KETO GARLIC CHICKEN SKILLET One pan, lots of garlic, and a hell of a lot of flavour!â
INGREDIENTS:â
1 pound boneless skinless chicken thighsâ
1 teaspoon each onion powder and garlic powderâ
salt & pepper to tasteâ
2 tablespoons olive oilâ
For The Sauce:â
1 tablespoon butterâ
8 ounces sliced brown mushroomsâ
8 ounces sliced red onionâ
1 tablespoon minced garlicâ
1 tablespoon chopped parsleyâ
1/2â1 teaspoon each of dried thyme, dried rosemary, and red pepper flakes (adjust to your taste)â
Salt and Pepper to tasteâ
â
đšđœâđł INSTRUCTIONS:â
1. Combine the onion powder, garlic powder, salt and pepper. Coat the chicken evenly with the combined seasoning.â
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.â
3. In the same pan or skillet, melt the butter and add the onions; brown for 1â2 minutes until soft and fragrant. Then add in mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, red pepper, parsley, thyme and rosemary; continue to sautĂ© until fragrant (about 1â2 minutes).â
4. Return chicken to the pan and coat with sauce. Taste test and season with salt and pepper if needed. Top chicken with onion/mushroom mixture, and garnish with fresh parsley. Serve immediately.â
