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.
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!
*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!
Dietary Considerations
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.
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.
One Pot Garlic Butter Pork Chops and Mushrooms Recipe
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!
One Pot Creamy Chicken Thighs and Mushrooms Recipe
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!
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 (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on Facebook!
Other great chicken recipes you may love:
Easy Lemon Garlic Butter Chicken Thighs
20-Minute Garlic Butter Chicken and Mushroom Pasta
Bacon Balsamic Glazed Chicken Thighs
Blackened Chicken Thighs With Garlic Butter Sauce
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One Pot Garlic Butter Chicken Thighs and Mushrooms
Ingredients
Instructions
Nutrition Information
Yield
6 Serving Size
1
Amount Per ServingCalories 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
Jo-Anne Paradis
May 20, 2019 at 5:57 pmMade this recipe tonight – it was awesome!! I followed it exactly except I didn’t have any cilantro. Will definitely make this again.
SillyAnn
May 13, 2019 at 12:52 pmI made this recipe in my Instant Pot. Well, it’s a pot, right? I used the Simmer function. It came out great!
Stephanie
May 3, 2019 at 6:39 pmWonderfully 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
April 7, 2019 at 4:02 pmI 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
March 31, 2019 at 5:12 pmThis 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
February 22, 2019 at 6:02 pmReally 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
February 21, 2019 at 4:44 amFinally! 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!
Gina
January 21, 2019 at 4:27 pmThis 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
January 11, 2019 at 4:13 amI’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
January 18, 2019 at 10:36 amMashed 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
February 2, 2019 at 6:07 pmI make it with fried shredded Brussels sprouts.
Robin
May 22, 2019 at 9:00 pmI have the same problem but I had some riced califlower risotto with mine any my teen loved!
Paula
January 9, 2019 at 11:07 amOMG! 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
December 14, 2018 at 3:27 amWow, 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
November 13, 2018 at 3:06 amwhoa, 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
November 6, 2018 at 6:54 pmThis 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
October 30, 2018 at 3:47 pmWoooow!! 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??
October 13, 2018 at 6:13 amThis 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
October 8, 2018 at 1:49 pmI’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
September 3, 2018 at 3:06 pmAbsolutely 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
August 25, 2018 at 3:17 pmI’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
October 7, 2018 at 3:28 pmI 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
December 13, 2018 at 8:13 amShe 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
August 19, 2018 at 10:20 amSo sorry..finally read through the entire post. I saw the substitute for breasts. It turned out delicious!! Thank you!
Maria
August 19, 2018 at 9:20 amI really hope I get the same outcome even though I’ll be using chicken breasts. Thought I had thighs but nope.
Catherine Wallace
July 25, 2018 at 5:48 pmThis was absolutely delicious my husband and I loved this recipe!
Kandin
July 25, 2018 at 4:04 pmOMG! 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
July 20, 2018 at 3:29 pmI 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
July 21, 2018 at 3:28 pmThat sounds AMAZING!!! 🙂
Teri L Looney
July 15, 2018 at 6:54 pmDelicious 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
July 1, 2018 at 2:29 amWow!!! I added onions, bacon and baby peas instead of the cilantro. A – freaking – mazing! Thank you!
Rebecca
June 27, 2018 at 5:33 pmSo 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
June 26, 2018 at 8:46 pmOmg this was so good and super easy. Thanks
Rita Fahrner
June 21, 2018 at 2:49 pmI’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
June 14, 2018 at 8:01 pmMade it with the green bean sub- soooo good! Yummy sauce.
Melissa
June 11, 2018 at 12:02 pmThis 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
June 4, 2018 at 5:35 pmI 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
June 29, 2018 at 5:22 pmI 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
May 30, 2018 at 2:35 amOmg 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
May 29, 2018 at 4:35 pmThis was delicious! I served it over brown rice and added a chopped tomato to the dish for color.
Jacqui Michelle
May 22, 2018 at 5:01 pmOMG! 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
May 27, 2018 at 6:40 pmLove the idea of adding the wine.
Michele H.
May 16, 2018 at 7:09 pmThis 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
May 13, 2018 at 7:26 pmABSOLUTELY 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
May 1, 2018 at 3:36 pmI 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
May 2, 2018 at 7:02 amThat sounds delicious! I love zucchini, it’s a delicious sub for mushrooms!
Joy Peterson
April 28, 2018 at 11:04 amThis is delicious! I will definitely be making again and again.
stanley
April 12, 2018 at 9:07 amabsolutely lovely! I added a little cream and served with mash and asparagus
Madamarn
March 31, 2018 at 8:32 pmAbsolutely delicious! Followed recipe exactly and it came out perfectly. Will definitely make this again.
Paula Richard
March 31, 2018 at 5:15 pmI 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
March 29, 2018 at 4:47 amOkay. 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
March 29, 2018 at 12:52 pmSo 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
March 18, 2018 at 10:01 pmThis 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
March 25, 2018 at 5:25 pmI 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
March 27, 2018 at 12:45 pmThis 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
March 16, 2018 at 1:04 pmCan you use bone-in chicken thighs?
Courtney ODell
March 16, 2018 at 5:37 pmYes! 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
February 17, 2018 at 1:20 pmDiced cilantro? How do you dice cilantro and why? Snip maybe.
Jen Beck
February 2, 2018 at 5:21 amOh 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
January 28, 2018 at 6:40 pmAbsolutely 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
January 6, 2018 at 9:21 pmCut the butter used in half. Very greasy.
Ashley
December 18, 2017 at 9:54 amIs 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
December 18, 2017 at 10:07 amAshley – Oh no! I am so sorry, I changed recipe pluglins, and it changed the amount. I went through and fixed it!
PDFK
January 8, 2018 at 1:02 pmThe recipe called for a pinch of red peer flakes or a teaspoon, not a tablespoon.
Faria Rahman
December 6, 2017 at 11:04 pmHi what can I serve this with? Rice? Noodles? Bread? And what type of side salad would go with this?
Courtney ODell
December 7, 2017 at 4:09 amHi 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
November 29, 2017 at 11:21 pmHello , is it possible not to use any cheese??
Courtney ODell
December 18, 2017 at 10:08 amOf course! I love the addition of cheese, but it’s one you can skip if you don’t eat it!
Rebecca
June 27, 2018 at 5:27 pmyou could use nutritional yeast as a sub for the parmesan flavour
EasyRoasted
November 27, 2017 at 2:00 amThis 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!
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Caroline
September 26, 2017 at 12:23 amIs this meal suitable for freezing, defrosting and just warming up again in the oven
Courtney ODell
September 26, 2017 at 7:59 amCaroline – 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
September 23, 2017 at 2:49 amSo beautiful photos ! So inviting ! Thank you so much !