Garlic Mushroom Chicken Thighs

Name: Garlic Mushroom Chicken Thighs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp salt; 1/4 tsp cracked pepper; 3/4 tsp paprika; 2 tbsp olive oil, (divided); 1 tbsp butter; 8 oz brown mushrooms, (sliced ); 4 clove garlic, (minced); 1 tbsp fresh parsley, (chopped); 1/2–1 tsp dried thyme, (adjust to your taste); 1/2–1 tsp dried rosemary, (adjust to your taste); 1/2 cup dry white wine or chicken broth; salt and pepper, (to season if needed); 1 1/2 pounds boneless skinless chicken thighs, (around 6-8 fillets)

By Karina Carrel · CafedelitesPublic

Your rating · the average is public, yours is not

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!

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6

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This recipe was taken from Garlic Mushroom Chicken Thighs · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

1 tsponion powder
1 tspgarlic powder
0.5 tspdried thyme
0.5 tspdried rosemary
0.5 tspsalt
0.25 tspcracked pepper
0.75 tsppaprika
2 tbspolive oil, (divided)
1 tbspbutter
225 gbrown mushrooms, (sliced )
4 clovegarlic, (minced)
1 tbspfresh parsley, (chopped)
0.5–1 tspdried thyme, (adjust to your taste)
0.5–1 tspdried rosemary, (adjust to your taste)
0.5 cupdry white wine or chicken broth
—salt and pepper, (to season if needed)
—1 1/2 pounds boneless skinless chicken thighs, (around 6-8 fillets)

Steps

1
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.
2
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.
3
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.
4
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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Per portion

Calories: ~72.4 kcal
Protein: ~1.1 g
Fat: ~6.4 g
Carbs: ~4.5 g
Fiber: ~0.3 g
Sodium: ~196.4 mg

2 ingredients still need USDA food links. onion powder, garlic powder, dried thyme, dried rosemary, cracked pepper, paprika, dried thyme, (adjust to your taste), dried rosemary, (adjust to your taste) are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Meat

Partial · 15/17 ingredients linked