I love making this recipe because it is so easy, chicken thighs are so juicy and you can switch it up so many different ways.  You can also use chicken breasts, I personally haven’t tried it yet but I bet it would be delicious.  For this post, I am going to write down how I did last night’s dinner, like I said, there are so many ways to switch this up!

Start out with about 1 1/2 pounds of chicken thighs, make sure to let it sit on the counter about 30 minutes before cooking so that it cooks evenly.  I like using a cast iron skillet because it gives the chicken a great sear but be prepared for a little smoke, make sure to have the range fan on and a window open!  On medium heat, melt 2 tablespoons of butter and add about 2 table spoons of seasoning, I used Tastefully Simple’s Rustic Herb Seasoning (1 capful).  Let the seasoning sit in the butter for a minute to soften up and then spread it out around the pan.  Place your chicken in the pan and allow it to cook about 10 minutes per side, until the chicken reads 165 degrees.  One thing I love about chicken thighs is that they are very forgiving and don’t dry up easily.

After removing the cooked chicken to a plate, cover it loosely with foil.  Then in your pan, add 8 oz of sliced cremini (baby hello) mushrooms, stir them around to get all the left over butter and herbs, then get them in a single layer.  Here is the trick to amazing mushrooms, don’t salt them, don’t move them!  If you salt them in the beginning of the cooking process, it will release all its liquid into the pan and then you are just steaming or boiling your mushrooms.  You want to let them get that dark side to them by sitting undisturbed for about 5 minutes.  Then you can stir them around, I add 1 more tablespoon of butter, a dash of Worcestershire sauce and 2 dashes of soy sauce.  Stir them around for another minute and you have dinner ready in under 30 minutes and 1 pan!

You could substitute the thighs for breasts or even pork chops.  Instead of mushrooms, you could do asparagus, brussels sprouts, carrots, whatever vegetable you want!  For those using Weight Watchers points, using 4 oz of chicken thighs and a total of 3 TBSP of butter, this will run you about 6 points.


Butter and Herb Chicken Thighs

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6


  • 1.5 Lbs Chicken Thighs
  • 3 TBSP Butter, Divided
  • 2 TBSP Rustic Herb Seasoning (Tastefully Simple) You can use whatever you have handy
  • 8 Oz Cremini Mushrooms, Sliced
  • 1 Dash Worcestershire Sauce
  • 2 Dashes Soy Sauce


  1. Melt 2 TBSP of Butter in skillet (I use Cast Iron), Add Seasoning and allow it to soften for a minute.

  2. Spread herb butter mixture around, add chicken to hot pan.  Cook on medium heat, about 10 minutes per side until chicken is 165 degrees.  Remove chicken from pan and cover loosely with aluminum foil.

  3. Add mushrooms to hot pan, stir around and then get them in a single layer.  Allow to cook undisturbed for 5 minutes until browned.  Add 1 TBSP of butter, Worcestershire and soy sauce, stir and cook another minute.  Service with chicken. 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating