Garlic Butter Chicken Thighs
ChefRhonda PlataDifficultyBeginnerIf you're looking for a chicken dish that is a bit more fancy and flavorful, but doesn't require lots of ingredients, these garlic butter chicken thighs can be used for an easy dinner at home or even to host a gathering. This filling dish stands up on its own but for a contrast of taste and temperature, feel free to pair your garlic butter chicken thighs with a crisp salad or side of chilled sauerkraut.
Servings 1
Serving size 8 ounces
Net Carbs
- Amount Per Serving
- Calories 628
- % Daily Value *
- Total Fat 41g53%
- Sodium 430mg19%
- Protein 22g
- Total Carbohydrate 7g3%
- Dietary Fiber 5g18%
- Total Sugars 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 425ºF (218ºC). Pat the chicken dry with a paper towel. Rub the oil on the skin-side of the chicken and season with salt and pepper.
Toss the mushrooms in the skillet and cook (undisturbed) for three minutes, over medium heat. Lower the heat to medium-low and add in the garlic and butter; toss to combine. Cook for 2-3 more minutes.
Add in the chicken broth and lemon juice, and stir to release any browned bits on the skillet. Place the chicken on top and transfer to the oven; cook for 17 to 20 minutes, until the chicken is cooked through.
Remove the chicken and set aside. Return the skillet to medium heat and whisk the remaining sauce until it starts to bubble and thicken, about 2 minutes. Add the spinach to the skillet and cook until wilted, about 1 to 2 minutes.
Place a cast-iron skillet over medium-low heat and once hot, add the chicken skin-side down. Cook for 5 minutes. Increase the heat to medium and continue cooking skin-side down for 8 minutes, until browned.
Turn the chicken over and cook for 2 more minutes, and transfer to a plate, skin-side up and set aside, leaving the oil from the chicken in the skillet.
Place the garlic butter chicken thighs on a plate, along with the spinach and mushroom mixture, and drizzle the sauce over everything. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 425ºF (218ºC). Pat the chicken dry with a paper towel. Rub the oil on the skin-side of the chicken and season with salt and pepper.
Toss the mushrooms in the skillet and cook (undisturbed) for three minutes, over medium heat. Lower the heat to medium-low and add in the garlic and butter; toss to combine. Cook for 2-3 more minutes.
Add in the chicken broth and lemon juice, and stir to release any browned bits on the skillet. Place the chicken on top and transfer to the oven; cook for 17 to 20 minutes, until the chicken is cooked through.
Remove the chicken and set aside. Return the skillet to medium heat and whisk the remaining sauce until it starts to bubble and thicken, about 2 minutes. Add the spinach to the skillet and cook until wilted, about 1 to 2 minutes.
Place a cast-iron skillet over medium-low heat and once hot, add the chicken skin-side down. Cook for 5 minutes. Increase the heat to medium and continue cooking skin-side down for 8 minutes, until browned.
Turn the chicken over and cook for 2 more minutes, and transfer to a plate, skin-side up and set aside, leaving the oil from the chicken in the skillet.
Place the garlic butter chicken thighs on a plate, along with the spinach and mushroom mixture, and drizzle the sauce over everything. Enjoy!
Notes
