Chicken Thighs with Mushrooms
These roasted Chicken Thighs with Mushrooms also have onions and rosemary adding flavor for a tasty low-carb dinner that’s easy to make! And if you watch for chicken thighs to go on sale, this can be a pretty inexpensive dinner.
PIN Chicken Thighs with Mushrooms to try it later!
I’m quite excited about this easy recipe for Chicken Thighs with mushrooms! I don’t claim to be an expert about low-carb eating, but one thing I do know is that having a collection of really delicious low-carb dinners that are not to hard to make can certainly help.
That’s why I’m always so happy when I make something that seems do-able for a week-night dinner, and also why I love all things roasted chicken. I’ve made roasted chicken sheet pan meals, whole roasted chicken, and chicken that’s stuffed and roasted, and these Chicken Thighs with Mushrooms are another take on roasted chicken that’s so delicious you’ll probably make it over and over.
This recipe produces moist and flavorful chicken, with just a hint of rosemary and onion. The only hard thing about this recipe is trimming the chicken thighs, and if you use my trick of trimming with kitchen shears (affiliate link) that makes it quicker and much easier!
We used ground rosemary, but if you have fresh rosemary by all means use that. We also increased the amount of mushrooms, and you might increase the red onion too because those roasted red onions were delicious. But however you adapt the recipe to suit your preferences, I hope you will try this soon!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- chicken thighs with bone in
- salt/pepper to season chicken
- olive oil
- red onion
- mushrooms (buy sliced mushrooms if you want to save time)
- dried ground rosemary (affiliate link), or minced fresh rosemary
- fresh chopped parsley(optional)
Can you use boneless thighs for the Chicken Thighs with Mushrooms?
You can definitely make this with boneless chicken thighs if you prefer.
Do you have to use Rosemary in the Chicken Thighs with Mushrooms?
If you’re not a fan of the somewhat assertive flavor of rosemary I would use Ground Thyme (affiliate link) or Szeged Chicken Rub (affiliate link) to season the chicken and mushrooms.
What mushrooms did we use with the chicken thighs?
We used brown Cremini mushrooms for this recipe of chicken thighs and mushrooms, but any sliced mushrooms you prefer will be fine.
Want more low-carb chicken baked chicken recipes?
Check out Low-Carb and Keto Baked Chicken Recipes for more tasty ideas for chicken cooked in the oven!
How to make Chicken Thighs with Mushrooms:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim the chicken thighs, removing the skin and trimming away most of the fat, or leave a little fat and skin if you prefer. (I do that with kitchen shears (affiliate link), which is much easier than using a knife.)
- Grind up the rosemary in a mortar and pestle (affiliate link) if you’re using dried rosemary.
- Heat the oil in a large frying pan and brown the chicken well, then place in a casserole dish.
- Saute the onions for a couple of minutes, then add the mushrooms and saute them about 5 minutes more, or until the liquid has all evaporated.
- Mix in the ground rosemary or finely minced fresh rosemary and layer the vegetables over the chicken.
- Roast at 350F/180C for 35-45 minutes, or until chicken and vegetables are done and your house smells like rosemary!
- Serve hot, with fresh parsley sprinkled over if desired.
Make it a Low-Carb Meal:
The Chicken Thighs with Mushrooms would be amazing served with Air Fryer Turnip Fries, Garlicky Green Beans Stir Fry, Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese, The Best Easy Cauliflower Rice, or Twice Baked Cauliflower!
More Tasty Chicken for Dinner:
- Baked Buffalo Chicken with Melted Blue Cheese
- Pepperoni Pizza Chicken Bake
- Greek Lemon Chicken
- Chicken Cutlets with Mustard Sauce
- Baked Parmesan Crusted Chicken
Chicken Thighs with Mushrooms
These roasted Chicken Thighs with Mushrooms have added flavor from onions and rosemary and this chicken dish is a tasty low-carb and Keto dinner option that's easy enough to make on a week night!
