ONE POT GARLIC BUTTER CHICKEN THIGHS AND MUSHROOMS

Garlic Butter Chicken Thighs and Mushrooms - perfect mushrooms and tender, juicy, delicious chicken thighs with crispy crunchy skin in a garlic butter sauce.

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 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.
• Add stock, lemon juice, and cheese.