AIP one-pan chicken thighs and portobello mushrooms, AIP Core seed-free

Some nights the whole plan for dinner is whatever asks the fewest pans, and this is it: chicken thighs and portobello mushrooms cooking side by side in one skillet, the mushrooms picking up whatever the chicken leaves behind, nothing here to second-guess or look up before you start.

Chicken thighs are a solid source of B vitamins, which the body uses to turn food into usable energy, worth knowing on a stretch where fatigue is doing a lot of the talking. Portobellos are a source of selenium too, and they soak up the fond as they cook, so the whole pan ends up tasting a lot richer than the ingredient list suggests.

One pan means one pan to wash, and on a night that is most of what you have left to give, that counts for something real. Sit down while it is still hot and let a plain, honest dinner be enough.

Ingredients

• 2 lbs chicken thighs
• Salt
• Extra virgin olive oil
• 6 portobello mushrooms, chopped
• 1 teaspoon Italian seasoning (confirm nightshade-free and seed-spice-free, or use plain dried oregano, basil, rosemary and thyme)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Method

Pat the chicken thighs dry and season both sides with salt. Warm a thin layer of olive oil in a large skillet over medium-high heat.

Lay the thighs in the pan skin side down if they have skin, and cook without moving them until deeply browned, about 5 to 6 minutes. Turn and brown the other side. Sprinkle the chicken with the Italian seasoning, onion powder and garlic powder as it cooks.

Push the chicken to one side and add the chopped portobello mushrooms to the open part of the pan. Let them cook in the chicken fat, stirring now and then, until they release their liquid and brown, about 6 to 8 minutes.

Lower the heat, cover, and cook until the chicken is done through and the juices run clear, about another 8 to 10 minutes depending on thickness. Spoon the pan juices and mushrooms over the chicken to serve.

Air fryer variation

Toss the chopped mushrooms with a little olive oil. Season the thighs as above. Air fry the thighs at 380 F for about 18 to 22 minutes, turning halfway, and add the mushrooms for the final 8 to 10 minutes so they roast alongside. Check that the chicken reaches a safe internal temperature, since air fryer models vary and this timing is a starting point.

Oven variation

Brown the seasoned thighs in an oven-safe skillet, scatter the mushrooms around them, and finish in a 400 F oven for about 20 to 25 minutes, until the chicken is cooked through.

*Adapted from autoimmunewellness.com*