One-Pan Garlic Butter Chicken with Mushrooms
- Replies 2
This is another one pan dish ,that is absolutely Delicious. When I am eating it I leave out the mushrooms and my family will notice it . They have commented how the mushrooms were definitely missing
- 10 minutes Prep
- 20 minutes Cook
- 4 Servings
Ingredients
- 6 chicken thigh fillets large halved
- 2 tsp smoked paprika
- 2 tbs extra virgin olive oil
- 200g button mushrooms small
- 100g butter chopped
- 5 garlic cloves thinly sliced
- 2 tbs fresh tarragon chopped
- 1 bunch English spinach trimmed
- Toasted crusty bread to serve
- Mixed salad leaves to serve
- 1 lemon cut into wedges to serve
- 1 pinch salt and pepper to taste
Method
- Sprinkle chicken with paprika. Heat 1 tablespoon oil in a large frying pan over high heat. Add chicken. Cook for 4 minutes each side or until browned. Transfer to a plate.
- Cut half the mushrooms in half. Melt 40g butter and remaining oil in pan over medium-high heat. Add mushroom. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a plate.
- Add remaining butter to pan. Cook, stirring, for 1 minute or until butter is golden brown. Add garlic and tarragon. Cook for 1 minute or until fragrant. Return mushroom and chicken to pan. Cook, turning occasionally, for 5 minutes or until chicken is cooked through.
- Remove from heat. Add spinach to pan. Cover. Stand for 2 minutes or until wilted. Season with salt and pepper.
- Serve chicken with bread, salad and lemon wedges
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