18 Delicious Chicken Thigh and Mushroom Recipes for Every Occasion

Craving something savory and satisfying? Look no further! Our roundup of 18 Delicious Chicken Thigh and Mushroom Recipes is here to inspire your next meal, whether you’re whipping up a quick weeknight dinner or planning a cozy weekend feast. From creamy pastas to hearty stews, these dishes promise to delight your taste buds and bring comfort to your table. Let’s dive into these mouthwatering recipes!

Creamy Garlic Chicken Thighs with Mushrooms

Whipping up a comforting dinner doesn’t have to be complicated. This dish combines juicy chicken thighs with a rich, garlicky mushroom sauce for a meal that’s both hearty and flavorful.

Ingredients

• 4 bone-in, skin-on chicken thighs (for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button)
• 3 garlic cloves, minced (adjust to taste)
• 1 cup heavy cream (for creaminess)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/2 cup chicken broth (low sodium recommended)

Instructions

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels for better browning.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove and set aside.
3. In the same skillet, add mushrooms. Cook until they release their moisture and brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add minced garlic and cook for 30 seconds until fragrant. Stir in thyme, salt, and pepper.
5. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Tip: These bits add depth to the sauce.
6. Return chicken thighs to the skillet, skin-side up. Pour heavy cream over the chicken.
7. Transfer skillet to the oven. Bake for 25 minutes, or until chicken reaches an internal temperature of 165°F.
8. Let rest for 5 minutes before serving. Tip: Resting allows juices to redistribute.

Fork-tender chicken thighs smothered in a creamy garlic mushroom sauce make this dish a weeknight winner. Serve over mashed potatoes or crusty bread to soak up every last drop of sauce.

One-Pan Chicken Thighs and Mushrooms in White Wine Sauce

Perfect for weeknights, this one-pan dish combines juicy chicken thighs with earthy mushrooms in a rich white wine sauce. Ready in under an hour, it’s a fuss-free meal that doesn’t skimp on flavor.

Ingredients

• 4 chicken thighs (bone-in, skin-on for best flavor)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button work well)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Chardonnay or Sauvignon Blanc)
• 1/2 cup chicken broth
• 1 tbsp butter (for richness)
• Salt and pepper (adjust to taste)
• 1 tsp thyme (fresh or dried)

Instructions

1. Preheat oven to 375°F. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add mushrooms. Cook until they release their moisture and brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add garlic and thyme, cooking for 1 minute until fragrant.
5. Pour in white wine, scraping up any browned bits from the pan. Let simmer until reduced by half, about 3 minutes.
6. Add chicken broth and bring to a simmer. Return chicken to the skillet, skin-side up.
7. Transfer skillet to the oven. Bake for 20 minutes, or until chicken reaches an internal temperature of 165°F.
8. Remove skillet from oven. Stir in butter until melted and sauce is slightly thickened. Tip: Let the dish rest for 5 minutes before serving to allow flavors to meld.

Key to this dish’s appeal is the crispy skin on the chicken thighs, contrasted with the tender mushrooms and velvety sauce. Serve over mashed potatoes or crusty bread to soak up every last drop.

Slow Cooker Chicken Thighs with Mushrooms and Herbs

Fancy a hassle-free dinner that packs a punch? This dish combines tender chicken thighs with earthy mushrooms and aromatic herbs, all simmered to perfection in your slow cooker.

Ingredients

• 6 bone-in, skin-on chicken thighs (for richer flavor)
• 2 cups sliced cremini mushrooms (or any mushrooms you prefer)
• 3 tbsp olive oil (or any neutral oil)
• 1 tbsp minced garlic (adjust to taste)
• 1 tsp dried thyme (fresh thyme works too)
• 1 tsp dried rosemary (fresh rosemary can be substituted)
• 1/2 cup chicken broth (low sodium recommended)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then sear skin-side down in the skillet for 5 minutes until golden brown. Flip and sear for another 3 minutes. Transfer to slow cooker.
3. In the same skillet, add mushrooms and garlic. Sauté for 4 minutes until mushrooms are slightly softened. Scrape into slow cooker over chicken.
4. Sprinkle thyme and rosemary over the chicken and mushrooms. Pour chicken broth around the sides to avoid washing off the herbs.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and reaches an internal temperature of 165°F.
6. Use a slotted spoon to transfer chicken and mushrooms to a serving dish. Skim off any excess fat from the juices if desired.

