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There’s something undeniably comforting about a warm, hearty meal made with simple, wholesome ingredients. Growing up, my family often gathered around the dinner table, sharing stories and laughter over dishes that filled both our bellies and our hearts. One of my all-time favorites is a dish that captures the essence of home-cooked goodness: One-Pan Garlic Mushroom Chicken. This recipe is not only a breeze to prepare, but it also creates a symphony of flavors that will leave you wanting seconds.

One-Pan Garlic Mushroom Chicken

Discover the warmth and comfort of a One-Pan Garlic Mushroom Chicken dinner that brings family and friends together. This simple yet delicious recipe features juicy chicken thighs, earthy cremini mushrooms, and aromatic garlic, all simmered to perfection in one pan. The dish is easy to prepare and promises a mouthwatering sauce that enhances every bite. Perfect for busy weeknights or cozy gatherings, serve it with rice, pasta, or a fresh salad for a complete meal. Enjoy this wholesome culinary experience!
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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: Season the chicken thighs generously with salt and pepper on both sides.

    Brown the Chicken: In a large skillet or sauté pan, heat the olive oil over medium-high heat. Once hot, add the chicken thighs and sear for about 5-6 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside.

      Sauté the Vegetables: In the same pan, add the diced onion and mushrooms. Sauté for about 4-5 minutes, or until the onions are translucent and mushrooms are softened. Stir in the garlic and cook for an additional minute, until fragrant.

        Add Broth and Herbs: Pour in the chicken broth and stir in the dried thyme and rosemary. Bring the mixture to a simmer.

          Simmer the Chicken: Return the chicken thighs to the pan, nestling them into the mushroom mixture. Cover and let everything simmer on low heat for about 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).

            Finish with Butter: Once the chicken is cooked, remove the lid and stir in the unsalted butter until melted and well combined. Taste and adjust seasoning, adding more salt and pepper if needed.

              Serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side for a burst of freshness.

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