Ingredients
- 8 - 10 chicken thighs with bone in (see notes)
- salt/pepper to season chicken
- 2-3 tsp. olive oil (more or less, depending on your pan)
- 1 red onion, cut into slivers (next time I would use more onion)
- 8 oz. sliced mushrooms (buy sliced mushrooms if you want to save time)
- 1 tsp. ground rosemary (see notes)
- fresh chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350F/180C.
- Trim chicken thighs, removing the skin and as much of the fat as you prefer, including the pocket of hidden fat on the back side of each thigh. (I do that with kitchen shears (affiliate link), which is much easier than using a knife.) Season thighs well on both sides with salt and pepper. I used Vege-Sal (affiliate link).
- Heat large frying pan over medium-high heat, add a little olive oil, and brown chicken very well on both sides. Don’t rush this step, I browned my chicken for about 10 minutes
- Remove chicken from frying pan and place in glass casserole dish.
- Pour out most of the fat from the pan if it seems like a lot, then put onions in and cook 2 minutes. Add mushrooms and cook about 5 minutes more or until the liquid is evaporated. Mix in ground rosemary or minced fresh rosemary.
- Put partly-cooked mushrooms and onions over chicken pieces.
- Roast 35-45 minutes, until chicken and veggies are done and your house is smelling delightfully of rosemary.
- Serve hot, with any juice from the dish spooned over the chicken.
Notes
Buy skinless chicken, or remove the skin yourself. Or you can leave on some skin if you prefer.
If you don't have ground rosemary, use finely minced fresh rosemary or grind some dried rosemary in a mortar and pestle.
This chicken was adapted from a recipe in Eat This Book by Tyler Florence. I got this book as a prize from a blog that no longer exists, and I miss Lisa who was the blogging friend who gave me the book!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 833Total Fat 55gSaturated Fat 15gUnsaturated Fat 39gCholesterol 436mgSodium 729mgCarbohydrates 7gFiber 2gSugar 2gProtein 83g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet& Suggestions:
These roasted Chicken Thighs with Mushrooms are great for any Keto, low-carb, or low-glycemic eating plan, some of which might prefer to keep the chicken skin. Chicken thighs have always been a limited food for the original South Beach Diet because of the saturated fat, but I trim the thighs well with my kitchen shears; you decide whether you think this is okay for South Beach.
Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This dinner of chicken thighs cooked with mushrooms was first posted in 2006! The photos were updated in 2015 and the recipe was last updated with more information in 2023.
43 Comments on “Chicken Thighs with Mushrooms”
i made this tonight. i have a huge cast iron skillet and basically prepped everything in that and tossed it in the oven. i should have checked on it after 30 minutes, though. my oven is a convection roaster, so when i checked on it at the 40 minute mark it was overdone and i lost some mushrooms and onions to a char on the bottom of my cast iron.Â
even though some of the veggies were overdone, the thighs were still juicy tucked under everything. in the future, i might also toss a can of coconut milk into the pan. the flavors seem like they’d work well together.Â
also, i don’t know if anyone needs to hear this, but white pepper is a perfect fit with chicken and that’s what i used in my seasoning. thank you so much for sharing this recipe — i will definitely come back to it again!
Glad you enjoyed it even if the timing was a bit off for your oven. And I love the idea of using a big cast iron skillet to cook it in!
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Thanks, glad you like it!
I entered in the information in a calorie counter and it comes out to about 450 calories per serving (I did it for 4 servings).
Thanks Christine. I don’t count calories but this is probably helpful for those who do, and definitely Yummly is not always accurate.
I seriously doubt it, and this illustrates perfectly why I don’t want to try to calculate nutritional information (even if I had time to do it for 2,000+ recipes, which I definitely don’t!)
Fantastic recipe, so simple and quick to prepare. I’ve made it many times and it always comes out perfectly!
Thanks, so glad you have enjoyed it!
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Great recipe! I made half thighs and half boneless skinless breasts. Both came out great and with the sauce spooned over the breasts were moist and delicious. Thanks for the kitchen shears trick. I never would have thought of it and it really makes a difference when the thighs are well trimmed.
So glad you enjoyed it Julie. I'm getting really attached to those kitchen shears!
