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!
Table of contents
Tips for Perfect Pan Fried Chicken Thighs
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.
For a complete Parmesan Garlic And Mushroom Chicken Breast Dinner visit my recipe here.
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 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
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!
- 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
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
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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One Pot Garlic Butter Chicken Thighs and Mushrooms
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!
Ingredients
- 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
Instructions
- 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!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 335Total Fat 24gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 142mgSodium 526mgCarbohydrates 7gFiber 1gSugar 2gProtein 25g
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Shelley in Oregon
Courtney!!! This was SO fabulous that there wasn't enough leftover to put in the fridge!!! My first bite was of the mushrooms because I LOVE them so much...still, my eyes literally rolled back in my head at the incredible flavor!! AMAZING!! Next time I'm doubling (if not tripling!) the mushrooms, and adding more unsalted chicken stock to make more sauce! All I had was bone-in thighs and since I live alone, I only used two. The second thigh went into the fridge and, sadly, sans mushrooms. I couldn't help myself! Thank you soooo much for this incredible recipe!! I'm making it again tomorrow for my own personal Mother's Day feast! I've bookmarked your website and have already found more and more recipes that I'll be trying. You are my cooking hero!!
Courtney ODell
Oh my gosh, you totally made my day. Hope your Mothers Day feast is amazing!
Linda Bourque
this looks super fab..will make tonight...would adding sun-dried tomatoes be ok?
Courtney ODell
sounds like a delicious addition!
Nan Koth
It is really hard to get recipes with such long stories and photos. I use my phone and it takes forever to load, especially with all the pop ups. Please consider adding a jump to the recipe.
Courtney ODell
There is one on the top left 🙂
Cyn
Omg!!! Trying to cut carbs and this recipe was amazing!!! I also made the best cauliflower rice that is simple but also delicious?. I'd season with salt as you like for both recipes because with the cauliflower i only used one bag and 1 tbsp of salt and some areas was salt. For the chicken i seasoned with kosher salt and did it by eye i didn't measure at all. Overall bomb recipe! I will def cook it again!
Lori
I made this for dinner tonight. Absolutely amazing dish! Here are my mods:
1)Doubled the mushrooms and sauce
2)Added about 12 cloves of crushed fresh garlic
3)Added xthangum as a thickener since I doubled the sauce (remember a little bit goes a loooong way folks!)
4)Used boneless skinless chicken breasts instead thighs.
This recipe is definitely a keeper!
Courtney ODell
Love it! This dish is made to be adaptable, love all your substitutions!
Evelyn
I tried this last night for supper. It was quick and easy. It tasted delicious.
Thanks for sharing, great dish!!
Estella
My husband is doing Keto but I’m limiting dairy in my diet, so I did the recipe with oil instead of butter and no Parmesan - it still turned out great! Thanks!!
Floranet
Very well Explained! Great work!
Sabrina
Amazing recipe!! I omitted the parmesan, but combined both white mushrooms and green beans.. it was delicious!
For the side, I roasted some potatoes and carrots for a real 'Sunday roast' feel, but next time I might do some cauli-rice or zoodles, as it's a very hearty meal :p
Jo-Anne Paradis
Made this recipe tonight - it was awesome!! I followed it exactly except I didn't have any cilantro. Will definitely make this again.
SillyAnn
I made this recipe in my Instant Pot. Well, it's a pot, right? I used the Simmer function. It came out great!
Stephanie
Wonderfully easy recipe! Great flavors. Next time I will add the cheese at the very end instead of with the chicken stock. It clumped up a bit that way. And I like a cheesy finish. Definitely adding it to my rotation.
Mary E
I don’t usually comment on recipes, but this was great. I used bone in thighs, and they were taking ages to cook so I threw them in the oven, but my husband loved it - I made it with green beans instead of mushrooms and it was spectacularly delicious - definitely exceeded expectations.
Jordanna
This is really good. Thank you for a simple chicken thigh receipe. Unfortunately I didnt have mushrooms so I used peppers and Mojo marinade no lemon juice on hand.
