Juicy, tender chicken thighs baked alongside earthy mushrooms and infused with garlic, rosemary, and thyme—this dish delivers rich flavor and comforting warmth, perfect for cozy family dinners.

Why You’ll Love This Recipe

Rich, full-bodied flavor: Garlic, fresh herbs, and mushrooms create layers of savory complexity.
One-pan convenience: Everything bakes together, minimizing prep and cleanup.
Comfort-meal elegance: Cozy enough for weeknights, yet refined enough for guests.
Nutrition-rich: High in protein and vitamin-packed mushrooms—wholesome and satisfying.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Assorted mushrooms (cremini, button, or oyster), sliced
Olive oil or butter
Garlic, minced
Fresh rosemary and fresh thyme, chopped
Salt & freshly ground black pepper
Optional: dry white wine, chicken broth, lemon juice, crushed red pepper flakes

Directions

Preheat & season
Preheat your oven to 200 °C (400 °F). Pat chicken thighs dry, then rub both sides with olive oil, garlic, chopped rosemary and thyme, salt, and pepper.
Sear chicken
Warm a large oven-safe skillet over medium-high heat. Add a drizzle of oil, skin-side down, and sear the thighs for 4–5 minutes until golden (this creates crisp skin and deeper flavor). Remove and set aside.
Sauté mushrooms & garlic
In the same skillet, add extra oil or butter. Sauté garlic for 30 seconds, then add mushrooms. Cook, stirring occasionally, until browned and tender (about 5–6 minutes). Season lightly with salt and pepper.
Deglaze & combine
(Optional) Splash in ¼ cup white wine or broth to deglaze, scraping up pan bits. Stir in fresh herbs and taste; adjust seasoning or add squeeze of lemon juice.
Bake together
Nestle chicken thighs skin-side up onto the mushroom mixture. Transfer skillet to oven and bake for 20–25 minutes until thighs reach an internal temperature of 75 °C (165 °F).
Finish and serve
Garnish with extra fresh rosemary or thyme. Serve chicken over creamy polenta, mashed potatoes, or crusty bread to soak up the savory juices.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Cook time: 30–35 minutes (including sear and bake)
Total time: ~45 minutes

Variations

Creamy mushroom sauce: After baking, stir in ½ cup cream or crème fraîche into the skillet juices to create a rich sauce.
Spicy twist: Add crushed red pepper flakes or finely chopped chili to the mushroom sauté.
Italian-style: Use oregano, basil, sun-dried tomatoes, and sprinkle Parmesan before serving.
Vegan adaptation: Replace chicken with thick tofu or portobello “steaks,” sear and bake similarly.
Wine-free version: Use extra broth and a splash of lemon juice instead of wine.

Storage/reheating

Storage: Store chicken and mushrooms together in an airtight container for up to 3 days.
Freezing: Freeze in portions with a splash of broth or sauce to preserve moisture; good for up to 2 months.
Reheating:
- Oven: Bake at 160 °C (325 °F) for 10–12 minutes until warmed.
- Skillet: Warm over medium-low heat with a bit of broth to maintain moisture.

Tips for the best results

Thoroughly dry skin: Pat chicken skin until no moisture remains to promote crispiness.
Hot skillet for searing: Use medium-high heat to get a golden, crispy crust without sticking.
Don’t overcrowd mushrooms: Give them space to brown rather than steam.
Use fresh herbs: They elevate flavor noticeably—reserve a little for garnish.
Let it rest: Rest the chicken for 5 minutes before serving to seal in juices.

FAQs

1. Can I use boneless thighs instead?

Yes—reduce bake time by 5–7 minutes, keeping an eye on internal temperature.

2. Can I use dried herbs?

Yes—use about one-third the amount of dried rosemary and thyme; add them earlier in cooking.

3. What other mushrooms work well?

Wild mushrooms, shiitake, or portobello slices work beautifully with this dish.

4. Can I skip the sear?

You can bake directly, but searing adds flavor and texture—highly recommended.

5. Is this dish gluten-free?

Yes—ensure broth, wine, and other ingredients are gluten-free certified.

6. Can I add vegetables?

Yes—add onions, zucchini, or bell peppers along with mushrooms for variety.

7. What’s good with this dish?

Pair with polenta, mashed potatoes, rice, or crusty bread to soak up the savory juices.

8. Can I make it ahead?

Sear and sauté in advance, then bake just before serving on dinnertime.

9. How do I keep skin crisp after reheating?

Quickly crisp in a hot pan or under the broiler for 1–2 minutes before serving.

10. How do I prevent dry chicken?

Keep a close watch on internal temperature and don’t overbake.

Conclusion

Garlic Herb Baked Chicken Thighs with Mushrooms is the epitome of comforting, flavorful home cooking—rich, aromatic, and full of depth. Its simplicity and sophistication make it a reliable favorite for any occasion.

Pro tip: After removing chicken, use veggie peels and pan juices to create a quick stock—freeze for soups or risottos later!

Ready to enjoy comforting, herb-infused dinner? Give this recipe a try tonight and share any personal tweaks or sides you chose—I’d love to hear how it turns out!

Garlic Herb Baked Chicken Thighs with Mushrooms

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Juicy, herb-infused chicken thighs baked with tender mushrooms in a garlicky, savory one-pan dish perfect for cozy dinners.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Bake
Cuisine: American
Diet: Gluten Free

Instructions

Preheat oven to 200 °C (400 °F). Pat chicken dry and rub with oil, garlic, rosemary, thyme, salt, and pepper.
Heat a large oven-safe skillet over medium-high. Sear chicken skin-side down for 4–5 minutes until golden. Remove and set aside.
In the same skillet, sauté garlic for 30 seconds in more oil or butter. Add mushrooms and cook for 5–6 minutes until browned. Season with salt and pepper.
(Optional) Deglaze skillet with wine or broth, scraping up brown bits. Stir in herbs and lemon juice if using.
Place chicken thighs skin-side up on top of mushrooms. Transfer to oven and bake for 20–25 minutes until internal temp reaches 75 °C (165 °F).
Rest for 5 minutes, garnish with herbs, and serve warm with your choice of sides.