Ingredients
1½lbschicken thighs,boneless, skinless, around 6 to 8 fillets
1tsponion powder
1tspgarlic powder
½tspdried thyme
½tsprosemary
½tspsalt
¼tspcracked black pepper
2tbspolive oil
1tbspbutter
8ozbrown mushrooms,sliced
4garlic cloves,minced, or 1 tbsp of minced garlic
1tbspfresh parsley,chopped
1tspdried thyme,adjust to taste
1tspdried rosemary,adjust to taste
1½cupsheavy cream,or thickened cream, evaporated milk or half and half
½cupfresh parmesan cheese,shredded
Preparation
Pat the chicken thighs dry with paper towel, then trim off the excess fat.
Combine the onion powder, garlic powder, parsley, thyme, rosemary, 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.
Sear the chicken thighs in batches for 8 minutes on each side until browned and no longer pink in center.
Add the remaining oil if needed for the second batch.
Transfer to a plate, then set aside and keep warm.
To the same pan or skillet, melt the butter, then add the mushrooms.
Season with salt and pepper, then cook for 3 minutes, until soft.
Add the garlic, parsley, thyme and rosemary, then sauté for 1 minute until fragrant.
Stir in the cream, bring to a simmer, then reduce the heat.
Continue cooking until the sauce has thickened slightly.
Stir in the parmesan cheese and allow to melt through the sauce for 2 minutes, while occasionally stirring.
Return the chicken to the pan, then add salt and pepper to taste.
Garnish with fresh parsley, serve, and enjoy!
