ONE POT GARLIC BUTTER CHICKEN THIGHS AND MUSHROOMS

Ingredients

• 4 tbsp butter divided
• PINCH of salt very small amount – but if using low sodium stock or unsalted butter, ok to use a little more salt
• 4 chicken thighs bones removed (skinless or with skin OK)
• 6-10 cloves garlic sliced in half or finely diced (I like big chunks of garlic but realize most don’t)
• 8 oz cremini mushrooms stems removed and wiped clean
• 1 tbsp flour omit if keto
• 1 cup chicken stock
• 1 pinch to 1 tsp red pepper flakes depending on your desired spicy level
• ½ cup diced cilantro optional
• 2 tbsp lemon juice
• ¼ cup parmesan cheese

Instructions

• Heat a heavy pan on medium high until very hot.
• Add butter, swirl around pan, and let melt.
• When butter is foamy and melted, add chicken thighs.
• Very lightly salt chicken thighs (ONE pinch for all things – don't overdo it!)
• Cook chicken thighs 5 minutes on each side, until lovely golden brown.
• When chicken thighs are well browned, remove from pan – do not drain pan grease.
• Add garlic to pan, stir well.
• Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
• Add second half of butter to pan, let melt.
• Let garlic and mushrooms brown – about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
• Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.
• Sprinkle the flour over the sauteed vegetables, stir and let it cook off for a minute or two.
• Add stock, lemon juice, and cheese.
• Stir well, being sure to scrape up any browned bits from bottom of pan.
• Bring to a boil, let reduce and thicken slightly for 2 minutes.
• 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.
• Remove from pan and serve immediately!