Kimberley
Really yummy!!! I used boneless skinless chicken thighs, 2T butter (just to cut calories a little...forgiving recipe because it was still delicious), no cilantro because I was out, and the rest as you wrote. I served it with roasted brussel sprouts. My husband had 3 servings! Really, really good. The cheese is a great idea...I didn't add much salt and used low sodium broth...the cheese thickened the broth and added all the salt needed.
Paula
Finally! A perfect chicken recipe that's fancy enough to serve guests. So delicious and your tips are so helpful. This will be my go-to chicken recipe from now on. Thanks so much!
deb
I love love love this recipe. Have made it four times now, a little different each time. It's such a great dish, there are so many things we can do with it. First time I did it exactly as the recipe calls for. It was wonderful. Everyone loved it. But since I am trying to shed a few pounds, the second time I used canola oil instead of butter, left out the cheese, but added more garlic, lots of mushrooms, sliced onions, and like the lady did below, sliced up brussel sprouts. OMG it was so good . Thank you so much for this wonderful and easy recipe that is my new starter recipe for almost all my chicken dishes. 🙂
Courtney ODell
Oh my gosh this comment makes my day! I really try to make recipes that can be used as a base and are adaptable, and I am so glad you love it!
Gina
This is amazing. I made it almost exactly as the recipe called - only change was I forgot to buy cilantro so I subbed baby spinach. I also had to cook a little longer because the chicken thighs I got were like...pterodactyl size. Crazy big.
My family loved it. I loved it. The sauce is just...divine. We are a low carb family so this is perfection. Rich and delicious. Can’t wait to try it with pork chops!
Jane Ritchuk
I've made this a few times … it is so easy and quick. We love mushrooms and how can you go wrong with butter and garlic?? The problem I always have is what to serve with it. I am trying to stay ketogenic so mashed potatoes are out. Maybe Shitaki noodles or zoodles? In any case, the main part of the meal is FABULOUS!!
Gabrielle
Mashed cauliflower would be amazing with this!!
(I cut and boil cauliflower in chicken broth until very tender, and then I let it cool while I brown onions (1, sliced) and garlic (about 8 cloves.. I love garlic). Then I add all three of these to my blender and add some sour cream (about 1/4C)Parmesan (about 1/8-1/4C), black pepper, (and chives when I have them), and blend it all up.. I usually have to add more chicken broth until I get the desired consistency, because I usually boil/steam the cauliflower in about 2 cups of broth and that boils away and gets soaked up by the cauliflower.. then at the very end, I add salt, to taste, IF needed (depending on a
The salt levels in the broth you are using).. it is so good.. it doesn’t even feel like I’m compromising anything, and it’s much lighter/healthier than mashed potatoes (but just as, if not more, decadent and flavorful!)
Candace
I make it with fried shredded Brussels sprouts.
JMo
I made it with roasted cauliflower. Was perfect.
Robin
I have the same problem but I had some riced califlower risotto with mine any my teen loved!
Anne MacIver
just make mashed cauliflower the same way you would make your mashed potatoes, To cooked drained cauliflower i add a little cream, butter, herbs like minced chives, a little garlic powder and some salt a pepper to taste
Paula
OMG! Only a few times have I come across a recipe that has me doing jumping Jack's. This was ABSOLUTELY DELICIOUS! For any recipe I always read the comments and usually don't love the recipe as much as some of the people who.commented but this recipe was not one of them. I want to make it everyday! I did not add salt (I forgot) and omitted the red pepper flakes because I'm a sissy and cannot handle the slightest bit of heat. People never believe me until they see my reaction after taking a bite of something that I did not know was hot. Anyway, you will be missing out if you don't try this. I added buttered parmesan egg noodles too.
Seren
Wow, this is so delicious! I swapped butter for olive oil, omitted parmesan and added powdered bone broth and coconut flour for richness and thickness. I will make this again for sure 🙂 thanks for the recipe!
Ben
whoa, whoa, whoa, whoa. How much I love mushrooms. I love the "quiet hunt" - to go for mushrooms, so now stumbled upon your repast. My wife made me a sooo delicious. Thank you! all a pleasant appetite!
