Skillet Chicken & Mushrooms - Low Carb

• Gluten free
• Paleo

• Meat

  • 4 Chicken thighs, large

• Produce

  • 1/2 tsp Garlic powder
  • 2 cups Mushrooms
  • 1/2 tsp Onion powder
  • 1 tbsp Summer savory or fresh tarragon

• Condiments

  • 1 tsp Dijon mustard

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Kosher salt

• Dairy

  • 1/4 cup Butter

• Liquids

  • 1/2 cup Water

Found on ibreatheimhungry.com

Description

Ingredients

• ¼ cup butter (ghee for whole 30)
• 2 cups mushrooms, sliced
• Four large chicken thighs
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup water
• 1 teaspoon Dijon mustard (alcohol free mustard for whole 30)
• 1 tablespoon Summer savory or fresh tarragon, chopped

Directions

• Season the chicken thighs with salt, pepper, onion powder, and garlic powder.
• Melt 1 tablespoon of the butter in a heavy bottomed sauté pan, preferably cast-iron.
• Sear the chicken thighs on both sides until golden brown - about three or four minutes per side. Remove the chicken thighs from the pan.
• Add the remaining 3 tablespoons of butter to the pan and melt. Add the mushrooms to the pan and cook until golden brown, stirring as little as possible for about 4-5 minutes.
• Add the water and Dijon mustard to the pan, and stir to deglaze.
• Add the chicken thighs back to the pan, skin side up.
• Cover and simmer for 15 minutes until the chicken is cooked through.
• Stir in the fresh herbs and let it sit for five minutes before serving. Serve hot.