One Pot Garlic Butter Chicken Thighs and Mushrooms
User Reviews
4.6
1,107 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
6
-
Calories
339 kcal
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Course
Main Course
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Cuisine
American
One Pot Garlic Butter Chicken Thighs and Mushrooms
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One Pot Garlic Butter Chicken Thighs and Mushrooms - decadently delicious chicken thighs and a mushroom side dish all in one pan with the most amazingly delicious garlic butter sauce!
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Ingredients
- 4 tbsp butter divided
- PINCH of salt very small amount - but if using low sodium stock or unsalted butter, ok to use a little more salt
- 4 chicken thighs bones removed (skinless or with skin OK)
- 6-10 cloves garlic sliced in half or finely diced (I like big chunks of garlic but realize most don't)
- 8 oz cremini mushrooms stems removed and wiped clean
- 1 tbsp flour omit if keto
- 1 cup chicken stock
- 1 pinch to 1 tsp red pepper flakes depending on your desired spicy level
- ½ cup diced cilantro optional
- 2 tbsp lemon juice
- ¼ cup Parmesan Cheese
Instructions
- Heat a heavy pan on medium high until very hot.
- Add butter, swirl around pan, and let melt.
- When butter is foamy and melted, add chicken thighs.
- Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)
- Cook chicken thighs 5 minutes on each side, until lovely golden brown.
- When chicken thighs are well browned, remove from pan - do not drain pan grease.
- Add garlic to pan, stir well.
- Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
- Add second half of butter to pan, let melt.
- Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
- Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.
- Sprinkle the flour over the sauteed vegetables, stir and let it cook off for a minute or two.
- Add stock, lemon juice, and cheese.
- Stir well, being sure to scrape up any browned bits from bottom of pan.
- Bring to a boil, let reduce and thicken slightly for 2 minutes.
- Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.
- Remove from pan and serve immediately!
Nutrition Information
Show Details
Serving
1g
Calories
339kcal
(17%)
Carbohydrates
8g
(3%)
Protein
25g
(50%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
12g
Cholesterol
142mg
(47%)
Sodium
525mg
(22%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 339kcal | 17% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 142mg | 47% |
| Sodium | 525mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
1,107 reviews
Excellent
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