These quick and easy Garlic Mushroom Chicken Thighs consist of golden-seared bone-in skin-on chicken thighs in a light and flavorful garlic white wine sauce with plump mushrooms – a favorite weeknight dinner enjoyed by the whole family.
Chicken, Garlic, Mushrooms
Now, add a little butter and white wine. And what do you get? The dream team…of FLAVOR.
Sooo, I have been pretty obsessed with mushrooms lately. I cook with them whenever I get the chance, especially now that my child loves them as much as (maybe even a little more than) me!
One of my favorite ways to highlight their awesomeness is by cooking them with “the essentials”, aka garlic, butter, white wine, and chicken thighs – sorry, no chicken breasts this time. Anyway, the best part about this recipe is that it’s actually really hard to mess it up. As long as you have some basic knowledge of cooking, I think you’ll find this recipe pretty easy.
I like to serve it with creamy mashed potatoes, but rice or buttery noodles are also great. And if you want more greens, a side salad is always a great idea.
Cooking Tips
- Substitute the white wine with additional chicken broth if necessary.
- For best results, purchase chicken thighs that are similar in size for even cooking. Always check for doneness using a digital meat thermometer.
- You may want to mince the garlic, if you prefer a less robust garlic flavor in each bite.
Similar Recipes,
- Sauteed Mushrooms (How to Cook Mushrooms)
- Creamy Mushroom Chicken Recipe
- Creamy Mushroom Chicken Recipe
- Air Fryer Chicken Thighs
- Creamy Mushroom Pasta
- One Pot Creamy Mushroom Tortellini Recipe
RECIPE CARD
Garlic Mushroom Chicken Thighs
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoon olive oil
- 2 tablespoon butter
- 8 ounces mushrooms - sliced (I used cremini mushrooms)
- 1 teaspoon Italian seasoning
- 6 cloves garlic - sliced or minced
- ½ cup dry white wine - substitute with additional chicken broth or chicken stock
- ½ cup low-sodium chicken broth
- 1 teaspoon fresh thyme
- 2 tablespoon fresh parsley - chopped
- Lemon juice - for serving
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Pat chicken thighs dry with a paper towel and season generously with a combination of salt, black pepper, paprika, onion powder, and garlic powder. Set aside.
- Heat a large oven-safe skillet over high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. Heat until the butter is melted and the pan is hot. Add the chicken thighs, skin side down and sear, without moving, for about 4-5 minutes, or until golden brown. Carefully remove the chicken thighs to a clean plate and set them aside.
- Return skillet to medium heat. Add the remaining olive oil and butter and add the sliced mushrooms. Sauté the mushrooms, stirring often, for 3-4 minutes. Sprinkle with salt and add the Italian seasoning. Mix well and add the garlic. Cook for 1-2 minutes.
- Increase to medium-high heat. Add the white wine and chicken broth (or chicken stock) and scrape up any brown bits that may be stuck to the bottom of the pan. Simmer for 1-2 minutes.
- Stir in the fresh thyme and return the chicken to the skillet, skin-side-up.
- Tent the skillet with foil and bake for 35-40 minutes, or until the chicken registers an internal temperature of 165°F as measured with a digital meat thermometer. Optional – at the end of cooking, remove foil and broil for 1 minute to crisp the chicken skin of the chicken.
- Remove from the oven and garnish with fresh chopped parsley and lemon juice, if desired.
Jessica’s Notes
- As written, this recipe is low carb, gluten-free, and keto-approved.
- I made this recipe with bone-in skin-on chicken thighs as I love yummy, crispy chicken skin. If you prefer, feel free to use boneless skinless chicken thighs or even chicken breasts. Adjust cooking time as needed as bone-in meats typically take longer to cook when compared to boneless.
- Add a little splash of heavy cream or half-and-half and maybe a little grated parmesan cheese to make your mushroom sauce extra creamy.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Made it exactly as written; everyone loved it. Healthy, light and yummy
Thanks for the lovely feedback and rating, Fischer 😀
What temp do u set your oven for?
425 degrees F per the recipe card above 🙂
Very good. Thought 6 cloves of garlic might be a bit too much so only used 3. Sauce was really nice. May have taken Jessica only 10 minutes of prep but took me over half hour. Well worth it though.
Thanks for the feedback, Rod. That is one thing I have heard over the years, that people chop/prep at different rates 🙂
The longer prep time is exactly wrong. It seemed to take me forever. Having it with pasta. Thanks