Pan-Roasted Chicken Thighs with Rosemary and Mushrooms

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Juicy chicken thighs roasted with earthy mushrooms and aromatic rosemary in a rich pan sauce. This American-inspired keto recipe (high-protein, low-carb), ready in about 40 minutes, pairs Chicken thighs, Olive oil, Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs (700 g) Chicken thighs
• 2 tbsp Olive oil
• 4, minced Garlic cloves
• 1 tbsp, chopped Fresh rosemary
• 8 oz (225 g), sliced Cremini mushrooms
• 1 tbsp Lemon juice
• 1/4 cup (60 ml) Chicken broth
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken skin-side down, cook 5 minutes until golden, flip, cook 2 more minutes.
3. Step 3: Add minced garlic, chopped rosemary, and sliced mushrooms to skillet; cook 2 minutes until mushrooms release moisture and brown slightly.
4. Step 4: Pour in chicken broth and lemon juice, transfer skillet to oven. Roast 20-25 minutes until chicken reaches 165°F (74°C) internally.
5. Step 5: Rest 5 minutes before serving with pan sauce.