Unbelievably tender, the chicken falls off the bone, infused with the deep flavors of mushrooms and herbs. Serve over mashed potatoes or alongside crusty bread to soak up the savory juices.

Baked Chicken Thighs with Mushrooms and Thyme

Let’s dive into a simple yet flavorful dish that’s perfect for any weeknight dinner. Baked chicken thighs with mushrooms and thyme is a hearty meal that comes together with minimal fuss.

Ingredients

• 4 chicken thighs (bone-in, skin-on for best flavor)
• 2 cups sliced mushrooms (cremini or button)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. This ensures even cooking.
2. Pat chicken thighs dry with paper towels. Dry skin crisps better.
3. Season chicken with salt and pepper on both sides.
4. Heat olive oil in an oven-safe skillet over medium-high heat.
5. Sear chicken thighs skin-side down for 5 minutes until golden. Don’t move them to get a good crust.
6. Flip chicken and add mushrooms around it. Cook for 3 minutes.
7. Sprinkle thyme over chicken and mushrooms. Fresh thyme adds a bright flavor.
8. Transfer skillet to oven. Bake for 25 minutes until chicken reaches 165°F internally.
9. Let rest for 5 minutes before serving. Juices redistribute for moist meat.

Outcome: The chicken emerges juicy with crispy skin, while mushrooms soak up all the savory juices. Serve over mashed potatoes or with a crisp salad for contrast.

Chicken Thighs with Mushrooms and Spinach in Cream Sauce

Vibrant flavors come together in this hearty dish, perfect for a cozy dinner. Chicken thighs, mushrooms, and spinach swim in a rich cream sauce that’s both comforting and elegant.

Ingredients

• 4 chicken thighs (bone-in, skin-on for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button)
• 2 cups fresh spinach (packed)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• 1 tbsp butter (unsalted)
• 2 cloves garlic, minced (adjust to taste)
• Salt and pepper (to taste)

Instructions

1. Preheat oven to 375°F. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add butter and mushrooms. Cook until mushrooms are golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add garlic and cook for 30 seconds until fragrant. Stir in spinach and cook until just wilted, about 1 minute.
5. Pour in heavy cream, stirring to combine. Bring to a simmer and let it thicken slightly, about 2 minutes. Tip: The sauce should coat the back of a spoon.
6. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 20 minutes, or until chicken is cooked through (165°F internal temperature). Tip: For crispier skin, broil for the last 2 minutes.

Juicy chicken thighs with a crispy skin contrast beautifully with the creamy, earthy sauce. Serve over mashed potatoes or crusty bread to soak up every drop.

Grilled Chicken Thighs with Portobello Mushrooms

Looking for a simple yet flavorful dish? Grilled chicken thighs with portobello mushrooms deliver juicy, smoky flavors perfect for any weeknight dinner.

Ingredients

• 4 chicken thighs, bone-in, skin-on (for extra flavor)
• 2 large portobello mushrooms, stems removed (wipe clean with a damp cloth)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp garlic powder (for a quick flavor boost)
• 1/2 tsp smoked paprika (adds depth)

Instructions

1. Preheat grill to medium-high heat, about 375°F to 400°F.
2. In a small bowl, mix salt, pepper, garlic powder, and smoked paprika.
3. Rub chicken thighs and portobello mushrooms with olive oil, then season both sides with the spice mix.
4. Place chicken thighs skin-side down on the grill. Cook for 5-7 minutes until skin is crispy and golden.
5. Flip chicken thighs. Add portobello mushrooms to the grill, gill-side up. Cook for another 5-7 minutes.
6. Check chicken thighs for doneness; internal temperature should reach 165°F. Mushrooms should be tender.
7. Remove from grill. Let chicken rest for 5 minutes before serving.

