One pot garlic butter chicken thighs and mushrooms
4 tbsp butter, divided
Cooking Instructions
- 1
Heat a heavy pan on medium high until very hot.
- 2
Add butter, swirl around pan, and let melt.
- 3
When butter is foamy and melted, add chicken thighs.
- 4
Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)
- 5
Cook chicken thighs 5 minutes on each side, until lovely golden brown.
- 6
Add garlic to pan, stir well.
- 7
Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
- 8
Add second half of butter to pan, let melt.
- 9
Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
- 10
Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.
- 11
Add stock, lemon juice, and cheese.
- 12
Stir well, being sure to scrape up any browned bits from bottom of pan.
- 13
Bring to a boil, let reduce and thicken slightly for 2 minutes.
- 14
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.
- 15
Remove from pan and serve immediately!
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