Chicken recipes

garlic mushroom chicken thighs

Garlic mushroom chicken thighs (low carb) is a quick throw collectively fowl recipe all cooked in a single pan!

garlic mushroom chicken thighs

garlic mushroom chicken thighs

INGREDIENTS

For The Chicken:

  • 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
  • 1 teaspoon each onion powder and garlic powder
  • 1/2 teaspoon each of dried thyme and rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons olive oil

For The Sauce:

  • 1 tablespoon butter
  • 8 ounces (250 g) sliced brown mushrooms
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 tablespoon fresh chopped parsley
  • 1/2 – 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)

INSTRUCTIONS

    • Pat chicken thighs dry with a paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt, and pepper. Coat the chicken evenly with the combined seasoning.
    • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8 minutes each side, depending on thickness). Add remaining oil if needed for the second batch. Transfer to a plate; set aside and keep warm.
    • To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme, and rosemary; sauté until fragrant (about 1 minute).
  • Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

NOTES

*You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don’t like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon.

Optional: For even more amazing flavor, add in 1/3 cup dry white wine with your mushrooms and cook it down to half before adding the chicken back into the pan.

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