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Chicken Thighs with Mushrooms and Garlic Potatoes Recipe

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4.1 from 14 reviews

This Chicken Thighs with Mushrooms recipe features tender skinless bone-in chicken thighs seasoned with a blend of Cajun spices and pan-seared before baking to perfection. Accompanied by savory sautéed mushrooms and red onions, and served alongside buttery crushed potatoes made easy with a quick microwave step, this dish offers a flavorful and comforting meal perfect for any occasion.

Ingredients

Chicken and Seasoning

  • 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
  • 1/2 tsp garlic powder
  • 1 tsp thyme

Vegetables

  • 24 oz potatoes (cut into cubes)
  • 12 oz white mushrooms
  • 6 oz red onion (cut into slices)
  • 1 tbsp garlic (minced)
  • 2 tbsp parsley (chopped, divided)

Other Ingredients

  • 2 tbsp olive oil (divided)
  • 2 tbsp butter
  • 1/2 tsp salt (divided)

Instructions

  1. Cut the potato into cubes. Peel the potatoes, slice them lengthwise, cut slices into fingers, then cut fingers into cubes to prepare for cooking.
  2. Peel and mince the garlic. Remove the root part of each garlic clove, crush lightly with a knife to loosen the peel, then mince finely.
  3. Slice the onion. Halve the red onion lengthwise, remove the root and head, then slice thinly—approximately 1/8 inch thick.
  4. Finely chop the parsley. Chop fresh parsley, dividing it as needed for garnish and potatoes.
  5. Microwave the potatoes. Place cubed potatoes in a microwave-safe bowl, cover with plastic wrap, and microwave on high for 10 minutes until tender.
  6. Season the chicken. On a large plate or bowl, combine chicken thighs with salt, black pepper, paprika, Cajun seasoning, and garlic powder. Rub the spices evenly onto the chicken pieces.
  7. Pan-sear the chicken. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the seasoned chicken and sear on both sides for about 5 minutes total. Remove and set aside.
  8. Sauté the garlic. In the same skillet, add the remaining 1 tablespoon olive oil and minced garlic. Stir continuously for about 30 seconds until fragrant.
  9. Add mushrooms, onion, and thyme. Add white mushrooms, sliced red onion, and thyme to the garlic in the skillet. Stir for about 1 minute, then remove from heat.
  10. Bake the chicken. Return the seared chicken to the skillet with the vegetables. Place the skillet in a preheated oven at 425°F (220°C) and bake for 25 minutes until the chicken is cooked through.
  11. Make crushed potatoes. To the microwaved potatoes, add butter, remaining salt, and 1 tablespoon chopped parsley. Use a fork to crush the potatoes to your desired consistency.
  12. Garnish and serve. Once the chicken is out of the oven, sprinkle the remaining chopped parsley on top. Serve the baked chicken and sautéed mushrooms alongside the buttery crushed potatoes.

Notes

  • Bone-in chicken thighs provide juicier meat and better flavor compared to boneless.
  • Microwaving potatoes before baking reduces the overall cooking time.
  • Adjust Cajun seasoning amount to suit your spice preference.
  • Use fresh herbs when possible for the best flavor.
  • If you don’t have an oven-safe skillet, transfer the chicken and vegetables to a baking dish before baking.

Find it online: https://marthatasty.com/chicken-thighs-with-mushrooms-and-garlic-potatoes-recipe/