Lemon Garlic Butter Chicken & Mushrooms — I mean, what could be bad about any of that? This straight up comfort food recipe is both affordable & easy; just add a simple green veggie on the side for a complete meal!
Let’s keep things quite simple with today’s recipe (because who needs complicated in our New Year’s dinner, while we’re still recovering from the holidays…). You need but a few ingredients to cook up some baked Lemon Garlic Butter Chicken & Mushrooms, where the simplicity of those ingredients lets all of the comfort food flavor shine through. We’re using affordable bone-in chicken thighs here, because they stay so juicy and flavorful in the oven — and, we’re using lemon juice, garlic, and butter in their classically mouthwatering combination.
When you trim your chicken, be sure to leave on some of the skin for more flavor and to aid in browning. The end result? Juicy baked chicken & mushrooms, made even more flavorful when you spoon on a bit of those luscious lemon-garlic pan juices.
Last week, I also shared a recipe for sheet pan chicken thighs with green beans & potatoes. If you choose to cook up that one with part of a family pack of chicken, today’s recipe then uses the rest of that pack in a differently delicious way. Waste not!
Lemon Garlic Butter Chicken & Mushrooms
Ingredients
3 lbs bone-in chicken thighs, trimmed (around 6 thighs)
Sea salt, to taste
Black pepper, to taste
8 oz white or baby bella mushrooms, halved
4 Tbsp butter, divided
Juice of 1/2 of a small lemon
2 tsp minced garlic (about 4 small cloves)
2 tsp dried parsley
Chopped fresh parsley and/or lemon slices to garnish (optional)
Directions
Trim chicken and season the skin side with sea salt & pepper. Preheat oven to 400 degrees.
Heat 1 Tbsp butter in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, then season the other side with sea salt & pepper. Brown the chicken over medium-high heat for three minutes per side.
While the chicken is browning, clean and halve the mushrooms.
Move the browned chicken to a 11″x7″ baking dish, skin-side up.
Immediately add the mushrooms to the same skillet and quickly brown them over medium-high heat for two minutes, stirring occasionally. Tuck the browned mushrooms in around the chicken in the baking dish.
Reduce heat under the pan to medium and add the remaining 3 Tbsp of butter to the skillet. As it is melting, stir in the lemon juice, garlic, and parsley, scraping up any browned bits from the bottom of the pan. Stir frequently, until butter is completely melted and just beginning to brown.
Pour the lemon garlic butter mixture evenly over the chicken & mushrooms.
Bake your chicken at 400 degrees for 25 minutes, or until cooked through to 165 degrees internal temperature.
Serve the chicken with the mushrooms, spooning some of the delicious lemony-buttery pan juices over both. If desired, garnish with optional fresh chopped parsley and sliced lemon.
Note: I used Himalayan pink salt because my regular sea salt got lost in my black hole of a spice cabinet, but use whatever you prefer.
Lemony, garlicky, great!
Juicy chicken and garlicky mushrooms all in one dish, yum. Try cooking up your chicken thighs a different way next time, because this chicken dinner is quite lemony good! It also goes really nicely with just a simple green veggie side (such as sauteed spinach), and is both low carb and gluten free.
Lemon Garlic Butter Chicken & Mushrooms, printable recipe
Lemon Garlic Butter Chicken & Mushrooms
Equipment
Ingredients
- 3 lbs bone-in chicken thighs trimmed (around 6 thighs)
- Sea salt to taste
- Black pepper to taste
- 8 oz white or baby bella mushrooms halved
- 4 Tbsp butter divided
- Juice of 1/2 of a small lemon
- 2 tsp minced garlic about 4 small cloves
- 2 tsp dried parsley
- Chopped fresh parsley and/or lemon slices to garnish optional
Instructions
- Trim chicken and season the skin side with sea salt & pepper. Preheat oven to 400 degrees.
- Heat 1 Tbsp butter in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, then season the other side with sea salt & pepper. Brown the chicken over medium-high heat for three minutes per side.
- While the chicken is browning, clean and halve the mushrooms.
- Move the browned chicken to a 11″x7″ baking dish, skin-side up.
- Immediately add the mushrooms to the same skillet and quickly brown them over medium-high heat for two minutes, stirring occasionally. Tuck the browned mushrooms in around the chicken in the baking dish.
- Reduce heat under the pan to medium and add the remaining 3 Tbsp of butter to the skillet. As it is melting, stir in the lemon juice, garlic, and parsley, scraping up any browned bits from the bottom of the pan. Stir frequently, until butter is completely melted and just beginning to brown.
- Pour the lemon garlic butter mixture evenly over the chicken & mushrooms.
- Bake your chicken at 400 degrees for 25 minutes, or until cooked through to 165 degrees internal temperature.
- Serve the chicken with the mushrooms, spooning some of the delicious lemony-buttery pan juices over both. If desired, garnish with optional fresh chopped parsley and sliced lemon.
Notes
Recipes in the real world
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