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This Garlic Herb Mushroom Chicken features tender chicken thighs smothered in a savory sauce featuring mushrooms, butter, garlic, herbs, and white wine. Garlic Herb Mushroom Chicken pairs so perfectly with some pasta, rice, or try it with some Fool-Proof Orzo for ultimate flavor.
The best part is that it takes less than 25 minutes to make!
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Salt and pepper the chicken thighs and cook for 10-12 min or until internal temp reaches 165F. Set aside and keep warm.
Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan. Add the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 4-5 minutes or until soft.
Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.
Add back the chicken to the sauce and baste with the sauce. Sprinkle the chopped fresh parsley on top and serve warm. Top with freshly shaved parmesan cheese.
This garlic herb mushroom chicken dish is perfect for a quick + easy scrumptious weeknight dinner.
Try it over a bed of rice or pair it with some pasta that is soaked in the sauce. Better yet, how about some orzo for that rich full flavor that will satisfy anyone.
Can’t cook orzo? That’s Okay! Here is my Fool-Proof Orzo recipe that is so easy to make and full of so much flavor. It will make you want to keep this recipe on repeat. It brings a luscious taste to the dish and pairs with so many other dishes and ready in under 15 minutes.
Ingredients
- 1 lb chicken thighs boneless-skinless
- 2 tsp salt + pepper (each) divided
- 2 tbsp olive oil
- ½ cup dry white wine
- 2 tbsp butter
- 2 tsp garlic minced
- 8 oz baby bella mushrooms sliced
- 1 tsp oregano
- 1 tsp thyme
- salt + pepper to taste
- 2 tsp fresh parsley chopped
- 1 tbsp shaved parmesan
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Salt and pepper the chicken thighs and cook the chicken thighs for 10 min or until internal temp reaches 165F. Set aside and keep warm.
- Add in the dry white wine and allow to deglaze the pan for 30 seconds while scraping up the brown pieces stuck to the pan.
- Add in the garlic and cook for 30 seconds until fragrant, then add in the mushrooms and cook for 3-4 minutes or until soft.
- Now add in the butter, oregano, thyme, and salt and pepper to taste. Reduce to low heat and simmer for 10 minutes.
- Add back in the chicken to sauce and baste with the sauce. sprinkle the chopped fresh parsley on top and serve warm topped with shaved parmesan cheese.
