Chicken thighs in mushroom sauce is a one-pot recipe. First, the chicken thighs are rubbed with a spice mix, then seared on each side. Onions and mushrooms are sauteed, then added to a sauce. The entire dish is then roasted in the oven for 50 minutes. This meal can be served with rice, quinoa, cauliflower rice, or pasta.
Chicken Thighs In Mushroom Sauce
I love a good one-pot dinner recipe – don’t you!? Well, this chicken and mushroom combo is gluten-free, sugar-free and dairy optional.
The chicken is wrapped in rich flavor from the sauce, and the mushrooms are the perfect addition. This recipe is easily customizable to your dietary needs. I’ve included suggestions below.
Chicken Thighs In Mushroom Sauce Ingredients
There’s a lot of rich flavors in this chicken dish!
- Chicken Thighs – You can use 4-8 chicken thighs. I used 8 bone-in skin on chicken thighs. Each of them were quite small. If you have larger chicken thighs you might want to use less.
- Spice Rub – This mix will add flavor to the chicken. You’ll need garlic powder, onion powder, salt and pepper to create the mix.
- Mushrooms – Aside from the chicken, the mushrooms are the star of the show! You’ll need about 4 cups of sliced mushrooms. This is about the size of a 250g container that you buy from the store.
- Coconut Milk – This recipe uses one cup of coconut milk. You can also use chicken broth in substitution. If you’re okay with using dairy, you can use heavy cream.
- Parmesan Cheese – This adds wonderful flavor to the dish. But it’s not mandatory. If you want this recipe to be dairy-free you can use a plant based parmesan cheese or just skip it all-together.
How To Make Chicken Thighs In Mushroom Sauce
- Season – This recipe uses a chicken spice rub to season the chicken. First, mix the spices together in a large bowl. Then add the raw chicken and toss them in the spice rub until they’re evenly coated.
- Sautee – In a frying pan or dutch oven over medium-high heat, sear the chicken on each side. Add in the onions and garlic, then mushrooms to sautee for a few minutes. If you use a frying pan for this step, you’ll need to transfer the chicken and mushrooms to an oven-safe dish.
- Bake – Next, add the sauce ingredients, stir together and place in the oven. This chicken is baked for 45-50 minutes at 400°F, or until chicken is cooked completely through.
You can see full detailed instructions, including walk-through photos in the recipe card below. Just keep scrolling down…
- Make it Gluten-Free: Use a gluten-free grain to pair with the dish. For example, quinoa, rice, or brown rice pasta.
- Make it Low Carb/Keto: Skip using a whole grain for the side and eat the chicken on its own with a salad or roasted vegetables.
- Make it Dairy Free: Use coconut milk or chicken broth for the recipe. Choose a dairy-free parmesan cheese or skip it all together.
- Make it Paleo: Serve with roasted vegetables, salad, mashed sweet potato or riced cauliflower as a side dish. Some people may want to skip the parmesan cheese as well. It depends on your paleo preference.
More Dinner Recipes To Try
- Lemon Garlic Steelhead Trout In Foil – This trout tastes incredibly delicious as it’s not overcooked, and has a buttery garlic taste from the marinade.
- Stuffed Acorn Squash with Ground Beef, Pears and Parmesan – This is an all-in-one healthy dinner perfect for Fall or Winter.
- Lemon Garlic Chicken Wings – Freshly squeezed lemon adds the perfect tanginess to these baked chicken wings.
- Dump and Bake Salsa Chicken – Everything is cooked in one baking dish.
Chicken Thighs In Mushroom Sauce
- 8 small chicken thighs - bone in, skin on
- 3 garlic cloves - minced
- 1 small onion - chopped
- 4 cups sliced mushrooms
- 1 cup coconut milk - or heavy cream, or chicken broth
- salt and pepper - to taste
- ½ cup parmesan - optional
- Preheat the oven to 400°F
- Make the chicken spice rub: In a large bowl (big enough to hold the chicken thighs), add the garlic powder, onion powder, ¼ tsp each of sea salt and ground pepper. Mix together.
- Add in the chicken thighs and toss them with the spice rub until they're evenly coated.
- In a frying pan or cast iron dutch oven heat a bit of cooking oil (I used coconut oil) over medium-high heat. Sear the chicken thighs on each side for 2-3 minutes. Flip over using a pair of tongs or a fork.
- Add in the minced garlic and chopped onion around the chicken. Cook for 1-2 minutes or until onion turns translucent.
- Add in the mushrooms and toss everything together. Cook for 2 minutes.
- NOTE: If you're using a frying pan, transfer the ingredients to an oven-safe dish. If using a cast iron dutch oven, you can keep the ingredients in the pot.Now add the coconut milk (or chicken broth or heavy cream), dried thyme, salt and pepper to the pot. Stir everything together.
- Bake for 45-50 minutes or until chicken is cooked through. Baste the tops of chicken halfway (pour sauce over top of chicken with a spoon or turkey baster).
- Once cooked, remove from oven then sprinkle in the freshly grated parmesan cheese (this ingredient is optional).
- Add chicken to a plate along with rice, quinoa, pasta, mashed sweet potatoes or cauliflower rice. Scoop at bit of the sauce from the pan on top. Serve and enjoy!