fbpx Pan Seared Roasted Garlic And Mushroom Chicken | Recipes
Close Menu
source image

Pan Seared Roasted Garlic and Mushroom Chicken


Crispy browned chicken seared with 20 cloves of fragrant garlic and a mushroom and thyme sauce- all made in one pan!   You may also want to try Eggplant Chicken in Garlic Sauce.  


Prepare the Garlic and Chicken

1. In a large pan, heat olive oil and 20 cloves of garlic over medium heat. Saute until golden and soft. Remove garlic from the pan, but leave the oil.
2. While the garlic is browning, place flour, cornstarch, salt, garlic powder, and pepper in a container and whisk to combine.
3. Turn heat up until the oil is hot enough to fry. Dip chicken pieces in flour mix and place in a single layer to fry in the pan. Flip when golden, cook the second side, and remove to the plate with garlic. Continue in batches until all chicken is fried. (usually two batches).

Prepare the Mushroom and Thyme Sauce

1. Leaving all the browned bits in the pan, add the water, mirin, Knorr soup mix, and thyme to the pan and bring to a boil. Once boiling, add the fresh mushrooms, lower the heat, and simmer until the sauce has reduced and thickened – a couple minutes.
2. Carefully add the chicken back into the pan with the sauce, and the garlic as well. Spoon sauce over the chicken, remove from heat, and serve immediately. We like serving this with brown rice or mashed potatoes!


Sponsored by Knorr