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One-Pot Garlic Butter Chicken Thighs and Mushrooms Recipe

One-Pot Garlic Butter Chicken Thighs and Mushrooms

Golden-browned chicken thighs simmer with cremini mushrooms, garlic, herbs, butter, and chicken broth for a richly flavored one-pot dinner. Serve the chicken with plenty of pan juices and mushrooms spooned over the top.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces Bone-in, skin-on chicken thighs
  • To taste Kosher salt
  • To taste Freshly ground black pepper
  • 3 tablespoons Unsalted butter, divided
  • 8 ounces Cremini mushrooms, halved
  • 5 cloves Garlic, minced
Herbs and Sauce
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Dried basil
  • 1/2 cup Chicken broth
Garnish
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Pat the chicken thighs thoroughly dry, then season both sides generously with kosher salt and freshly ground black pepper.
  2. Heat 2 tablespoons of unsalted butter in a large oven-safe skillet over medium-high heat. Add the chicken skin-side down and sear for about 4–5 minutes per side, until browned, then transfer it to a plate.
  3. Add the remaining 1 tablespoon butter to the skillet. Add the halved cremini mushrooms in a single layer and cook for approximately 5–6 minutes, stirring occasionally, until browned and tender.
  4. Add the minced garlic, dried thyme, dried oregano, and dried basil. Cook for 1–2 minutes, stirring, just until the garlic and herbs become fragrant.
  5. Return the chicken thighs to the skillet and pour in the chicken broth. Reduce the heat, cover, and simmer for 8–12 minutes, depending on the thickness of the thighs.
  6. Check the thickest part of the chicken with a meat thermometer and continue cooking until it reaches at least 165°F/74°C. Spoon the garlic-butter juices and mushrooms over the chicken, garnish with parsley, and serve.

Notes

For an oven finish, sear the chicken, cook the mushrooms and aromatics, add the broth, then place the covered oven-safe skillet in a 400°F/200°C oven for about 15–20 minutes. Bone-in, skin-on thighs stay juicier, while boneless thighs can be used but should be checked earlier because they cook faster.