The chicken thighs come out juicy with a crispy skin, while the mushrooms offer a meaty texture. Try serving over a bed of arugula for a fresh contrast.

Chicken Thighs and Mushrooms in a Rich Tomato Sauce

Kickstart your dinner with this hearty dish that combines tender chicken thighs and earthy mushrooms in a rich tomato sauce. Perfect for a cozy night in, it’s a straightforward recipe that delivers deep flavors with minimal fuss.

Ingredients

• 4 chicken thighs (bone-in, skin-on for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button)
• 2 cloves garlic, minced
• 1 cup tomato sauce (homemade or store-bought)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 tsp dried thyme (or fresh if available)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season chicken thighs with salt and pepper, then sear skin-side down for 5-7 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove and set aside.
4. In the same skillet, add mushrooms and sauté for 5 minutes until they start to brown.
5. Add minced garlic and thyme, cooking for 1 minute until fragrant.
6. Pour in tomato sauce, stirring to combine with the mushrooms. Bring to a simmer.
7. Return chicken thighs to the skillet, skin-side up, nestling them into the sauce.
8. Transfer skillet to the oven and bake for 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
9. Let rest for 5 minutes before serving to allow juices to redistribute.

Juicy chicken thighs and mushrooms soak up the rich tomato sauce, creating a dish that’s both comforting and elegant. Serve over creamy polenta or crusty bread to soak up every last drop.

Asian-Style Chicken Thighs with Shiitake Mushrooms

Savory and satisfying, these Asian-style chicken thighs with shiitake mushrooms are a weeknight winner. Simple ingredients come together for a dish that’s packed with umami.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup sliced shiitake mushrooms (stems removed)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp honey (adjust to taste)
• 1 tsp grated ginger (fresh is best)
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional for heat)
• 1/2 cup chicken broth
• 1 tsp cornstarch (mixed with 1 tbsp water for slurry)
• 2 green onions, sliced (for garnish)

Instructions

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels; season with salt and pepper.
2. Heat oil in an oven-safe skillet over medium-high heat. Add chicken, skin-side down; cook until golden brown, about 5 minutes. Flip; cook 3 more minutes. Remove chicken; set aside.
3. In the same skillet, add mushrooms; sauté until softened, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Add soy sauce, honey, ginger, garlic, and red pepper flakes; stir to combine. Cook for 1 minute until fragrant.
5. Pour in chicken broth; bring to a simmer. Return chicken to skillet, skin-side up.
6. Transfer skillet to oven; bake for 20 minutes, or until chicken reaches 165°F internally.
7. Remove skillet from oven. Place chicken on a plate; tent with foil to keep warm.
8. Return skillet to stove over medium heat. Stir in cornstarch slurry; simmer until sauce thickens, about 2 minutes. Tip: Stir constantly to prevent lumps.
9. Serve chicken topped with sauce and garnished with green onions. Tip: Pair with steamed rice to soak up the delicious sauce.

Moist chicken with crispy skin meets a glossy, flavorful sauce. The mushrooms add a meaty texture, making this dish a hearty option. Try serving over a bed of greens for a lighter take.

Chicken Thighs with Wild Mushrooms and Rosemary

Chicken thighs offer a juicy, flavorful base for this hearty dish, complemented by earthy wild mushrooms and aromatic rosemary.

Ingredients

• 4 bone-in, skin-on chicken thighs (pat dry for better browning)
• 2 cups wild mushrooms, sliced (mix varieties for depth)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, chopped (dried works in a pinch)
• 1/2 cup chicken stock (low sodium preferred)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Season chicken thighs with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for 3 more minutes. Remove chicken and set aside.
3. In the same skillet, add mushrooms. Cook until they start to soften, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Return chicken to the skillet, skin-side up. Sprinkle rosemary over the chicken and mushrooms. Pour chicken stock around the chicken.
5. Transfer skillet to the oven. Bake for 20 minutes, or until chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.
6. Let rest for 5 minutes before serving. Tip: Resting allows juices to redistribute.

