These garlic mushroom chicken thighs are as juicy as they are delicious! Easy to make and loved by the whole family, bone-in skin-on chicken thighs are seared and then baked in a light and flavorful white wine sauce with plump mushrooms and sliced garlic.
Chicken Thigh Recipe
Not too long ago I shared this amazing creamy mushroom chicken recipe with you guys. Made with boneless skinless chicken breasts and simmered in a rich and creamy mushroom sauce, it’s a weeknight dinner favorite whenever we’re in the mood for something extra comforting.
Today I’m sharing another chicken and mushroom recipe, but this time we’re skipping the heavy cream, ditching the cheese, loading up on yummy garlic, adding a splash of white wine, and trading the chicken breasts for bone-in skin-on chicken thighs.
Similar in some ways, yes, but omg these garlic mushroom chicken thighs are in a world of their own. Bursting with flavor, everyone will be asking for seconds!
If all this sounds complicated, I promise it’s easy! And with a list of super simple ingredients, you’ll have dinner ready and on the table in no time!
- Since this recipe starts by searing the chicken skin so that it can get nice and golden brown and crispy, I recommend using a cast-iron skillet if you have one available, or another (oven-safe) stainless steel skillet.
- If you prefer not to deglaze the pan with white wine, substitute with additional chicken broth instead.
- For best results, try to cook chicken thighs that similar in size and always check for doneness using a digital meat thermometer.
- Feel free to slice or mince the fresh garlic cloves. I really love big chunks of garlic so I sliced mine.
How to Serve Chicken Thighs with Mushrooms
I will typically serve this recipe with a side of creamy mashed potatoes, buttered noodles, or steamed rice (cauliflower rice is also delicious). I also serve it with plenty of veggies like roasted green beans, zucchini, asparagus, or cauliflower.
Check out these other delicious chicken thigh recipes,
Baked Honey Soy Chicken Thighs Recipe
Hungarian Chicken Paprikash Recipe
One-Pot Chicken and Rice Recipe with Olives
Have you tried making these garlic mushroom chicken thighs?
Tell me about it in the comments below! I always love to hear your thoughts.
Garlic Mushroom Chicken Thighs Recipe
- 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
- 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.
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Rod COURTEPATTE says
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.
Jessica Randhawa says
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