Robin
This recipe is amazing! It was absolutely scrumptious, and my husband and I both loved it. I substituted fresh parsley for the cilantro, smoked paprika for the red pepper flakes and white wine vinegar for the lemon juice. Also, I used large white mushrooms and quartered them. I served it with roasted sweet potato cubes and roasted asparagus (all on one pan). Can't wait to make this again!
Yasmely
Woooow!! Amazing! I followed the recipe as is, but doubled and no cheese and let me tell you!!!! Incredible! My daughter (11 months old) was in a faze where she was not eating as much and she broke that with this dish! Soo good!!
Anastasia Jean??
This was sooooo amazingly delicious
Made it for dinner now I’m making it for a baby shower thank you so much !!
This is now my favorite chicken dish !!!!
Norma Oca
I've made this twice in 2 days for different family members. Absolutely amazing recipe. The first time I used grated parm, the 2nd time I used shredded. Defiantly best to use grated once the sauce is brought to slight boil. I also added heavy cream and asparagus along with the mushrooms. Served it over mashed potatoes and mashed sweet potatoes. Delicious!!
Danielle
Absolutely Delish! Just made this for dinner tonight for my husband and I. I'm doing keto but he is not and he loved it just as much as I did. It's sometimes hard to think of different ways to prepare chicken but this one will be at the top of my go to list. Also, I followed the cook times, made sure I removed the bone in the thighs and used a cast iron pan, it turned out perfect. My chicken was not undercooked.
Rita
I'm sure this dish is going to be good but until I was able to scroll through all the photos and ads to find the actual recipe, I was starving to death and could barely find the kitchen.
What good is a quick, easy-to-make recipe when it takes so long to find it among all the 'chatter'?
McCall
I love seeing blogs that have extra content regarding a recipe instead of just the plain and simple recipe. Thank goodness we have cell phones that give us access to thousands of recipes right at our fingertips. It seems as if some families would starve if God forbid the cook had to pull out an actual cookbook, flip through the pages and read the recipe ?
Josie
She takes the time to create and share these recipes for us, completely free to us. Her only payment is through ads on the site. So if you enjoy free recipes, you should refrain from complaining about the ads or the "chatting" on HER blog.
Maria
So sorry..finally read through the entire post. I saw the substitute for breasts. It turned out delicious!! Thank you!
Maria
I really hope I get the same outcome even though I’ll be using chicken breasts. Thought I had thighs but nope.
Catherine Wallace
This was absolutely delicious my husband and I loved this recipe!
Kandin
OMG! This is DELICIOUS! I made a few substitutions as per our family's tastes, and wow! I had bone in, skin on thighs and was going to keep it that way, but thighs are the easy to debone and they cook up so much faster this way (your times were spot on for deboned thighs).
I added some sliced onions when I added the mushrooms, and I used dried oregano, thyme and parsley instead of cilantro. Fresh Parm in it is amazing. This dish is really over the top! My little family ate it up and went back for more. Thank goodness I doubled the recipe! Next time I'm adding some fresh baby spinach in it... And maybe a little good white wine. This dish has so many possibilities. Thank you!!!
Rae Blair
I make a variation of this and my husband LOVES it! He asks me to make it for every special occasion that he can come up with. I do usually skip on the cilantro and sub it with fresh parsley or basil due to the picky eaters in my house. I also use flattened chicken breasts instead of thighs because that's what I usually keep on hand. I suggest doubling the sauce if you can because a lot of it is soaked up by the mushrooms while it sits in the fridge. I serve it over a baked potatoes and my boys always go crazy over it! Thank you for the great recipe!
Courtney ODell
That sounds AMAZING!!! 🙂
Teri L Looney
Delicious and quite easy to make. I had all the ingredients to hand so also very convenient and great for a keto diet as well. I paired it with steamed broccoli and it was very satisfying.
Lucy Austin
Wow!!! I added onions, bacon and baby peas instead of the cilantro. A - freaking - mazing! Thank you!
