Pan-Seared Chicken Thighs with Garlic and Mushrooms

Tender chicken thighs seared until golden, then simmered in a savory garlic-mushroom sauce for a comforting keto dinner.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 35 minutes.

Serves 6.

Ingredients

• 12 oz Chicken thighs
• 2 tbsp Unsalted butter
• 4 cloves Garlic
• 8 oz Mushrooms
• 1/2 cup Chicken broth
• 1 tbsp Dijon mustard
• 1 tsp Fresh thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Pat 12 oz chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Melt 1 tbsp unsalted butter in a large oven-safe skillet over medium-high heat until shimmering.
3. Step 3: Add chicken thighs skin-side down and cook for 5–7 minutes until golden brown, then flip and cook 3 more minutes.
4. Step 4: Remove chicken and set aside. Add remaining 1 tbsp butter to skillet, then stir in 4 minced garlic cloves and 8 oz sliced mushrooms.
5. Step 5: Sauté for 4–5 minutes until mushrooms are tender and golden, scraping up browned bits.
6. Step 6: Return chicken to skillet, nestling into sauce. Stir in 1/2 cup chicken broth and 1 tbsp Dijon mustard, scraping pan bottom.
7. Step 7: Sprinkle with 1 tsp chopped fresh thyme, cover, and simmer on low heat for 20–25 minutes until chicken reaches 165°F (74°C) internally.
8. Step 8: Remove cover, let rest 5 minutes before serving with sauce.