Boneless skinless chicken thighs cooked with mushrooms and garlic

Boneless Skinless Chicken Thighs with Mushrooms and Garlic

BySavannah Brooks
Jump to Recipe·Print Recipe

Why Make This Recipe

Boneless skinless chicken thighs with mushrooms and garlic is a simple and flavorful dish. It’s perfect for a quick weeknight dinner or a special occasion. The chicken is juicy and tender, while the mushrooms add a nice earthiness, and the garlic gives a delicious kick. This recipe is easy to follow, making it great for both beginners and experienced cooks alike.

How to Make Boneless Skinless Chicken Thighs with Mushrooms and Garlic

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Directions

  1. Heat olive oil in a skillet over medium heat.
  2. Season the chicken thighs with salt and pepper.
  3. Add the chicken thighs to the skillet and cook for about 6-7 minutes on each side until they are golden brown and cooked through.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add sliced mushrooms and minced garlic. Sauté until the mushrooms are tender.
  6. Return the chicken to the skillet and toss everything to combine.
  7. Cook for an additional 2-3 minutes.
  8. Garnish with fresh parsley and serve.

How to Serve Boneless Skinless Chicken Thighs with Mushrooms and Garlic

Serve the chicken thighs hot, with a side of rice or mashed potatoes to soak up the flavorful juices. A simple green salad can also complement the meal nicely. You can sprinkle extra parsley on top for a fresh look.

How to Store Boneless Skinless Chicken Thighs with Mushrooms and Garlic

To store leftovers, place the chicken and mushrooms in an airtight container and refrigerate. It will last for up to 3 days. You can also freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn.

Tips to Make Boneless Skinless Chicken Thighs with Mushrooms and Garlic

  • Make sure not to overcrowd the skillet when cooking the chicken; this helps achieve a nice golden color.
  • For extra flavor, you can add a splash of white wine or chicken broth after sautéing the mushrooms.
  • Feel free to adjust the seasoning according to your preference. Herbs like thyme or rosemary can also enhance the taste.

Variation

You can add other vegetables like bell peppers or spinach to the dish for more color and nutrition. Try using different types of mushrooms, such as cremini or shiitake, for varied flavors.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can use boneless skinless chicken breasts, but they may cook a little faster, so keep an eye on them.

Is this dish gluten-free?
Yes, all the ingredients are gluten-free, making it a great option for those with gluten sensitivities.

Can I make this ahead of time?
Yes, you can prepare everything ahead of time. Just reheat it gently in the skillet before serving.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Boneless Skinless Chicken Thighs with Mushrooms and Garlic

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A simple and flavorful dish featuring juicy chicken thighs, earthy mushrooms, and a kick of garlic, perfect for any occasion.

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Season the chicken thighs with salt and pepper.
  3. Add the chicken thighs to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add sliced mushrooms and minced garlic. Sauté until mushrooms are tender.
  6. Return the chicken to the skillet and toss everything to combine.
  7. Cook for an additional 2-3 minutes.
  8. Garnish with fresh parsley and serve.

Notes

For added flavor, consider using a splash of white wine or chicken broth after sautéing the mushrooms. Adjust seasonings to preference, and try adding different vegetables for variation.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Avatar photo

Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

Other recipes

Korean Zucchini Pancakes

Simple Korean Zucchini Pancakes: A Crispy, Savory Delight

ByELENE

Simple Korean Zucchini Pancakes—known as hobak jeon (호박전) in Korea—are a beloved dish often served as a banchan (side dish), light snack, or quick appetizer. With their golden, crispy edges and soft, savory centers, these pancakes are both satisfying and incredibly easy to make at home. Whether you’re new to Korean cooking or just want…

Delicious Instant Pot beef stew served in a bowl with fresh herbs.

Instant Pot Beef Stew

ByELENE

Why Make This Recipe Instant Pot Beef Stew is a perfect choice for a hearty meal that warms you up from the inside out. Using the Instant Pot cuts down the cooking time significantly, allowing you to enjoy tender, flavorful stew in a fraction of the time compared to traditional methods. This recipe packs a…

Crockpot Potato Soup in a bowl topped with chives and cheese

Crockpot Potato Soup

BySavannah Brooks

why make this recipe Crockpot Potato Soup is a wonderful dish that brings comfort and warmth to your table. It’s perfect for those chilly days when you want something hearty and filling. The slow cooking process allows the flavors to blend beautifully, and the result is a creamy and delicious soup. Plus, it only takes…