Rebecca
So happy I found this tonight the pictures are amazing. I just followed the video & it worked awesome. I used shredded thigh as had cooked chicken in the instant pot before I found this & I used the stock from that which maybe was too salty as I forgot the parmesan would add salt (mine also clumped a bit). Still soo tasty. I added subbed fresh parsley for cilantro for hubby (i like cilantro but its a recent change). I added a couple table spoons of dijon too so maybe some salt there. I also added a cup of frozen spinach for some more greens. best keto thing Ive made. Thank you
Maria Ross
Omg this was so good and super easy. Thanks
Rita Fahrner
I've made this a few times now. My family loves it! I have used bone in thighs and always skip the red pepper flakes. I'm not the best cook and even I can't screw this up! Thanks so much for sharing!
Christina
Made it with the green bean sub- soooo good! Yummy sauce.
Melissa
This was absolutely delicious, I made it exactly as described in the instructions, while making sure to read the stuff before the recipe. Thank you for all of the details and time you put into this. I will be placing this recipe for sure in my Keto binder for future use!
Tricia
I made this today, did everything by the directions. This recipe was horrible-- the chicken needed more time to cook, the cheese turn into a clump of a mess. I think you need to redo this or just take if off the website.
Nancy
I think this is a solid recipe. It works well in a cast iron or stainless steel pan so you can finish it in the oven instead of stovetop. I would wait til the very end to add the cheese if at all. I didn’t use the cheese but it would make a nice topping after all done. Make sure and use a good quality instant read thermometer so you know when the chicken is cooked through like she mentions. Twas flavorful and moist and yummy! You don’t really have to scrap up the yummy bits, they come up automatically when you add the liquid.
Korinna
Omg I’m so happy I found this recipe. Made this tonight and my hubby loved it! He wants me to make it again tomorrow lol
Val Coffey
This was delicious! I served it over brown rice and added a chopped tomato to the dish for color.
Jacqui Michelle
OMG! Yum!! This was incredible! I left out the cilantro and cut the chicken broth to 3/4 cup and added a 1/4 cup of chardonnay. This is definitely going on our regular rotation. Best recipe I've come across in awhile and we pretty much eat something new everyday. Thank you!!
Susan Marsh
Love the idea of adding the wine.
Michele H.
This was delicious. My husband usually doesn't like mushrooms but he even asked what kind of mushrooms because these are really good. I also added a small zucchini and yellow squash for more veggies. The only thing is next time I will add the cheese at the very end because it stuck to the bottom of the pan.
Kimberly
ABSOLUTELY DELICIOUS!! My picky eaters shun chicken and mushrooms normally but they all loved this! I did add a little slurry at the end to make it a bit more gravy like but this was incredible. I will definitely be making this again!
Collin Harrison
I did a mediocre job of throwing this together at the last second (no mushrooms on hand, so a load of zucchini instead). My family still loved it! Thanks for such an easy and forgiving recipe that saved me from my forgetful self.
Courtney ODell
That sounds delicious! I love zucchini, it's a delicious sub for mushrooms!
Joy Peterson
This is delicious! I will definitely be making again and again.
stanley
absolutely lovely! I added a little cream and served with mash and asparagus
Madamarn
Absolutely delicious! Followed recipe exactly and it came out perfectly. Will definitely make this again.
Paula Richard
I typed chicken and mushrooms into my address bar and came with this recipe. It was amazing! I left the garlic in halves. Perfect. Will be making this often.
Kevin
Okay. I’m dieting so I thought I would give this recipe a whirl with the split chicken breasts. The breast turned out okay. No fault of the recipe but the chicken quality wasn’t the best. That being said, the nushrooms were some of the best things I’ve eaten in my life. I’ve eaten in 5 star restaurants in Los Angeles, New York and Vegas and these mushrooms would hold up to anything. They were simply amazing. I will be making this recipe again and again but might just make it a mushroom side dish.
Courtney ODell
So glad you liked them Kevin - I've definitely found that since this recipe is super simple, chicken quality matters a lot. I try to go for smaller organic chicken breasts if I go the chicken breast route - or cut them down a bit so it doesnt cook quite as long (dry chicken breasts are so gross!).