Serve this dish over creamy polenta or crusty bread to soak up the savory juices. The chicken skin stays crispy, while the mushrooms add a umami-rich contrast.

Cheesy Chicken Thighs and Mushrooms Casserole

Perfect for a cozy dinner, this casserole combines juicy chicken thighs with earthy mushrooms under a blanket of melted cheese. It’s a one-dish wonder that’s as easy to make as it is delicious.

Ingredients

• 4 chicken thighs (bone-in, skin-on for more flavor)
• 2 cups sliced mushrooms (cremini or button)
• 1 cup shredded cheddar cheese (sharp for extra tang)
• 1/2 cup heavy cream (or half-and-half for lighter version)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat oven to 375°F. This ensures even cooking.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden. Flip and sear for another 3 minutes. Tip: Don’t overcrowd the skillet to get a good sear.
3. Remove chicken and set aside. In the same skillet, sauté mushrooms for 4 minutes until softened. Tip: The mushrooms will absorb the chicken flavors left in the skillet.
4. Arrange chicken thighs in a baking dish. Top with sautéed mushrooms.
5. Pour heavy cream over the chicken and mushrooms. Sprinkle with garlic powder, salt, and pepper.
6. Cover with shredded cheddar cheese. Tip: For a golden top, broil for the last 2 minutes of baking.
7. Bake for 25 minutes until cheese is bubbly and chicken reaches 165°F internally.

Serve this casserole straight from the oven for the best texture—creamy, cheesy, with a slight crunch from the chicken skin. Pair with a crisp green salad to balance the richness.

Chicken Thighs with Mushrooms and Olives

Fancy a dish that combines juicy chicken with earthy mushrooms and briny olives? This one-pan wonder is weeknight magic.

Ingredients

• 4 chicken thighs (bone-in, skin-on for maximum flavor)
• 1 cup mushrooms, sliced (cremini or button work well)
• 1/2 cup pitted olives (Kalamata or green, your choice)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced (more if you love garlic)
• 1/2 cup chicken broth (low sodium recommended)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season chicken thighs with salt and pepper.
4. Sear chicken skin-side down for 5-7 minutes until golden brown. Flip and sear other side for 3 minutes. Remove from skillet.
5. In the same skillet, add mushrooms. Cook for 5 minutes until softened.
6. Add garlic and thyme. Cook for 1 minute until fragrant.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Return chicken to skillet, skin-side up. Scatter olives around the chicken.
9. Transfer skillet to oven. Bake for 20-25 minutes until chicken reaches 165°F internally.
10. Let rest for 5 minutes before serving.

Keep it simple with crusty bread to soak up the juices or over mashed potatoes for comfort. The chicken stays succulent, while mushrooms and olives add depth.

Spicy Chicken Thighs with Mushrooms and Peppers

Fire up your skillet for a dish that’s as flavorful as it is easy to make. Perfect for weeknights, these spicy chicken thighs with mushrooms and peppers will satisfy your craving for something hearty and spicy.

Ingredients

• 4 chicken thighs, skin-on (for extra crispiness)
• 1 cup sliced mushrooms (cremini or button)
• 1 bell pepper, sliced (any color)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp red pepper flakes (adjust to taste)
• 1 tsp garlic powder
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt, garlic powder, and red pepper flakes.
3. Place chicken thighs skin-side down in the skillet. Cook for 5-7 minutes until skin is golden and crispy.
4. Flip chicken thighs. Add mushrooms and bell pepper around the chicken. Cook for another 5 minutes.
5. Reduce heat to medium. Cover skillet. Cook for 10 minutes, or until chicken reaches 165°F internally.
6. Remove from heat. Let rest for 5 minutes before serving.

