One Pot Garlic Butter Chicken Thighs and Mushrooms
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
339 kcal
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Course
Main Course
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Cuisine
American
One Pot Garlic Butter Chicken Thighs and Mushrooms
Description
Start by browning chicken thighs in butter with a small pinch of salt to develop a golden crust. After removing the chicken, garlic and mushrooms cook slowly in butter to caramelize without burning. Red pepper flakes and cilantro are added for spice and freshness. A touch of flour (optional for non-keto) thickens the sauce before adding chicken stock, lemon juice, and Parmesan cheese.
The sauce balances richness from butter and cheese with brightness from lemon and herbs. Cooking everything in one pot allows flavors to meld with minimal cleanup. The mushrooms add an earthy note, and the garlic chunks provide aromatic depth.
This dish pairs well with simple sides like steamed vegetables, rice, or crusty bread to soak up the sauce. The method allows flexibility to omit flour for low-carb diets and adjust heat with pepper flakes.
Ingredients
- 4 tbsp butter divided
- PINCH 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 red pepper flakes depending on your desired spicy level, to 1 tsp
- ½ cup cilantro optional, diced
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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