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CREAMY GARLIC MUSHROOM CHICKEN THIGHS

 INGREDIENTS

For The Chicken:

  • 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
  • 1 teaspoon each onion powder and garlic powder
  • 1/2 teaspoon each of dried thyme and rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons olive oil

For The Sauce:

  • 1 tablespoon butter
  • 8 ounces (250 g) sliced brown mushrooms
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 tablespoon fresh chopped parsley
  • 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)
  • 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)*
  • 1/2 cup fresh shredded parmesan cheese
CREAMY GARLIC MUSHROOM CHICKEN THIGHS


INSTRUCTIONS

  • Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
  • To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; saut√© until fragrant (about 1 minute).
  • Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
  • Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

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