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Cooking is more than just a task; it’s a cherished ritual that weaves together family and friends through the simple act of sharing a meal. The kitchen often becomes a sanctuary, filled with laughter, love, and the aromas of home-cooked dishes. One of my fondest memories is the unmistakable scent of garlic and herbs wafting through the air, a sure sign that something special was being prepared. Today, I invite you to experience that same warmth with a recipe that captures the essence of comfort food: One-Pan Garlic Mushroom Chicken. Not only does this dish offer a delightful medley of flavors, but it also simplifies weeknight cooking with its straightforward preparation and minimal cleanup.

One-Pan Garlic Mushroom Chicken

Experience the warmth and comfort of home-cooked meals with this delightful One-Pan Garlic Mushroom Chicken recipe. Featuring juicy chicken thighs simmered in a savory garlic and mushroom sauce, this dish simplifies weeknight cooking with minimal cleanup. With aromatic herbs and a flavor-packed sauce, it's perfect for cozy dinners or impressing guests. Gather your ingredients and enjoy the rich, delicious flavors that will make this meal a cherished staple in your home!
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Ingredients
  

4 boneless, skinless chicken thighs

8 ounces (about 225g) cremini mushrooms, sliced

1 medium onion, diced

4 cloves garlic, minced

1 cup chicken broth

2 tablespoons olive oil

1 tablespoon unsalted butter

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Prepare the Chicken: Begin by seasoning the chicken thighs generously with salt and freshly cracked black pepper on both sides. This enhances the flavor of the chicken during cooking.

    Brown the Chicken: Heat the olive oil in a large skillet or sauté pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken thighs. Sear them for approximately 5-6 minutes on each side, or until they develop a nice golden-brown crust. Once browned, remove the chicken from the pan and set aside to keep warm.

      Sauté the Vegetables: In the same skillet, add the diced onion and sliced cremini mushrooms. Sauté the vegetables for about 4-5 minutes, stirring occasionally, until the onions become translucent and the mushrooms are tender. Once softened, stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant but not burnt.

        Add Broth and Herbs: Pour in the chicken broth and toss in the dried thyme and rosemary. Mix well and bring the mixture to a gentle simmer, allowing the flavors to meld.

          Simmer the Chicken: Return the browned chicken thighs to the skillet, nestling them into the mushroom and broth mixture. Cover the pan with a lid and let it simmer on low heat for about 15-20 minutes, or until the chicken is fully cooked (ensure the internal temperature reaches 165°F or 74°C).

            Finish with Butter: After the chicken is cooked through, remove the lid and stir in the unsalted butter until it melts and combines with the sauce, adding richness to the dish. Taste the sauce and adjust the seasoning with additional salt and pepper if desired.

              Serve: Spoon the garlic mushroom chicken onto plates and garnish with freshly chopped parsley for a pop of color. Serve with lemon wedges on the side to add a refreshing squeeze of citrus just before eating.

                Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4