Best Garlic Butter Chicken with Mushrooms in One Pan

    Garlic Butter Chicken with Mushrooms


    • 6 big half chicken thigh fillets
      • smoked paprika, 2 tsp
      • 2 tbsp olive oil (extra virgin)
      • 200g tiny button mushrooms
      • 100 g butter, diced
      • 5 finely sliced garlic cloves
      • 2 tablespoons chopped fresh tarragon
      • 1 bunch trimmed English spinach
      • To serve: toasted crusty bread
      • Salad greens (mixed) *to serve
      • 1 lemon, peeled and sliced into wedges *to serve
      • 1 tsp salt + pepper *to taste


    • Sprinkle paprika over the chicken. In a big frying pan, heat 1 tablespoon oil over high fever. Toss in the chicken. Cook for 4 minutes through side, or until browned on both sides. Place on a plate to cool.
    • Cut the mushrooms in half lengthwise. In a medium-high-heat pan, melt 40g butter and the remaining oil. Toss in the mushroom. Cook for 3 to 4 minutes, stirring infrequently, or until golden. Place on a plate to cool.
    • Pour in the remaining butter into the pan. Cook for 1 minute, stirring constantly, or until butter is golden brown. Garlic plus tarragon should be joined at this point. Cook for 1 minute, or continuously the mixture is aromatic. Repeat the chicken and mushroom to this pan. Cook for 5 minutes, or continuously chicken is cooked through, applying regularly.
    • Turn off the heat. Toss in the spinach into the pan. Cover. Allow it sit for 2 minutes, or until the leaves have wilted. Salt & pepper to taste.
    • Arrange the chicken on a plate with bread, salad, and lemon wedges.

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