Looking for a tasty chicken dish to make tonight? Give this chicken thighs with mushrooms recipe a shot. We have juicy, flavorful chicken thighs cooked with plump mushrooms and served with buttery mashed potatoes for a filling and satisfying meal.
Ingredients for Chicken Thighs with Mushrooms
Here are our list of wholesome ingredients for making honey soy chicken thighs:
- Chicken
Our recipe calls for skinless bone-in chicken thighs. If they’re not sold at your supermarket, you can get skin-on bone-in thighs then skin them at home. You can also leave the skin as is if you want more flavors, but we want to keep the saturated fat and calories low
For seasoning, we use a dry rub that includes salt, ground black pepper, paprika, cajun seasoning, and garlic powder.
- Mushroom
We chose white mushrooms for their wonderful juiciness, firmness, and mild earthy taste. When cooked, a delicious umami flavor develops, which pairs perfectly well with the savory meat.
- Potatoes
Mashed potatoes make an excellent choice of carb. Simply put together microwaved potatoes, butter, salt, and chopped parsley and mash them with a fork until they reach your desired consistency.
Are Chicken Thighs with Mushrooms Healthy?
Yes, they are.
Thanks to the chicken, our dish contains an impressive amount of protein, with nearly 40 grams for each serving. We also remove the skin to lower the calories content and to give it a lean profile.
On top of that, adding mushrooms and potatoes ensures a healthy boost of fiber and other essential vitamins and minerals.
Lastly, we have carefully estimated the ingredient so that the dish’s nutritional values follow the 2020 – 2025 Dietary Guidelines for Americans. In each serving, there are 477 calories, 6.6 g saturated fats, and 568 mg sodium.
How to Store and Reheat
You can keep the dish in an airtight container in the fridge for around 2 to 3 days.
To reheat, simply microwave or put it in the oven for a couple of minutes.
What to Serve With Chicken Thighs with Mushrooms
Here are some scrumptious sides to go with our chicken thighs with mushrooms for a well-rounded meal:
Chicken Thighs with Mushrooms Recipe
This chicken thighs with mushrooms recipe is an excellent option for weeknight dinners, offering a protein-rich meal that tastes utterly delicious and simply satisfying.
- cook TIME 43 mins
- prep TIME 7 mins
- total TIME 50 mins
- COURSE Main Dish
- CUISINE American
- SERVINGS servings
- CALORIES 476 kcal
INGREDIENTS
- 12 ozwhite mushrooms
- 6 ozred onion (cut into slices)
- 0.5 tspsalt (divided)
- 2 tbspolive oil (divided)
- 24 ozpotatoes (cut into cubes)
- 2 tbspbutter
- 2 tbspparsley , divided (chopped)
- 0.5 tspground black pepper
- 0.5 tsppaprika
- 1 tspcajun seasoning
- 1 tbspgarlic
- 24 ozskinless bone-in chicken thighs
- 0.5 tspgarlic powder
- 1 tspthyme
INSTRUCTIONS
Prep:
Cut the potato into cubes: Peel off the skin, cut the potato into slices, cut the slices into fingers, and cut the fingers into cubes.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Slice the onion: Half the onion lengthwise and slice off the root and head. Grip the half by the side and make 1/8" slices across the half.
Finely chop the parsley.
Cook:
Microwave the potato: Add 24 oz potatoes to a microwave-safe bowl, cover with plastic wrap, then microwave for 10 minutes.
Season the chicken: In a large bowl/ plate, add 24 oz skinless bone-in chicken thighs, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp paprika, 1 tsp cajun seasoning, and 1/2 tsp garlic powder. Dry-rub the seasonings onto the meat to coat evenly.
Pan-sear the chicken: In a skillet over medium heat, add 1 tbsp olive oil. When the oil is hot and ready, add in the seasoned chicken and pan-sear both sides for a total of 5 minutes. Remove from the heat and set aside on another plate.
Sauté the garlic: In the same skillet, add 1 tbsp olive oil and then 1 tbsp garlic. Stir well for 30 seconds.
Add the mushrooms, red onion, and thyme: Add 12 oz white mushrooms, 6 oz red onion, and 1 tsp thyme. Stir well for 1 minute, then remove from the heat.
Bake the chicken: Add the chicken back in the same skillet. Place the skillet in a preheated oven and bake at 425 °F for 25 minutes.
Make crushed potato: Add 2 tbsp butter, 1/4 tsp salt, and 1 tbsp parsley to the microwaved potatoes. Crush with a fork until it reaches a desired consistency.
Garnish and serve: Take out the chicken and sprinkle 1 tbsp parsley on top of it, then serve with crushed potatoes.
NUTRITION
Tuyet Pham
Chef, Culinary Consultant
Luna Regina
Writer, Author