I'm so glad you liked the mushrooms - but you've GOT to try this super-simple recipe that I love more than anything: https://sweetcsdesigns.com/perfect-sauteed-mushrooms/
Carolyn
This was delicious. I'm not a chicken thigh person, but I decided to use them since my bf likes them and they're less expensive than chicken breasts. After making this dish with boneless skinless chicken thighs, I'm sold. I skipped the cheese because the recipe seemed decadent enough without it, and it was absolutely delicious sans cheese. I thinly sliced the garlic because I don't like big pieces and I didn't want to mince it for fear of it burning. Slicing it was perfect. And the tip to go light on the salt for the thighs was spot on -- I did and this dish was still plenty salty. Also, I removed the stems from the mushrooms, but sliced the stems thin and added them to the pan when sautéing the mushroom caps (I hate wasting food), and it was a good thing. I read another person's comment about the cooking times being way off, and I must respectfully disagree -- I used the timing from the recipe and my chicken was perfectly cooked. I will be making this again and the only thing I will change is when I make it for a friend and my step daughter who gag on cilantro, I'll use some other herb like rosemary, basil or thyme. Thank you, Courtney, for this delicious recipe!
Deb Bush Clary
I don't care for cilantro either and added in a few handfuls of fresh baby spinach and it was delicious. I just tried it tonight, delicious, will make it again. I sliced my mushrooms, I used cremini mushrooms.
Courtney ODell
This recipe is one of my favorites because it is so versatile - it's really easy to sub out fresh or dried herbs for flavors you like more especially for people who aren't weird cilantro lovers like me (I can literally eat a bunch straight like lettuce, lol!!)
Courtney
Can you use bone-in chicken thighs?
Courtney ODell
Yes! You'll just want to check the cooktime and make sure you add a couple minutes - the bone makes it cook a bit slower, but they still work fine!
Michele Maliano
Diced cilantro? How do you dice cilantro and why? Snip maybe.
Jen Beck
Oh my gosh! This sounds awesome! We love 'shrooms and garlic, I will be adding spinach to add more veggies, and green beans another time for variety. I've printed several of your recipes, thank you!
Stephen
Absolutely horrible recipe, your cook times are all off there's no way chicken can cook within the cook times that you stayed, so what ends up happening is everything on the bottom is a burning and then you slept raw chicken.
Heather Cissell
Cut the butter used in half. Very greasy.
Ashley
Is this supposed to be spicy? It was so hot we could barely eat it, and both my husband and I enjoy spicy food so that's saying something. I'm wondering if it was supposed to be 1 tsp pepper flakes instead of 1 tbsp?
Courtney ODell
Ashley - Oh no! I am so sorry, I changed recipe pluglins, and it changed the amount. I went through and fixed it!
PDFK
The recipe called for a pinch of red peer flakes or a teaspoon, not a tablespoon.
Faria Rahman
Hi what can I serve this with? Rice? Noodles? Bread? And what type of side salad would go with this?
Courtney ODell
Hi Faria,
I serve any of the above with it - noodles and rice go fabulously under this dish, and bread is great to sop up some of the extra cooking sauce.
As for salad, I'd serve it with any kind of simple rustic italian salad, with a light vinegar and oil dressing.
David
Hello , is it possible not to use any cheese??
Courtney ODell
Of course! I love the addition of cheese, but it's one you can skip if you don't eat it!
Rebecca
you could use nutritional yeast as a sub for the parmesan flavour
EasyRoasted
This garlic butter sauce is incredibly simple – and goes great over chicken thighs and mushrooms. While
you’lbriefly 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!
Best Rotisserie Oven | Comparison and Reviews
Caroline
Is this meal suitable for freezing, defrosting and just warming up again in the oven
Courtney ODell
Caroline - It can be, but please use lower sodium stock and skip adding the cheese until reheating for the best results! The less salt involved will help it when reheating to not become too salty.
2pots2cook
So beautiful photos ! So inviting ! Thank you so much !