Pan-Seared Chicken Thighs with Lemon Garlic Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared chicken thighs served with a garlicky sauté of mushrooms and bright lemon for a savory dinner. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, button mushrooms, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 20 min Serves 6 Mediterranean cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 7-8 minutes until skin is deep golden and crispy.
  3. Step 3: Flip chicken and cook an additional 6-7 minutes until internal temperature reaches 165°F. Remove chicken from skillet and tent with foil to rest.
  4. Step 4: Reduce heat to medium and add 1 tbsp olive oil, 2 tbsp unsalted butter, 5 thinly sliced garlic cloves, and 12 oz sliced button mushrooms to the skillet. Sauté for 5-6 minutes until mushrooms are browned and garlic is fragrant.
  5. Step 5: Stir in zest and juice of 1 lemon and 1 tbsp fresh thyme leaves, cooking for 1 more minute until sauce slightly thickens.
  6. Step 6: Return chicken to skillet and spoon mushrooms and sauce over the top. Garnish with 2 tbsp chopped parsley and serve immediately.

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