Garlic Butter Chicken Thighs With Cremini Mushrooms
  • 4 chicken thighs with skin on-I used bone-in but you can use boneless, too
  • 4 T. butter, divided in half
  • kosher salt
  • 1 tsp. ground chipotle
  • 10 cloves garlic, chopped (of course use less if you like)
  • 8 oz cremini mushrooms, remove stems and wipe clean with a paper towel
  • 1 cup chicken stock
  • 1 lemon, cut in half and squeezed, then cut slices from what's left
  • ¼ cup parmesan cheese
  • large handful parsley, chopped
  1. Heat 2 T. butter in skillet over med hi.
  2. Season thighs with salt and chipotle and cook in pan a few minutes on each side until golden brown. Remove to a plate.
  3. Add garlic into the pan and the mushrooms along with the rest of the butter.
  4. Cook a few minutes, stirring constantly so the garlic doesn't burn. I lowered the heat a bit.
  5. After about 5 minutes, add the broth, lemon juice and cheese. Bring to a boil.
  6. Return the chicken to the pan and lower to a simmer.
  7. Add the lemon slices.
  8. Cover and let simmer until cooked through.
  9. Top with parsley.
Recipe by Hugs and Cookies XOXO at