Perfectly crispy skin gives way to juicy, flavorful meat. The mushrooms and peppers add a nice texture contrast. Serve over rice or with a side of crusty bread to soak up the juices.

Chicken Thighs and Mushrooms in a Creamy Mustard Sauce

Nothing beats the comfort of a creamy, savory dish that comes together with minimal fuss. Chicken Thighs and Mushrooms in a Creamy Mustard Sauce is a weeknight hero, offering rich flavors and tender textures.

Ingredients

• 4 bone-in, skin-on chicken thighs (for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz cremini mushrooms, sliced (button mushrooms work too)
• 1 cup heavy cream (for richness, half-and-half for lighter version)
• 2 tbsp Dijon mustard (adjust to taste)
• 1 tsp thyme (fresh or dried)
• Salt and pepper (to season)

Instructions

1. Preheat oven to 375°F. Season chicken thighs with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same skillet, add mushrooms. Cook until they release their moisture and brown, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Lower heat to medium. Stir in heavy cream, Dijon mustard, and thyme. Bring to a simmer, scraping up any browned bits from the pan.
5. Return chicken to the skillet, skin-side up. Transfer to the oven and bake for 20 minutes, or until chicken reaches an internal temperature of 165°F.
6. Let rest for 5 minutes before serving. Tip: The sauce thickens as it cools slightly.

Golden and bubbling, this dish pairs beautifully with crusty bread or over a bed of mashed potatoes. The mustard adds a tangy depth, while the mushrooms lend an earthy note to the creamy sauce.

Herbed Chicken Thighs with Mushrooms and Garlic

Overwhelmed by weeknight dinners? This herbed chicken thighs recipe is your savior, packed with flavor and ready in no time.

Ingredients

• 4 chicken thighs, bone-in, skin-on (for juiciness)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button)
• 3 garlic cloves, minced (adjust to taste)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels for better browning.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down. Cook for 5-7 minutes until skin is golden and crispy. Flip and cook for 3 minutes. Remove chicken and set aside.
3. In the same skillet, add mushrooms. Cook for 5 minutes until they start to brown. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add garlic, rosemary, and thyme. Cook for 1 minute until fragrant. Tip: Stir constantly to prevent garlic from burning.
5. Return chicken to the skillet, skin-side up. Sprinkle with salt and pepper. Transfer skillet to the oven. Bake for 20-25 minutes until chicken reaches 165°F internally.
6. Let rest for 5 minutes before serving. Tip: Resting allows juices to redistribute for moist chicken.

Kick up the comfort with this dish’s crispy skin and tender meat. Serve over mashed potatoes or with a side of roasted vegetables for a complete meal.

Chicken Thighs with Mushrooms and Sun-Dried Tomatoes

Perfect for a weeknight dinner, this dish combines juicy chicken thighs with earthy mushrooms and tangy sun-dried tomatoes for a flavorful meal.

Ingredients

• 4 chicken thighs (bone-in, skin-on for best flavor)
• 1 cup mushrooms, sliced (cremini or button)
• 1/4 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/2 cup chicken broth (low sodium preferred)

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs with garlic powder, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear chicken thighs skin-side down for 5 minutes until golden brown. Flip and sear for another 3 minutes. Remove from skillet.
5. In the same skillet, add mushrooms and sun-dried tomatoes. Cook for 3 minutes until mushrooms soften.
6. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Return chicken thighs to the skillet, skin-side up.
8. Transfer skillet to the oven. Bake for 25 minutes until chicken reaches an internal temperature of 165°F.
9. Let rest for 5 minutes before serving.

Rich in flavors, the chicken thighs come out tender with a crispy skin. Serve over a bed of creamy polenta or with crusty bread to soak up the sauce.

Chicken Thighs and Mushrooms in a Balsamic Glaze

Deliciously savory and effortlessly elegant, this dish combines tender chicken thighs with earthy mushrooms, all coated in a rich balsamic glaze.

