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- 4 bone-in, skin-on chicken thighs - 2 cups mushrooms, sliced (cremini or button) - 4 tablespoons unsalted butter - 5 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 teaspoon fresh rosemary, chopped - Juice of 1 lemon - Fresh parsley, chopped (for garnish) - Salt and pepper, to taste - Tips for selecting quality ingredients When I cook garlic butter chicken thighs, I focus on good quality ingredients. Fresh, bone-in, skin-on chicken thighs give great flavor. The skin keeps the meat juicy. I love using cremini or button mushrooms for their earthy taste. They soak up the garlic butter well, adding depth to the dish. For seasonings, fresh herbs make a big difference. I always use fresh thyme and rosemary. Their scents fill the kitchen and make the dish feel special. Minced garlic is a must for that rich flavor. The lemon juice brightens the meal, cutting through the richness of the butter. Using unsalted butter is key. It lets you control the salt level. I recommend tasting as you go to get the balance just right. Remember to choose fresh herbs and mushrooms. Look for bright colors and firm textures. Quality ingredients make all the difference in this garlic butter chicken thighs recipe. First, dry the chicken thighs with paper towels. This step is key for a crispy skin. Season both sides with salt and pepper. The skin-on thighs add rich flavor. Keeping the skin helps lock in moisture. It also gives a nice crunch when cooked. Next, sear the chicken thighs in a skillet. Heat two tablespoons of butter over medium-high heat. Place the chicken thighs skin-side down. Cook for about 7-8 minutes until golden brown. This step creates a wonderful crust. Flip the thighs and cook for another 5 minutes. Remove them from the skillet and set aside. Now it's time to cook the mushrooms. In the same skillet, add the rest of the butter. Once melted, add the sliced mushrooms. Sauté them for about 5 minutes. They should start to brown and soften nicely. After the mushrooms are ready, stir in the minced garlic, thyme, and rosemary. Cook for another minute until the garlic smells good. This step really boosts the flavor profile. Return the chicken thighs to the skillet. Nestle them among the mushrooms. Pour lemon juice over everything. Cover the skillet and lower the heat. Let it cook for 15-20 minutes. The chicken is done when it reaches 165°F (75°C). Enjoy this tasty blend of garlic, butter, and herbs! To get that golden brown skin on your chicken thighs, start with dry meat. Pat the thighs with paper towels before seasoning. This helps the skin crisp up better. Use medium-high heat to sear the chicken. This high heat creates a nice crust. Avoid overcrowding the pan. Too many pieces can trap steam, making the skin soggy. You can boost the flavor even more! Try adding fresh herbs like basil or oregano. These herbs add a nice twist to the dish. If you want a stronger lemon taste, add more juice. Just remember to taste as you go. This way, you get the flavor just right. For searing, use a heavy skillet like cast iron. It holds heat well and helps with browning. A good meat thermometer is key too. It ensures chicken is fully cooked. Aim for an internal temperature of 165°F (75°C). This way, you get juicy, safe-to-eat chicken every time. {{image_2}} You can switch things up by using boneless chicken thighs. They cook faster and stay juicy. This option works well if you are short on time. You can also try different mushrooms for a unique taste. Shiitake or oyster mushrooms add a rich flavor. Each type brings its own twist to the dish. To enhance the flavor, consider adding white wine or chicken broth. This addition creates a deeper sauce. It also adds moisture to the dish. For those who like spice, red pepper flakes can bring heat. Just a pinch can change the whole vibe. Adjust to your taste for the perfect kick. Pair your garlic butter chicken thighs with simple sides. Rice or roasted vegetables balance the meal nicely. For a fun twist, serve it over creamy polenta. You can also plate it in a rustic way. Nestle the chicken and mushrooms on a bed of greens for a beautiful presentation. To keep your garlic butter chicken thighs and mushrooms fresh, store them right. First, let the dish cool down. Place the leftovers in airtight containers. I recommend glass or BPA-free plastic containers. These keep moisture in and prevent the food from absorbing other smells. You can also wrap them tightly in plastic wrap. Use them within three days for the best taste. Reheating can be tricky. You don’t want to dry out the chicken. The best method is using the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish with a splash of chicken broth or water. Cover it with foil to keep moisture in. Bake for about 15-20 minutes until hot. You can also reheat on the stovetop. Just warm it gently in a skillet over low heat. Add a bit of butter or olive oil to maintain that rich flavor. Freezing is a great way to save leftovers. To freeze, let the chicken cool completely. Then, place the chicken and mushrooms in freezer bags. Remove as much air as possible to prevent freezer burn. Label the bags with the date. It’s best to eat them within three months for good quality. When you’re ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best results. To cook garlic butter chicken thighs, you need about 15-20 minutes on medium-low heat after searing. Start by searing the chicken skin-side down for 7-8 minutes. Then, flip them and cook for another 5 minutes. After that, add the mushrooms and aromatics. Cover the skillet and let it cook until the chicken reaches 165°F (75°C). This timing ensures juicy, tender chicken with great flavor. Yes, you can use different herbs to change the flavor. Fresh herbs like basil or oregano can add a nice touch. If you prefer dried herbs, use about half the amount since dried herbs are stronger. Experiment with what you like best. This flexibility helps make the dish your own. Garlic butter chicken thighs pair well with many sides. Consider serving them with rice, mashed potatoes, or crusty bread. These sides soak up the delicious garlic butter sauce. Steamed vegetables, like green beans or broccoli, also add color and nutrients to your meal. Enjoy mixing and matching to find your favorite combinations! This blog post has shown you how to make delicious garlic butter chicken thighs. We discussed key ingredients like chicken, mushrooms, and herbs. I shared tips for cooking and enhancing flavors. You learned about variations and storing your meal for later. Now, you have the tools to create this tasty dish. Enjoy experimenting with new flavors and sides! Happy cooking!

Garlic Butter Chicken Thighs & Mushrooms

Indulge in a delicious Garlic Butter Chicken Thighs & Mushrooms dish that's sure to impress! This easy recipe features juicy chicken thighs, perfectly sautéed mushrooms, and a rich garlic butter sauce infused with fresh herbs. In just 40 minutes, you can create a mouthwatering meal for four that’s perfect for any occasion. Click through to explore the full recipe and elevate your dinner tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups mushrooms, sliced (cremini or button)

4 tablespoons unsalted butter

5 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon fresh rosemary, chopped

Salt and pepper, to taste

1 lemon, juiced

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.

    Sear the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Place chicken thighs skin-side down in the skillet and cook for about 7-8 minutes until the skin is golden brown and crispy. Flip the thighs and cook for an additional 5 minutes. Remove the chicken from the skillet and set aside.

      Cook the Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms and sauté for about 5 minutes until they start to brown and soften.

        Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary, cooking for another minute until the garlic is fragrant.

          Combine chicken and Aromatics: Return the chicken thighs to the skillet, nestled among the mushrooms. Pour lemon juice over the top and cover. Lower the heat to medium-low and let everything cook together for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

            Serve and Garnish: Once cooked, remove the skillet from heat. Spoon the mushrooms and garlic butter over the chicken thighs, and garnish with fresh parsley before serving.

              Prep Time, Total Time, Servings: 10 mins | 40 mins | Serves 4