per serving
- Servings: This recipe yields 6 servings, making it perfect for a family dinner.
Prep and Cook Time:
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
This Garlic Mushroom Chicken Thighs recipe promises a delectable meal that’s both easy to prepare and bursting with flavors. Whether you’re cooking for your family on a busy weeknight or entertaining friends over the weekend, this dish is sure to impress. The combination of juicy chicken, savory mushrooms, and aromatic herbs creates a culinary experience that’s comforting, satisfying, and irresistibly delicious. Enjoy your cooking and, more importantly, your eating!
Garlic Mushroom Chicken Thighs
Ingredients:
1 to 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
1 teaspoon each onion powder and garlic powder
1/2 teaspoon each of dried thyme and rosemary
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons olive oil
1 tablespoon butter
8 ounces (250g) sliced brown mushrooms
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1 tablespoon fresh chopped parsley
1/2 to 1 teaspoon each of dried thyme and dried rosemary (adjust to taste)
Directions:
Pat chicken thighs dry with paper towel and trim off excess fat. Combine onion powder, garlic powder, herbs, salt, and pepper. Coat chicken evenly with the seasoning.
Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat. Sear chicken thighs in batches until browned on each side and no longer pink in the center (about 8 minutes each side, depending on thickness). Use remaining oil for the second batch if needed. Transfer to a plate and keep warm.
In the same pan, melt butter and add mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add garlic, parsley, thyme, and rosemary; sauté until fragrant (about 1 minute).
Return chicken to the pan. Taste test and season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 206 kcal | Servings: 6 servings