Garlic Butter Chicken and Mushroom Skillet

• 4 boneless skinless chicken thighs
• 8 oz mushrooms, sliced
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tbsp fresh parsley, chopped
• 1 tsp thyme
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil
• 1/4 cup all-purpose flour
• Lemon wedges for serving

Steps

1. 1 Pat chicken thighs dry and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add chicken thighs and cook until golden brown, about 5 minutes per side. Remove and set aside.
4. 4 In the same skillet, melt 2 tablespoons butter.
5. 5 Add mushrooms and cook until tender and browned.
6. 6 Stir in garlic and thyme, cooking for 1 minute.
7. 7 Whisk flour into the mushroom mixture until smooth.
8. 8 Gradually whisk in chicken broth, stirring constantly.
9. 9 Return chicken to skillet, reduce heat to low, and simmer for 10 minutes.
10. 10 Stir in remaining tablespoon of butter and parsley.
11. 11 Serve with lemon wedges on the side.

Equipment

• Large skillet
• Tongs
• Whisk

Variations

• Add a splash of white wine to the sauce for extra depth.
• Substitute chicken thighs with chicken breasts for a leaner option.

Substitutions

• If you're out of thyme, use oregano or rosemary instead.
• Use vegetable broth for a vegetarian version, omitting the chicken.

Pairings

• Steamed broccoli
• Roasted potatoes
• Garlic bread

Nutrition

Tips

• For extra flavor, marinate the chicken in garlic and thyme for 30 minutes before cooking.
• If you prefer saucier chicken, add a splash more broth before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with steamed rice or crusty bread.
• Pairs well with a fresh green salad.

FAQ