Chicken Thighs and Mushrooms

Expect an easy prep for these chicken thighs and mushrooms. Everything bakes in one dish, so the mushrooms cook down in the flavorful chicken juices while the chicken turns golden and crispy on top.

Baked Mushroom Chicken Thighs

My sheet-pan chicken thighs are always a winning recipe, both in flavor and ease of cleanup. But for this one, a 9×13 dish works even better because the juices collect at the bottom, cooking the mushrooms in a delicious, savory sauce. The result is crispy-skinned chicken thighs, tender mushrooms, and incredible flavor in every bite.

How to Make Mushroom Chicken Thighs

1. Season the chicken and mushrooms.
   Pat the chicken thighs dry first so the skin crisps better in the oven. Make the garlic-herb sauce in a bowl, then mix half with the mushrooms and the other half to season the thighs. 
2. Assemble everything in the baking dish.
   Spread the mushrooms across the baking dish, then place the chicken skin-side up on top, and add the broth. As the chicken roasts, its juices drip down, cooking the mushrooms in a flavorful sauce. For a more flavorful sauce, add a couple of garlic cloves and a rosemary sprig at the bottom of the dish.
3. Bake in the oven and crisp the skin.
   In the last 10 minutes, stir the mushrooms at the bottom of the pan. At the end, for an even crispier chicken, a quick minute under the broiler will give the skin that deep golden finish.

More Chicken Thigh Recipes

If juicy thighs are your favorite, try these rosemary chicken thighs, these pesto chicken thighs, these delicious garlic chicken thighs, and these baked chicken thighs with oranges.

Chicken Thighs & Mushrooms (Garlic Herb Sauce)

Servings: 4

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Follow this recipe for crispy-skinned, juicy chicken thighs with tender mushrooms in a simple garlic-herb sauce.

5 from 2 votes

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Ingredients

• 1 ½ lbs chicken thighs, bone-in with skin
• 2 tablespoons olive oil
• 2 tablespoons melted butter
• 1 ½ teaspoons salt
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon pepper
• 1 ½ teaspoons Italian seasoning, or oregano or dried thyme
• 16 ounces sliced mushrooms
• ½ cup chicken broth, or water
• 2 cloves garlic + rosemary sprigs, optional

Instructions

Prep:

• Preheat the oven to 425F and position the rack in the middle of the oven.
• Remove excess fat from the chicken thighs and pat them dry with a paper towel.
• In a small bowl, combine the olive oil, salt, garlic powder, paprika, pepper, and Italian seasoning and set aside.

Assemble:

• Lightly oil or spray a 9×13 baking dish. Spread the sliced mushrooms in an even layer at the bottom. Drizzle half of the olive oil and seasoning mixture over the top, and with your hands, toss to coat them with the seasoning.
• Tip: While not essential for the recipe, if you have a couple of garlic cloves (whole and peeled) and a sprig of rosemary, place them at the bottom of the dish. They'll add flavor to the sauce.
• Use the remaining olive oil and seasoning mixture to season the chicken thighs on all sides. Place them over the mushrooms, skin-side-up. Pour the chicken broth into the baking dish.

Bake:

• Roast the chicken thighs for 30 minutes, then open the oven to stir the mushrooms at the bottom during the last 10 minutes of cooking. At this temperature, the thighs should finish crisp and golden. For extra-crispy skin, turn the oven to BROIL and let them crisp under the broiler for 1-2 minutes at the very end.
• When the chicken thighs’ internal temperature reaches 175F, remove the pan from the oven and serve.

Store:

• Store leftover chicken thighs and mushrooms in an airtight container for up to 3 days.

Notes

• This is a mushroom-heavy dish. It might look like a lot of mushrooms in the baking dish at first, but they cook down to less than half. If you only want a few mushrooms, use half the amount.

Equipment

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Nutrition

Serving: 1 serving | Calories: 468kcal | Carbohydrates: 5g | Protein: 27g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1106mg | Potassium: 692mg | Fiber: 2g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg