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- 4 boneless chicken thighs - 8 oz mushrooms, sliced (any variety, such as cremini or button) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried parsley (plus extra for garnish) - Salt and pepper to taste - 1 cup chicken broth - Juice of 1 lemon - 2 tablespoons olive oil Using boneless chicken thighs gives you juicy meat. They stay tender during cooking. You can use any mushrooms you like. Cremini and button mushrooms both work well. Garlic adds a strong flavor that pairs nicely with the butter. Use fresh garlic for the best taste. Fresh herbs can also enhance the dish. Dried herbs are great, but fresh will give a brighter flavor. If you don't have chicken thighs, chicken breasts can work too. Just cook them a bit less, as they can dry out. For mushrooms, you can try shiitake or portobello. If you're out of chicken broth, vegetable broth is a good choice. Lemon juice brightens the dish; if needed, use white wine instead. Start by patting the chicken thighs dry with paper towels. This step helps get a nice sear. Next, season both sides with salt, pepper, and dried thyme. Use enough salt and pepper to enhance the flavor without overpowering it. Let the chicken sit for a few minutes to absorb the seasonings. This small wait makes a difference in taste. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs. Sear them for 5-7 minutes on each side until they turn golden brown. This browning adds flavor. After searing, remove the chicken from the skillet and set it aside. In the same skillet, add the remaining butter. Once it melts, toss in the sliced mushrooms. Sauté them for 5-6 minutes until they are browned and tender. Next, add the minced garlic and cook for 1-2 minutes. Watch carefully; burned garlic tastes bitter. Pour in the chicken broth and lemon juice, scraping up any tasty bits stuck to the pan. Stir in the dried parsley. Return the chicken thighs to the skillet, spooning some sauce over them. Cover the skillet and simmer on low heat for 15-20 minutes. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. To achieve a great sear, make sure your skillet is hot before adding the chicken. If the oil doesn't shimmer, it's not ready. Avoid overcrowding the pan; this can lower the temperature and prevent browning. If needed, cook the chicken in batches. Lastly, resist the urge to move the chicken around too much. Let it sit to form a nice crust. To get the best flavor in garlic butter mushroom chicken, use fresh ingredients. Fresh garlic and herbs make a big difference. When you cook the mushrooms, let them brown well. This adds depth and richness to the dish. Don't rush this step! Searing the chicken until golden adds a nice crust. This helps lock in juices and flavor. Finally, a splash of lemon juice brightens everything up. It balances the rich butter and mushrooms perfectly. A good skillet is key for this recipe. Use a large, heavy-bottomed skillet to heat evenly. You will also need a sharp knife for slicing mushrooms and mincing garlic. A meat thermometer helps check if the chicken is done. Aim for 165°F (75°C) inside. Don’t forget a spatula for flipping the chicken and stirring the sauce. Having these tools ready makes cooking easier and more fun! One mistake is not drying the chicken enough. Moist chicken won’t sear well. Another mistake is overcrowding the pan with mushrooms. It leads to steaming, not browning. Make sure to give them space! Also, don’t burn the garlic. It can turn bitter quickly. Lastly, don't skip the resting time after cooking. Letting the chicken rest helps keep it juicy. Remember these tips for a tasty meal! {{image_2}} You can boost your meal with more veggies. Try adding spinach or kale. These greens cook quickly and add great flavor. You can also add bell peppers or zucchini. Slice them thin so they cook fast. Toss them in while cooking the mushrooms. This way, you get a colorful dish full of vitamins. Chicken thighs are tasty, but you can switch it up. Use chicken breasts for a leaner meal. If you want a different flavor, try turkey. For a vegetarian option, use firm tofu. Cut the tofu into cubes and sauté it like the chicken. Make sure to season it well for flavor. If you love spice, there are easy ways to heat things up. Add red pepper flakes to the garlic and mushrooms. Start with a pinch and taste as you go. You can also mix in some sliced jalapeños for a fresh kick. For an even bolder flavor, try a splash of hot sauce in the sauce. This will give your dish a nice zing! To keep your Garlic Butter Mushroom Chicken fresh, place it in an airtight container. Make sure it cools down before sealing. You can store it in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy leftovers, reheat the chicken in a skillet. Add a splash of chicken broth to keep it moist. Heat it over medium heat for about 5-7 minutes until it's warm. You can also use a microwave. Just cover it with a microwave-safe lid and heat in 1-minute intervals until hot. To freeze the chicken, let it cool completely first. Place it in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze it for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat it as mentioned above. This way, you can enjoy your flavorful meal anytime! Yes, you can use chicken breasts. Chicken breasts are leaner than thighs. They will cook faster, so watch the time. Make sure you still season them well for flavor. If you use breasts, check for doneness at 165°F. You can use any mushrooms you like. Cremini and button mushrooms work well. They add a nice richness to the dish. If you want a stronger flavor, try shiitake or portobello. Just slice them up and add them to the pan. The best way is to check the internal temperature. Use a meat thermometer. The chicken should reach 165°F. If you don’t have a thermometer, cut into the thickest part. The meat should be white, not pink. Juices should run clear, not red or pink. This blog post covered key ingredients, step-by-step cooking, and handy tips. You learned how to prepare chicken, avoid common mistakes, and explore variations. Remember to store leftovers properly and try alternative protein options. Cooking should be fun and rewarding, so use these insights to create tasty meals. Enjoy experimenting in the kitchen, and always strive for great flavor. Following these steps will help you cook with confidence and impress anyone at the table.

Garlic Butter Mushroom Chicken

Discover the mouthwatering flavors of garlic butter mushroom chicken with this easy recipe! Juicy chicken thighs are seared to perfection and combined with sautéed mushrooms in a rich garlic sauce. Perfect for a weeknight dinner or a cozy gathering, this dish is sure to impress. Don't miss out on creating this delicious meal that your family will love. Click to explore the full recipe and make it tonight!
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Ingredients
  

4 boneless chicken thighs

8 oz mushrooms, sliced (any variety, such as cremini or button)

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried parsley (plus extra for garnish)

Salt and pepper to taste

1 cup chicken broth

Juice of 1 lemon

2 tablespoons olive oil

Instructions
 

Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and dried thyme.

    Sear the Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and sear for 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

      Cook the Mushrooms: In the same skillet, add the remaining butter. Once melted, add the sliced mushrooms and sauté for 5-6 minutes, or until they are browned and tender.

        Add Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Be careful not to burn the garlic.

          Create the Sauce: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Add in the dried parsley and stir.

            Combine and Simmer: Return the chicken thighs to the skillet, spooning some of the sauce over them. Cover the skillet and let it simmer on low heat for about 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).

              Finalize the Dish: Remove the lid and allow the sauce to thicken slightly for another 5 minutes if desired. Taste and adjust seasoning if necessary.

                Prep Time, Total Time, Servings: 10 minutes | 45 minutes | Serves 4

                  - Presentation Tips: Serve the chicken on a platter, spooning the mushroom garlic sauce generously over the top. Garnish with fresh parsley and lemon wedges on the side for a vibrant touch. Enjoy with a side of mashed potatoes or a crisp green salad!