Creamy Garlic Mushroom Chicken Thighs
Ingredients
For The Chicken:
- 1 1/2 pounds boneless chicken thighs (700g) skinless (around 6-8 fillets)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper (cracked )
- 2 tablespoons olive oil
For The Sauce:
- 1 tablespoon butter
- 8 ounces brown mushrooms ((250 g) sliced )
- 4 cloves garlic, (minced (or 1 tablespoon minced garlic))
- 1 tablespoon parsley (fresh, chopped )
- 1/2 - 1 teaspoon dried thyme (adjust to your taste)
- 1/2 - 1 teaspoon dried rosemary
- 1 1/2 cups thickened cream (heavy cream (evaporated milk or half and half)*)
- 1/2 cup parmesan cheese (fresh shredded )
Instructions
- 1
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.
- 2
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.
8 min - 3
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; sauté until fragrant (about 1 minute).
3 min - 4
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.
2 min - 5
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Nutrition
Per serving (based on 6 servings)
