One Pot Garlic Butter Chicken Thighs and Mushrooms

Garlic Butter Chicken Thighs and Mushrooms - perfect mushrooms and tender, juicy, delicious chicken thighs with crispy crunchy skin in a 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.

Here at Sweet C's, we have lots of types of readers - those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen.

We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

If you love the flavor of garlic butter, get ready, because this recipe is an EXPLOSION of melt in your mouth chicken thigh goodness you won't be able to get enough of!

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.

We just know you're going to love this recipe as much as we do, because:

• It's a one-pot dinner - cook your mushroom side dish right alongside your chicken!
• Less pans = less cleanup!
• So much garlic butter flavor - you're going to want to lick the pan, I promise.
• Serve this dinner with rice, pasta, bread, cauliflower - or just eat it out of the pan!
• Low carb and keto compatible, so you can indulge.

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.

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!

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!

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!

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.

For a complete Parmesan Garlic And Mushroom Chicken Breast Dinner visit my recipe here.

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!

If you're looking for the best sides for garlic butter chicken thighs, I'm rounding up some of my favorites below!

• The Best Easy Baked Scalloped Corn Recipe
• Brown Sugar Bacon Wrapped Scallops Recipe
• The Best Oven Roasted Garlic Parmesan Asparagus Recipe
• The Best Easy Rice Pilaf
• Roasted Green Bean Salad
• Easy Sautéed Squash and Zucchini Recipe
• Perfect Sauteed Mushrooms

If you love this garlic butter chicken thigh recipe, please check out some of my other favorite chicken thigh recipes!

• Easy Lemon Garlic Butter Chicken Thighs Recipe
• Creamy Garlic Chicken Thighs and Mushrooms Recipe
• B.L.A.T. Chicken Thigh Salad Recipe
• Baked Ranch Chicken Thighs
• Easy Baked Greek 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!

Store cooked chicken thighs in a plastic bag or airtight container in the refrigerator for up to 3 days.

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.

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.

If you love this One Pot Garlic Butter Chicken Thighs and Mushrooms Recipe as much as I do, please write a five star review in the comment section below and be sure to help me share on Pinterest and Facebook!

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