Comments on: Garlic Mushroom Chicken Thighs

By: Karina Carrel

Karina Carrel — Thu, 20 Aug 2026 00:16:33 +0000

In reply to nicole. Hi Nicole, sear them for about 5-6 minutes per side to get that beautiful golden crust. Then, lower the heat, cover the pan, and let them cook for another 15-20 minutes until the juices run clear and they are fully cooked through (165°F). Transfer them to a plate, make the garlic butter mushroom sauce in the same pan, and throw them back in to soak up those flavors! Xx

By: nicole

nicole — Wed, 19 Aug 2026 20:45:22 +0000

What’s the cooking time or process if I’m using bone in thighs and legs

By: Karina Carrel

Karina Carrel — Tue, 11 Aug 2026 03:29:47 +0000

In reply to MARISSA DEL ROSARIO PERALTA. Hi Marissa, You can absolutely make them on Sunday! Chicken thighs stay incredibly juicy, especially when stored overnightin an airtight container covered in that delicious garlic butter mushroom sauce. When you're ready, just reheat them gently on the stovetop over low heat, adding a quick splash of chicken broth to bring the sauce right back to life! Xx

By: MARISSA DEL ROSARIO PERALTA

MARISSA DEL ROSARIO PERALTA — Sat, 08 Aug 2026 07:49:51 +0000

I’m so looking forward to making this for our family lunch on Monday, but I dont think I will have enough time to making this that morning since our lunch is 3 hours away.

If i make this Sunday evening, the day before, will it still be juicy or will it dry out? How do i reheat it?

By: Tana

Tana — Mon, 20 Jul 2026 18:42:04 +0000

Made this recipe and it is delicious. Used fresh herbs instead of dried. Was a hit with my family.