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One Pot Garlic Butter Chicken Thighs and Mushrooms

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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! 

 

 

 

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 2tbsp) 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 Parmesn 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 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!

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To watch me make this recipe, click the video below :

 

4.63 from 32 votes
Print
One Pot Garlic Butter Chicken Thighs and Mushrooms
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
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!
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 416 kcal
Author: Courtney O'Dell
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
  1. Heat a heavy pan on medium high until very hot.
  2. Add butter, swirl around pan, and let melt.
  3. When butter is foamy and melted, add chicken thighs.
  4. Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)
  5. Cook chicken thighs 5 minutes on each side, until lovely golden brown.
  6. When chicken thighs are well browned, remove from pan - do not drain pan grease.
  7. Add garlic to pan, stir well.
  8. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
  9. Add second half of butter to pan, let melt.
  10. Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
  11. Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.
  12. Add stock, lemon juice, and cheese.
  13. Stir well, being sure to scrape up any browned bits from bottom of pan.
  14. Bring to a boil, let reduce and thicken slightly for 2 minutes.
  15. 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.
  16. Remove from pan and serve immediately!
Nutrition Facts
One Pot Garlic Butter Chicken Thighs and Mushrooms
Amount Per Serving
Calories 416 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 13g 65%
Cholesterol 147mg 49%
Sodium 379mg 16%
Potassium 577mg 16%
Total Carbohydrates 7g 2%
Dietary Fiber 0g 0%
Sugars 2g
Protein 23g 46%
Vitamin A 12.5%
Vitamin C 5.9%
Calcium 10.5%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. 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.

    Reply

  2. 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’?

    Reply

  3. So sorry..finally read through the entire post. I saw the substitute for breasts. It turned out delicious!! Thank you!

    Reply

  6. 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!!!

    Reply

  7. 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!

    Reply

  8. 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.

    Reply

  9. Wow!!! I added onions, bacon and baby peas instead of the cilantro. A – freaking – mazing! Thank you!

    Reply

  10. 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

    Reply

  12. 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!

    Reply

  14. 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!

    Reply

  15. 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.

    Reply

    • 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.

      Reply

  17. This was delicious! I served it over brown rice and added a chopped tomato to the dish for color.

    Reply

  18. 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!!

    Reply

  19. 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.

    Reply

  20. 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!

    Reply

  21. 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.

    Reply

  25. 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.

    Reply

  26. 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.

    Reply

    • 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/

      Reply

  27. 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!

    Reply

    • 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.

      Reply

      • 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!!)

        Reply

  30. 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!

    Reply

  31. 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.

    Reply

  33. 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?

    Reply

    • 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.

      Reply

  36. 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

    Reply

    • 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.

      Reply

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