Sometimes simple is best.
In this dish, the simplicity of chicken & mushrooms bathed in a buttery garlic, lemon & parmesan sauce is divine! All in ONE pan! You need this chicken dish in your repertoire!
And did I mention EASY? Virtually, no veggie chopping. Simply pat chicken dry, sprinkle with salt, brown on both sides, then cook whole cremini (or whatever mushroom you have on hand) mushrooms in butter, garlic, lemon juice & parmesan. That’s it!
And the sauce is divine – made super tasty by cooking the chicken first, and scraping those ‘Tasty Bits’ from the bottom, when you cook the mushrooms in the same pan! Genius!
I hope you enjoy this dish as much as we do!
One Pan Garlic Butter Chicken & Mushrooms
Course: DinnerDifficulty: Easy4
servings10
minutes20
minutes30
minutesThe simplicity of chicken & mushrooms bathed in a buttery garlic, lemon & parmesan sauce is divine! And all in ONE pan!
Ingredients
4 chicken thighs – boneless & skinless
8 oz. cremini mushrooms – whole, stems removed & wiped clean
4 tbsp unsalted butter – divided
6 cloves of garlic – minced (less if desired)
1 cup chicken stock
2 tbsp lemon juice
1/4 cup parmesan cheese
Salt
1/2 cup chopped fresh parsley – flat-leafed
Directions
- Heat 2 tbsp of butter in large skillet on Medium High until butter is foamy & melted.
- Pat chicken dry, and sprinkle with a pinch of salt. Add to pan when heated. Cook 5 minutes on each side (10 minutes total), until golden brown. Remove from pan, do not drain pan grease.
- Add remaining 2 tbsp of butter & garlic to pan. When butter is melted, add mushrooms to the pan, stirring occasionally to prevent mushrooms & garlic from burning.
- Cook mushrooms & garlic 4-6 minutes, flipping mushrooms over periodically, and reducing heat to prevent garlic from burning.
- After browned, add chicken stock, lemon juice & parmesan cheese to pan. Bring to a boil, then let reduce to thicken slightly, for about 2 minutes.
- Add chicken thighs back to pan, and cook for another 5 minutes, flipping chicken occasionally, until chicken reaches 165 degrees on meat thermometer.
- Sprinkle with chopped parsley and serve immediately, with steamed rice if desired.
Notes
- Serving suggestion: serve with a side of steamed rice
