Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) salt
  • 1 teaspoon (5g) black pepper
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) paprika
  • 8 oz (225g) cremini or button mushrooms, sliced
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) fresh lemon juice
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a bowl, combine salt, pepper, garlic powder, and paprika. Pat chicken thighs dry and coat them evenly with the seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, cooking for 6-7 minutes on each side until golden brown and cooked through. Check doneness with a meat thermometer (165°F/74°C). Remove from skillet and keep warm.
  3. In the same skillet, add butter and allow it to melt. Add sliced mushrooms and sauté until browned (about 5-6 minutes). Add minced garlic, soy sauce, and lemon juice. Stir and cook for an additional 2-3 minutes.
  4. Return the chicken thighs to the skillet with mushrooms. Toss everything together and heat for another 1-2 minutes.
  5. Plate the chicken and mushrooms. Garnish with fresh parsley before serving.