One Pot Garlic Butter Chicken Thighs and Mushrooms

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Salt

  Table

  1 dash or 0.4g

• Chicken thigh

  Broilers or fryers, meat only, raw

  4 thigh, bone and skin removed or 276g

• Garlic

  Raw

  8 cloves, minced or 24g

• Mushrooms

  Brown, italian, or crimini, raw

  3 cup whole or 261g

• Wheat flour

  White, all-purpose, enriched, bleached

  1 tbsp or 8g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lemon juice

  Raw

  2 tbsp or 30g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

Directions

1. Heat a heavy pan over medium-high heat until very hot. Add half of the butter and swirl to melt.
2. Once the butter is foamy, add the chicken thighs and lightly salt. Cook for 5 minutes on each side until golden brown.
3. Remove the chicken from the pan, keeping the grease in the pan. Add garlic and stir well.
4. Add mushrooms, stirring occasionally to prevent burning. Add remaining butter and let melt.
5. Brown the garlic and mushrooms for 4-6 minutes, reducing heat if necessary. Add red pepper flakes and cilantro.
6. Pour in chicken broth, lemon juice, and Parmesan cheese. Stir well, scraping up browned bits from the pan.
7. Bring to a boil and let the sauce reduce slightly for 2 minutes. Return chicken to the pan.
8. Let the sauce reduce for another 5-8 minutes, flipping the chicken occasionally, until the chicken reaches an internal temperature of 165°F. Serve immediately.

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