I’m a big fan of easy, of mushrooms, and boneless chicken thighs. That makes this a new favorite recipe. I found it because I was doing a search for boneless chicken thigh recipes and wanted to use up my mushrooms that I had.
What I can tell you is that this dish was a real winner! My photo may not look that impressive, but the flavor was amazing. I encourage you to give this chicken thigh recipe a try!
The original recipe mentioned adding wine to the mix when cooking the mushrooms. I didn’t have any white wine handy, so dumped in a little chicken stock and used that to deglaze my cast iron pan prior to cooking the mushrooms.
GARLIC MUSHROOM CHICKEN THIGHS
For The Chicken:
- 1 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
For The Sauce:
- 1 tablespoon butter
- 8 ounces 250 g sliced brown mushrooms
- 4 cloves garlic minced (or 1 tablespoon minced garlic)
- 1 tablespoon fresh chopped parsley
- 1/2 – 1 teaspoon each of dried thyme and dried rosemary adjust to your taste
- Combine the onion powder, garlic powder, herbs, salt and pepper.
- Pat chicken thighs dry with paper towel and trim off excess fat. Coat the chicken evenly with the combined seasoning.
- Heat 1 tablespoon of oil 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 center (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch.
- Transfer to a plate; set aside and keep warm.
- In the same pan , melt the butter and add the mushrooms and garlic. Season with salt and pepper and cook until soft (about 5 minutes or until your prefered level of doneness). Add the parsley, thyme and rosemary; sauté until fragrant (about 1 minute).
- Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Optional: For even more amazing flavor, add in 1/3 cup dry white wine or chicken stock before adding your mushrooms to deglaze the pan. Cook it down to half before adding the mushrooms back into the pan.