CREAMY GARLIC MUSHROOM CHICKEN THIGHS

Served over rice, pasta, mashed potatoes OR low carb Keto choices like mashed cauliflower or zucchini noodles, this could need to be one in every of the simplest ways in which to fancy boneless  chicken thighs! There’s nothing sort of a fast and straightforward chicken direction to prepare and wear the table in but fifteen minutes!

With all of the chicken thigh recipes on this diary, this one right here is one in every of my favourites! exploitation boneless  chicken thighs means that a faster cook time on the stove prime in comparison with bone-in baked chicken thighs.

Sear thighs in batches of 2 or 3 — no quite three fillets at a time reckoning on the scale of your pan to avoid congestion. Please don’t be tempted to throw all fillets within the pan! you may have steamed, pale and tasteless chicken. No bueno.

Instead, every thigh desires area between them which is able to sear your chicken to a gorgeous golden brown color, lockup in wet, leading to the juicy flavour you want! filled with flavour, this sauce is everything! begin with garlic buttery mushrooms and switch them into the simplest sauce for your chicken! we have a tendency to use brown (or Cremini) mushrooms, however any kind is okay to use.

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

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.
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).
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.
5. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

Recipe From : Cafedelites