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
đ¨đ˝âđł 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 sautĂŠ 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