Ingredients

• 4 chicken thighs (bone-in, skin-on for best flavor)
• 2 cups mushrooms, sliced (cremini or button work well)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup balsamic vinegar (adjust to taste)
• 2 tbsp honey (for a touch of sweetness)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp thyme (dried or fresh)
• Salt and pepper (to season)

Instructions

1. Preheat oven to 375°F. This ensures even cooking.
2. Season chicken thighs with salt, pepper, and thyme. Patting the skin dry helps it crisp up.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Use a pan that can go from stove to oven.
4. Sear chicken thighs skin-side down for 5-7 minutes until golden brown. Don’t move them to get a good crust.
5. Flip chicken and add mushrooms, garlic around the thighs. Mushrooms absorb flavors beautifully.
6. Pour balsamic vinegar and honey over the chicken. The glaze will reduce and thicken.
7. Transfer skillet to the oven. Bake for 20-25 minutes until chicken reaches 165°F internally.
8. Let rest for 5 minutes before serving. This keeps the juices in.

Fork-tender chicken with a sticky-sweet glaze pairs wonderfully with creamy mashed potatoes or a crisp salad. The mushrooms add a meaty texture that complements the dish perfectly.

Chicken Thighs with Mushrooms and Artichokes

Vibrant flavors come together in this hearty dish, perfect for a cozy dinner. Chicken thighs, mushrooms, and artichokes create a rich, satisfying meal.

Ingredients

• 4 chicken thighs (bone-in, skin-on for extra flavor)
• 1 cup mushrooms, sliced (cremini or button work well)
• 1 cup artichoke hearts, quartered (use jarred for convenience)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp butter (adds richness)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 cup chicken broth (low-sodium recommended)
• Salt and pepper (season generously)
• 1 tsp thyme (dried or fresh)

Instructions

1. Preheat oven to 375°F. Pat chicken thighs dry with paper towels for better browning.
2. Season chicken thighs with salt, pepper, and thyme on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove and set aside.
4. In the same skillet, melt butter. Add mushrooms and cook until they release their moisture and brown, about 5 minutes.
5. Add garlic and artichoke hearts, cooking for 1 minute until fragrant.
6. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet.
7. Return chicken thighs to the skillet, skin-side up. Transfer to the oven and bake for 20 minutes, or until chicken reaches 165°F internally.
8. Let rest for 5 minutes before serving to allow juices to redistribute.

Perfectly cooked chicken thighs are juicy inside with crispy skin. The mushrooms and artichokes soak up all the savory flavors. Serve over mashed potatoes or with crusty bread to enjoy every last bit of sauce.

Chicken Thighs and Mushrooms in a Coconut Curry Sauce

Easy to make and packed with flavor, this dish combines tender chicken thighs with earthy mushrooms in a rich coconut curry sauce. Perfect for a weeknight dinner that feels gourmet.

Ingredients

• 1.5 lbs chicken thighs, bone-in, skin-on (for more flavor)
• 2 cups mushrooms, sliced (cremini or button work well)
• 1 can (13.5 oz) coconut milk (full fat for creamier sauce)
• 2 tbsp curry powder (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 cup chicken broth (low sodium preferred)
• Salt to taste

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering.
2. Season chicken thighs with salt and sear skin-side down for 5-7 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
3. In the same skillet, add onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
4. Add mushrooms and cook for 5 minutes until they release their moisture and start to brown.
5. Stir in curry powder and cook for 1 minute to toast the spices.
6. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan.
7. Return chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and simmer for 25 minutes.
8. Uncover and simmer for an additional 10 minutes to thicken the sauce. Check seasoning and adjust salt if needed.
9. Remove from heat and let rest for 5 minutes before serving.

With its creamy sauce and tender chicken, this dish pairs wonderfully with steamed rice or naan. The mushrooms add a meaty texture that complements the richness of the coconut curry.

Conclusion

Here’s a treasure trove of 18 mouthwatering chicken thigh and mushroom recipes that promise to spice up your meal rotation! Whether you’re cooking for a cozy dinner or a festive gathering, these dishes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.