Garlic Mushroom Chicken Thighs (Print)
Tender chicken thighs with garlic butter mushrooms make a delicious, quick gluten-free main in just 30 minutes.
# Ingredients:
→ For the chicken
01 -
680 g boneless, skinless chicken thighs (approximately 6 large pieces)
02 -
1 teaspoon onion powder
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
1 teaspoon fine sea salt
06 -
0.5 teaspoon freshly ground black pepper
07 -
0.5 teaspoon red pepper flakes
08 -
2 tablespoons olive oil or coconut oil
→ For the sauce
09 -
225 g cremini mushrooms, sliced
10 -
3 tablespoons unsalted butter
11 -
4 garlic cloves, finely minced
# Steps:
01 -
In a small bowl, whisk together onion powder, garlic powder, paprika, salt, black pepper, and red pepper flakes until thoroughly mixed.
02 -
Pat chicken thighs dry using a paper towel. Evenly coat both sides of the chicken thighs with the prepared seasoning blend.
03 -
Heat olive oil in a large (30 cm) skillet over medium-high heat. Arrange the chicken thighs in the pan and sear for 7–8 minutes per side, or until the internal temperature registers 74°C and juices run clear. Transfer chicken to a plate and cover to keep warm.
04 -
Add butter to the same skillet over medium heat. Once melted, add sliced mushrooms; season lightly with salt and pepper. Sauté for 3 minutes, stirring occasionally, until mushrooms are tender and golden.
05 -
Add minced garlic to the mushrooms and cook for 1 minute, stirring continuously, until aromatic.
06 -
Return chicken thighs to the skillet and coat with the garlic mushroom butter sauce. Gently simmer for 1 minute, then garnish with freshly chopped parsley if desired before serving.
# Notes:
01 -
Mushrooms can be substituted with button or portobello varieties based on preference.
02 -
Pairs well with rice, mashed potatoes, or crisp salad greens.