Garlic Butter Chicken And Mushrooms
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Garlic Butter Chicken And Mushrooms is a simple, high protein, low carb dinner that does not feel like diet food. Juicy chicken thighs and mushrooms cooked in garlic butter come together in one pan in under 30 minutes. Easy, filling, and full of flavor.
Easy Garlic Butter Chicken And Mushrooms
If you cook chicken a lot, you know how easy it is for it to turn out boring or dry. That is exactly why recipes like this Garlic Butter Chicken And Mushrooms are so useful. Chicken thighs stay juicy, mushrooms add tons of flavor, and everything cooks in one pan in a simple garlic butter sauce that makes the whole dish taste like something from a restaurant.
Over the years I have learned that chicken thighs and mushrooms are one of the easiest ways to make a really flavorful dinner without doing anything complicated. The mushrooms soak up all the garlic butter, the chicken stays juicy, and you end up with a meal that works whether you serve it with mashed potatoes, rice, or keep it low carb.
Why You’ll Love This Garlic Butter Chicken And Mushrooms
- One pan dinner: Everything cooks in a single skillet, which means less mess and fewer dishes to wash later.
- Ready in about 25 minutes: Perfect for busy weeknights when you need dinner fast but still want something homemade.
- Low carb and high protein: A great option if you are trying to eat lighter without giving up a really satisfying meal.
- Chicken thighs stay juicy: Much more forgiving than chicken breast and full of flavor.
- Mushrooms soak up all the garlic butter: They become rich, golden, and incredibly flavorful.
- Easy to serve with anything: Mashed potatoes, rice, pasta, cauliflower mash, or just on its own.
- Great for meal prep: It reheats really well, so it is perfect for lunches the next day.
- Simple ingredients: Nothing complicated here, just good pantry and fridge staples.
Key Ingredients And Tips
- Chicken thighs: I recommend boneless skinless chicken thighs for this recipe because they stay juicy and tender and are much more forgiving than chicken breast. If you use chicken breast, be careful not to overcook it because it can dry out quickly.
- Mushrooms: Cremini mushrooms are my favorite for this because they have more flavor than white mushrooms, but you can use white mushrooms, portobello, or even a mix of mushrooms. Make sure not to overcrowd the pan or the mushrooms will steam instead of brown.
- Butter: The butter is what makes the sauce rich and flavorful, so do not skip it. I like using unsalted butter so I can control the salt level in the dish.
- Garlic: Fresh garlic is really important here because it adds a lot of flavor to the butter sauce. Add it toward the end so it does not burn and become bitter.
- Olive oil: I cook the chicken in olive oil first, then add butter later for flavor. This helps prevent the butter from burning while the chicken browns.
- Seasoning: Italian seasoning, salt, pepper, and a little red pepper flakes are simple but work really well with the garlic butter and mushrooms.
- Browning the mushrooms: This is probably the most important tip for this recipe. Let the mushrooms cook without stirring too much so they actually brown and develop flavor instead of just releasing water and steaming.
Variations And Substitutions
- Chicken breast: You can use chicken breast instead of chicken thighs if you prefer. Just cut it into bite size pieces and be careful not to overcook it since chicken breast cooks faster and can dry out more easily.
- Add vegetables: This is a great recipe to add extra vegetables to. Broccoli, green beans, spinach, bell peppers, or even zucchini all work well. If adding vegetables, you may want to add a splash of chicken broth to create a bit more sauce.
- Make it creamy: If you want a creamy version, stir in about ¼ to ½ cup of heavy cream at the end and let it simmer for a couple minutes until slightly thickened. A little grated Parmesan cheese is also really good in the sauce.
- Add wine: A splash of dry white wine added after cooking the mushrooms adds a lot of flavor. Let it cook for a minute or two to reduce before adding the chicken back to the pan.
- Make it spicy: Add more red pepper flakes or a pinch of cayenne pepper if you like a bit more heat.
- Use different mushrooms: Cremini, white mushrooms, portobello, shiitake, or a mix of mushrooms all work great in this recipe.
- Make it dairy free: You can replace the butter with more olive oil or use a dairy free butter alternative.
How To Make Garlic Butter Chicken And Mushrooms
Start by heating the olive oil in a large skillet over medium high heat. Add the chicken pieces and season them with Italian seasoning, salt, pepper, and red pepper flakes. Cook the chicken for about 5 to 6 minutes until it is browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add 2 tablespoons of butter and the sliced mushrooms. Let the mushrooms cook for a few minutes without stirring too much so they have a chance to brown. This is where a lot of the flavor comes from, so do not rush this step. Once the mushrooms are golden and have released their moisture, season them with the onion powder and garlic powder.
Add the chicken back to the skillet along with any juices from the plate. Add the remaining butter and the minced garlic and stir everything together. Cook for another 1 to 2 minutes until the garlic is fragrant and everything is coated in the garlic butter sauce.
