Garlic Mushroom Chicken Thighs
If you love chicken and mushrooms then you will love this garlic mushroom chicken thighs recipe. It is quick, easy, and sinfully delicious, this is a one-skillet recipe so you won't have a million dishes to clean up afterward.
Ingredients
- 6 bone-in chicken thighs
- ½ pound cremini mushrooms
- 6 large garlic cloves chopped
- 2 Tablespoons butter
- ½ Tablespoon smoked paprika
- 2 Tablespoons olive oil divided
- ¾ cup low sodium chicken stock
- Salt and freshly ground black pepper
- 1 Tablespoon cornstarch (cornflour) to thicken the sauce if need be
Instructions
- Prep: pat the chicken dry and trim off any excess fat. Clean the mushrooms and slice them, chop the garlic, and set aside.Season the chicken: To a small bowl, add salt, pepper, and smoked paprika and mix to combine. season both sides of the chicken thighs with the dry rub then set aside.
- Heat up 1 Tablespoon of olive oil in a skillet on medium-high heat, add sliced mushrooms and cook until golden brown. remove the cooked mushrooms from the heat and transfer them to a plate then set aside. (this process will take about 5 minutes depending on how many mushrooms you decided to use)
- Add the remaining oil to the skillet while still hot, carefully add the seasoned chicken thighs skin side down and sear for about 3 -5 minutes or until golden brown. Flip the chicken and cook for another 3 minutes or just until it no longer sticks to the pan.
- move the chicken around the skillet to create space in the middle. Add chopped garlic and butter and cook for about a minute or until soft. Make sure to keep an eye so the garlic does not burn.
- Add the mushrooms back to the skillet, spreading it over the chicken. Pour the chicken stock into the skillet then cover with a lid and bring to simmer for another 8 to 10 minutes (just enough time to cook the chicken all through)
- This last step is optional as the chicken and mushrooms can be served as it is. However, if you like the sauce thicker, mix some of the pan juice (about 2 Tablespoons) with the cornstarch to make a slurry. Add the slurry into the skillet and move it around the pan and cook for another minute or two.Remove the skillet from the heat and serve immediately.
Notes
Storage Instructions
Fridge: Transfer any leftover chicken mushroom to an airtight container. Make sure it completely cools down before storing it in the fridge for up t 3 days. However, I prefer to eat this dish within 24 hours.
Freezer: Transfer to an airtight container or a Ziploc freezer bag and store in the freezer for up to one month
To reheat: the easiest way to reheat this dish is in the microwave, heat it up on high for about a minute or until warm enough for your liking.
Nutrition
Calories: 341kcalCarbohydrates: 5gProtein: 38gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 227mgSodium: 235mgPotassium: 776mgFiber: 1gSugar: 1gVitamin A: 775IUVitamin C: 1mgCalcium: 41mgIron: 2mg
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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