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Garlic Chicken Thighs With Mushrooms

Garlic Chicken Thighs With Mushrooms for Quick Comfort Delight

This Garlic Chicken Thighs with Mushrooms recipe offers a quick, keto-friendly meal bursting with flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Chicken Thighs The main protein source
  • 2 tbsp Olive Oil Can be swapped for avocado oil
  • 2 tbsp Butter Can be unsalted
  • 1 tsp Salt
  • 1 tsp Pepper
For the Flavoring
  • 4 cloves Garlic Fresh garlic recommended
  • 1 tsp Dried Rosemary Can substitute with thyme or Italian seasoning
  • 1 tsp Onion Powder Can be replaced with fresh onion
  • 1 tsp Garlic Powder Can be replaced with fresh garlic
For the Mushrooms
  • 8 oz Mushrooms Any variety works well
For the Finishing Touch
  • 2 tbsp Lemon Juice Fresh is ideal
  • 2 tbsp Fresh Parsley Can substitute with thyme or oregano

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Trim any excess fat from the boneless chicken thighs. Marinate in lemon juice for 10–15 minutes.
  2. Combine onion powder, garlic powder, dried rosemary, salt, and pepper in a small bowl.
  3. Add 2 tablespoons of olive oil to the skillet and heat until shimmering.
  4. Sear marinated chicken thighs for 5–7 minutes on each side until golden-brown.
  5. Remove chicken and add 2 tablespoons of butter to the skillet. Sauté mushrooms for 5 minutes.
  6. Stir in minced garlic and fresh parsley, sautéing for an additional minute.
  7. Return chicken to skillet, cover, and simmer for 5 minutes to meld flavors.
  8. Serve immediately, garnished with parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 6gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

This dish stays tasty for up to 3 days in the fridge. Store leftovers in an airtight container.

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