Taste and adjust salt and pepper if needed, then garnish with fresh parsley and serve warm.
Common Mistakes To Avoid
Overcrowding the pan: If you add too much chicken or mushrooms at once, they will steam instead of brown. Cook in batches if needed so everything gets nice color and flavor.
Not browning the mushrooms: Mushrooms release a lot of water when they cook. Let them cook long enough for the water to evaporate and the mushrooms to turn golden. That is where most of the flavor comes from in this dish.
Adding garlic too early: Garlic burns quickly and becomes bitter if cooked too long. Always add the garlic toward the end of cooking so it stays fragrant and flavorful.
Overcooking the chicken: Chicken thighs are forgiving, but they can still become tough if cooked too long. Once they are browned and cooked through, remove them from the pan and add them back at the end.
Not seasoning enough: Chicken and mushrooms both need salt to bring out their flavor. Taste at the end and adjust seasoning if needed.
What To Serve With Garlic Butter Chicken And Mushrooms
This dish is really versatile and can be served with all kinds of sides depending on whether you want to keep it low carb or make it a more comforting meal. Here’s how I like to serve it:
No Knead Bread
Mashed Potatoes
Jasmine Rice
Creamy Polenta
Frequently Asked Questions
What mushrooms are best for this recipe?
Cremini mushrooms are my favorite because they have more flavor than white mushrooms, but white mushrooms, portobello, or even a mix of mushrooms will all work well in this recipe.
Can I make this recipe creamy?
Can I make this recipe creamy?
Yes, if you want a creamy version, add about ¼ to ½ cup of heavy cream at the end and let it simmer for a few minutes until the sauce thickens slightly. A little grated Parmesan cheese is also really good in the sauce.
Is this recipe low carb or keto?
Yes, this recipe is naturally low carb and high protein, which makes it a great option for low carb or keto diets. Just serve it with vegetables or cauliflower mash instead of rice or potatoes.
Can I add vegetables to this recipe?
Yes, you can add vegetables like spinach, broccoli, green beans, or bell peppers. If adding vegetables, you may want to add a splash of chicken broth to create a bit more sauce.
Why are my mushrooms watery?
Mushrooms release a lot of water when they cook. Make sure not to overcrowd the pan and let the mushrooms cook long enough for the water to evaporate so they can brown properly.
Make Ahead And Storage
This Garlic Butter Chicken And Mushrooms is a great make ahead meal because it reheats really well and the flavors actually get even better after sitting for a day.
Make ahead: You can cook the entire dish ahead of time and store it in the refrigerator. When ready to serve, reheat it in a skillet over medium heat until warmed through. If the sauce looks a little dry, add a splash of chicken broth or a small pat of butter to bring it back to life.
Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezer: You can freeze this dish in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet until heated through.
Reheating tip: Reheat gently over medium heat instead of high heat so the chicken stays tender and does not dry out.
More Great Recipes To Try
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Garlic Butter Chicken And Mushrooms
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Ingredients
- 2 tablespoons olive oil
- 1 pound chicken thighs (boneless and skinless, cut in 1-inch pieces)
- 1 teaspoon Italian Seasoning
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- ¼ teaspoon red pepper flakes
- 4 tablespoons butter (unsalted, divided)
- 8 ounces cremini mushrooms (sliced)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cloves garlic (minced)
- 2 tablespoons fresh parsley (chopped)
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Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken thigh pieces and season with the Italian seasoning, salt, pepper and red pepper flakes. Stir and cook for about 5 to 6 minutes until the chicken browns and is cooked through. Transfer the chicken to a plate and set aside.
- Add 2 tablespoons of the butter to the same skillet and melt. Add the sliced mushrooms then season with onion and garlic powder. Stir and cook for about 4 minutes or until the mushrooms start to brown.
- Add the chicken back to the skillet along with any juices released in the plate. Add remaining 2 tablespoons of butter and minced garlic. Stir everything together and cook for 1 to 2 more minutes. Taste for salt and pepper and adjust as necessary. Remove from heat and garnish with parsley. Serve warm.
Equipment
Notes
- Chicken thighs work best for this recipe because they stay juicy and are very forgiving if slightly overcooked. Chicken breast can be used, but be careful not to overcook it.
- Do not overcrowd the pan when cooking the chicken or mushrooms. If the pan is too crowded, they will steam instead of brown and you will lose a lot of flavor.
- Let the mushrooms cook long enough so their moisture evaporates and they start to brown. This step adds a lot of flavor to the dish.
- Add the garlic toward the end of cooking so it does not burn and become bitter.
- If you want more sauce, you can add a splash of chicken broth or a little heavy cream at the end.
- This dish reheats very well, which makes it great for meal prep or leftovers.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
