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Garlic Butter Chicken Thighs With Cremini Mushrooms

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Ingredients
  

  • 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
  • ΒΌ cup parmesan cheese
  • large handful parsley chopped

Instructions
 

  • Heat 2 T. butter in skillet over med hi.
  • Season thighs with salt and chipotle and cook in pan a few minutes on each side until golden brown. Remove to a plate.
  • Add garlic into the pan and the mushrooms along with the rest of the butter.
  • Cook a few minutes, stirring constantly so the garlic doesn't burn. I lowered the heat a bit.
  • After about 5 minutes, add the broth, lemon juice and cheese. Bring to a boil.
  • Return the chicken to the pan and lower to a simmer.
  • Add the lemon slices.
  • Cover and let simmer until cooked through.
  • Top with parsley.