One Pot Garlic Butter Chicken Thighs and Mushrooms – decadently delicious chicken thighs and a mushroom side dish all in one pan with the most amazingly delicious garlic butter sauce!
This Chicken and Mushrooms with Garlic Butter Sauce is so easy and delicious – it is soon to become your favorite dinner, ever!
And seriously – can you beat any chicken recipe or mushroom recipe that gives you dinner and a side dish in just one pot?
This garlic butter sauce is incredibly simple – and goes great over chicken thighs and mushrooms.
I have a similar garlic butter pork chop and mushrooms recipe – as well as as garlic butter baked pork tenderloin and garlic butter lobster tails – and trust me when I say when you taste the flavors in this dish, you’re going to want to make all of my garlic butter recipes!
While you’ll briefly remove the chicken thighs to put the sauce together, they pop right back in the pan to cook the rest of the way in the rich, flavorful garlic butter sauce – making this dinner truly decadent!
You can also quickly brown the chicken, then bake chicken until done and add to garlic butter sauce and mushrooms just before serving.
Seared chicken helps to lock in flavor and gives your chicken a perfect texture – so don’t skip it when you cook chicken!
*Please be sure to scroll through the entire post – I’m giving lots of great tips, sharing my favorite substitutes, and even providing links to the items I used in this recipe!
I realize this easy chicken and mushrooms recipe is not low-fat – which is completely on-purpose!
I have been following a very low carb keto-ish diet (already down 10 pounds!) – so while it is rich, decadent, and super delicious – it works into most paleo, keto, or low carb plans.
I’m including a couple notes on how you can modify this chicken dish to suit your own nutritional needs!
Swap out the butter for ghee/clarified butter if desired.
Use avocado oil instead of butter if you’re completely avoiding dairy.
Swap out chicken breasts instead of thighs, and use a heart-healthy, high-temp suitable oil instead of butter (you can also reduce it to 2 tbsp) for a lower calorie version.
Swap out unsalted butter and low sodium stock if you’re on a low sodium diet. Alternatively, you can use a tiny bit of celtic sea salt when using low sodium versions of stock or butter – celtic sea salt has a saltier flavor without extra sodium that some of the salted items come with.
Tips for Perfect One Pot Chicken Thighs with Garlic Butter Sauce
Make sure you fully brown your chicken thighs before adding other ingredients – this helps give a tasty crunch, and lots of rich, salty, caramelized butter flavor.
Your chicken might not be fully cooked when removed from pan to make sauce (it will continue to cook, so no worries!), but it should be very nicely browned.
Make sure to brown your mushrooms when cooking – it gives them a rich, meaty flavor you won’t get if the mushrooms aren’t given enough time to get a lovely browned crust.
If you don’t tend to love mushroom recipes at home but like them often in a restaurant it might just be a lack of proper browning of the mushrooms when you’re making a mushroom dish at home.
Mushroom recipes need proper browning for a rich, buttery, and meaty flavor to develop.
Scrape the brown bits! After frying your chicken thighs in butter, they will leave lots of browned bits in the bottom of the pan.
Those bits are gold in chicken recipes – be sure to gently scrape them up as you make the sauce – they will infuse a wonderful flavor into your sauce!
This tip will take all of your chicken dinners over the top – be sure to use it anytime you’re making a sautéed chicken recipe!
Be careful adding salt. While the chicken thighs should be lightly salted before cooking, take care to not add too much – we’re adding stock and butter to this recipe, so only a very small dash of salt is key!
You can always add more at the end if your sauce isn’t salty enough – but trust me when I say this recipe gets SUPER salty, so go easy on it until after it has reduced and come together!
Chicken with Garlic Butter Sauce Substitution Ideas
This one pot chicken dinner is not only easy – it’s incredibly versatile, too! There are a TON of variations to make this dish delicious say you want chicken breasts instead of thighs, or don’t like mushrooms?
I’ve got you covered!
Substitute Chicken Breasts for Chicken Thighs
If you’re watching fat, you can easily swap chicken breasts for the chicken thighs.
Simply cut breasts in half if they are any size but small (so they are thinner and cook faster- about 6 oz portion sizes), and cook the same as the chicken thighs.
