Pan-Roasted Chicken Thighs with Garlic Butter Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-roasted chicken thighs paired with garlic butter sautéed mushrooms for a satisfying low-carb dinner. This french-inspired keto (low carb) ready in about 45 minutes pairs sea salt, black pepper, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 French cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 1/2 tsp sea salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken thighs skin-side down and sear for 6-7 minutes until skin is deeply golden and crispy, then flip and cook for 3 minutes.
  4. Step 4: Transfer skillet to the oven and roast chicken for 15 minutes until internal temperature reaches 165°F.
  5. Step 5: While chicken roasts, melt 4 tbsp unsalted butter in a separate pan over medium heat.
  6. Step 6: Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
  7. Step 7: Add 12 oz sliced cremini mushrooms and 3 fresh thyme sprigs, cooking for 6-8 minutes until mushrooms are tender and golden brown, stirring occasionally.
  8. Step 8: Remove thyme sprigs, season mushrooms with a pinch of salt and pepper.
  9. Step 9: Serve chicken thighs topped with garlic butter mushrooms.

Frequently asked questions

How long does Pan-Roasted Chicken Thighs with Garlic Butter Mushrooms take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Chicken Thighs with Garlic Butter Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sea salt from drying out.

Can I substitute ingredients in Pan-Roasted Chicken Thighs with Garlic Butter Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Chicken Thighs with Garlic Butter Mushrooms for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Roasted Chicken Thighs with Garlic Butter Mushrooms keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes