Garlic Mushroom Chicken Thighs
Golden seared chicken thighs in a delicious, buttery garlic mushroom sauce with a sprinkle of herbs is THE weeknight dinner everyone raves about! Serve over rice, pasta, mashed potatoes OR lower carb options like mashed cauliflower or zucchini noodles!
Foto: Cafe DelitesIngredients
- 1 1/2 pounds boneless skinless chicken thighs, (around 6-8 fillets)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon cracked pepper
- 3/4 teaspoon paprika
- 2 tablespoons olive oil, (divided)
- 1 tablespoon butter
- 8 ounces brown mushrooms, (sliced )
- 4 cloves garlic, (minced)
- 1 tablespoon fresh parsley, (chopped)
- 1/2 - 1 teaspoon dried thyme, (adjust to your taste)
- 1/2 - 1 teaspoon dried rosemary, (adjust to your taste)
- 1/2 cup dry white wine or chicken broth
- salt and pepper, (to season if needed)
Steps
Pat chicken thighs dry with a paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt, pepper and paprika. Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in the center (about 8 minutes on each side, depending on thickness). Add the remaining oil to cook the second batch. Transfer to a plate; set aside and keep warm.
In the same pan, melt the butter and add the mushrooms. Cook until soft (about 3 minutes). Add the garlic, parsley, thyme, and rosemary; sauté until fragrant (about 1 minute). Add in the wine or stock and let simmer to reduce to half.
Return the chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
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