Another excellent recipe, Kalyn! We really enjoyed this for dinner last night and I'm looking forward to the little bit of leftovers for lunch today. Teresa in Texas
Thanks Teresa; so glad you enjoyed it!
Chicken thighs are so universal, everything goes with them Love it.
Thanks Amy; so glad you like it!
Chicken thighs are the juiciest & tastiest part of the chicken, so that…along with the other ingredients, will surely make an incredibly tasting dish! Thanks for posting it.
You're welcome; glad you like it!
Awesome recipe!! The ingredients are calling my name, definitely worths a try!
Thanks Judy, hope you enjoy!
I can imagine how wonderful the house smells when the rosemary is baking!
Lydia, I do love that smell, and I really need to use it more since I have some growing in my window!
I like the original picture better lol Looks more realistic to me. Definitely trying this recipe.
Hope you enjoy!
Mouthwatering!! This seems to easy to make dish and yet I have not tried this method to prepare Roasted Chicken. I will definitely try it tonight and serve my family; they will love it. Thanks Kalyn for sharing this recipe 🙂
My pleasure; hope you enjoy!
I still agree with my comment above that if you want to use breasts, bone-in and skin-on will be better. I haven't made it that way so I can't give you an exact cooking time, but I would start checking after about 25 minutes or so.
How do you think this would work with chicken breasts instead of thighs?
If you use chicken breasts with the bone and some skin left on as the recipe calls for, I think it might work. You'd need to be careful not to overcook the chicken though or it will dry out. I don't think boneless or skinless chicken breasts will work for this at all.
The recipe says "salt/pepper to season chicken" and "Season thighs well on both sides with salt and pepper."
Not sure if squash will give as much flavor as the mushrooms, but I would definitely add some salt and pepper if you see this.
hmm no salt or pepper? this is quite interesting. I followed the recipe exact, except I did not have any mushrooms. Instead I just tossed in what I had, squash. I'm fairly new to cooking food other than Indian dishes, so I'm not sure if it was the best idea to add the squash. Let's hope it turns out good.
Cynthia, thanks for letting me know you liked it. I remember I was also amazed that such a simple recipe was so good.
I know this is an old recipe but I just made it for Sabbath dinner because I had a whole box of Costco mushrooms and bag of Costco onions and it was a HUGE HIT. I highly recommend it.
This looks too good!
Wow, I’m behind on responding to comments.
Tony – will do it this weekend.
Erin – I am planning to try more.
Rorie – Can’t wait.
Sher – It was quite awesome if I do say so myself.
Ruth – You could use breasts, which would be better, but I’d reduce the cooking time don’t you think?
MM – I do agree that he seems a bit cocky. But the book is great.
CC – I do miss her too. I’m glad we can keep in touch.
Glenna – Thanks for the feedback. Good idea to try it with pork chops.
Mona – Thanks. I was so happy to get the book.
Kalyn, I can’t believe how simple that recipe is and how beautiful and tasty it looks in that picture. I’m so glad you a) won that contest and b) got a new cooking book. Congrats!
I made this tonight for dinner for my husband and I, except I used pork chops instead of chicken thighs. It was fabulous. The smell literally made our mouths water. We were so hungry by the time we sat down to eat we gobbled it down. The only other things I changed were that I threw in a few quartered small red potatoes and I left the mushrooms whole. Thanks for the great recipe!
I miss Lisa. How nice of you to connect us with her again, via your beautiful meal.
I don’t what it is about Tyler Florence but something about him really irritates me. I can never watch a program with him in it without changing channel pronto. But I must admit he has some good recipes. That dish looks absolutely delish!
That looks so awesome, I’ve bookmarked it for “special”, but I wonder why we couldn’t do it with chicken breasts instead. Would that make it more SBD friendly?
Oh, you can tell that is a great dish!! I can practically taste it. I have to make that.
Sher
Count me in …. I can’t wait to visit you & Vanessa in Utah! And that chicken looks good!
Oooh, this looks good!
I have made a few of Tyler Florence’s recipes, they always turn out really, really tasty.