Depending on your chicken breasts thickness, you might need to add 5-6 minutes to the cook time – check that it is fully 165 internal with a thermometer before serving.
Substitute Green beans for Mushrooms
Swap out the cremini mushrooms for 8-10 oz green beans, strings removed.
Add at the same time as mushrooms in this recipe, and be sure to cook to just soft.
If you love this delicious garlic butter chicken thighs and mushrooms recipe, be sure to check out my completely crave-able garlic butter sister recipe – with pork chops!
If you love this easy chicken thigh recipe, be sure to check out my one pot creamy chicken thighs and mushrooms recipe! It is a total knockout, and so easy!
What To Serve With Garlic Butter Chicken Thighs
If you’re looking for the best sides for garlic butter chicken thighs, I’m rounding up some of my favorites below!
The Best Chicken Thigh Recipes
If you love this garlic butter chicken thigh recipe, please check out some of my other favorite chicken thigh recipes!
How To Store and Reheat Chicken Thighs
If you’d like to save your garlic butter chicken thighs as leftovers, please follow the following tips to ensure delicious juicy garlic butter chicken thighs the next day!
How To Store Cooked Chicken Thighs
Store cooked chicken thighs in a plastic bag or airtight container in the refrigerator for up to 3 days.
How To Freeze Cooked Chicken Thighs
To freeze cooked chicken thighs, place in freezer bag and freeze for up to 3 months.
Let chicken thighs thaw fully in the refrigerator when ready to reheat.
How To Reheat Cooked Chicken Thighs
To reheat cooked garlic butter chicken thighs, let defrost fully in refrigerator overnight if frozen.
For chicken thighs that are fully thawed (or never frozen and always kept in the fridge), there are two easy ways to reheat this dish – without using the microwave.
While I know you might very well need to use a microwave to reheat (like if you’re going to eat leftovers at work), this dish really tastes much better when reheated on the stove or in the oven.
If you can’t reheat in a stove or oven, reheat your meal in a microwave for 2-3 minutes, until piping hot.
To reheat in the oven: place dish in small prepared casserole dish and cover with foil; or place in a foil pouch.
Bake at 350 for 10-15 minutes, covered, until piping hot.
To Reheat on the stove: heat a medium sized saucepan on medium high heat.
Add 1 tbsp olive oil to pan, heat until shimmery.
Add chicken thighs and mushrooms and cook until piping hot, about 8 minutes.
One Pot Garlic Butter Chicken Thighs and Mushrooms Recipe
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One Pot Garlic Butter Chicken Thighs and Mushrooms - decadently delicious chicken thighs and a mushroom side dish all in one pan with the most amazingly delicious garlic butter sauce!
- 4 tbsp butter, divided
- PINCH of salt, very small amount - but if using low sodium stock or unsalted butter, ok to use a little more salt
- 4 chicken thighs, bones removed (skinless or with skin OK)
- 6-10 cloves garlic, sliced in half or finely diced (I like big chunks of garlic but realize most don't)
- 8 oz cremini mushrooms, stems removed and wiped clean
- 1 cup chicken stock
- 1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
- 1/2 cup diced cilantro, optional
- 2 tbsp lemon juice
- 1/4 cup parmesan cheese
- Heat a heavy pan on medium high until very hot.
- Add butter, swirl around pan, and let melt.
- When butter is foamy and melted, add chicken thighs.
- Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)
- Cook chicken thighs 5 minutes on each side, until lovely golden brown.
- When chicken thighs are well browned, remove from pan - do not drain pan grease.
- Add garlic to pan, stir well.
- Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
- Add second half of butter to pan, let melt.
- Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
- Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.
- Add stock, lemon juice, and cheese.
- Stir well, being sure to scrape up any browned bits from bottom of pan.
- Bring to a boil, let reduce and thicken slightly for 2 minutes.
- Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.
- Remove from pan and serve immediately!
Amount Per Serving Calories 335 Total Fat 24g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 12g Cholesterol 142mg Sodium 526mg Carbohydrates 7g Fiber 1g Sugar 2g Protein 25g