Garlic mushroom boneless chicken thighs

Half Hour Garlic Mushroom Chicken Recipe

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.


Easy, hearty, and fast recipe. Chicken thighs are very easy to cook and hte mushrooms absorb all of the flavor that htey release when they are cooking!
Course Main Course
Cuisine American
Keyword Boneless Chicken Thighs
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Servings


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.


*You can use fresh herbs if you have them. Increase the amounts 2 teaspoons each of herbs if they are fresh and not dried. If you don’t like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon.
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.

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