Lemon Garlic Butter Chicken & Mushrooms
This straight up comfort food recipe is both affordable & easy; just add a simple green veggie for a complete meal!
Servings 4
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
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.