Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 6 Servings
These chicken thighs smothered in a rich garlic-mushroom sauce will surely make your every meal extra special! I highly suggest serving these over rice, mashed potatoes, or pasta! You are so in for a treat!
Ingredients:
For The Chicken:
1 tsp each onion powder and garlic powder
1/2 tsp each of dried thyme and rosemary
1/2 tsp salt
1 1/2 lbs. (700g) boneless, skinless chicken thighs (around 6-8 fillets)
2 tbsp olive oil
1/4 tsp cracked black pepper
For The Sauce:
1/2–1 tsp each of dried thyme and dried rosemary (adjust to your taste)
8 oz. (250 g) sliced brown mushrooms
4 cloves garlic, minced (or 1 tbsp minced garlic)
1 tbsp butter
1 tbsp fresh chopped parsley
Directions:
Use paper towels to pat dry the chicken thighs. Remove any excess fat you see around them.
In a mixing bowl, add salt, pepper, garlic powder, herbs, and onion powder. Whisk everything until well incorporated.
Sprinkle the seasonings over the chicken thighs, then rub each until completely coated.
Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.
Add the chicken thighs into the hot skillet, then sear each side for about 8 minutes or until they turn golden brown.
Remove the chicken thighs from the skillet and transfer them to a clean plate.
In the same skillet, add butter and allow it to melt.
Add the mushrooms and sauté for a few minutes until soft. Add salt and pepper to season.
Add garlic, parsley, thyme, and rosemary. Sauté for about a minute or until aromatic.
Put the chicken thighs back into the pan, then toss until coated with the sauce.
Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
Nutrition Facts:
Calories: 206 kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 198mg | Potassium: 261mg | Vitamin A: 140IU | Vitamin C: 1.5mg | Calcium: 21mg | Iron: 1.1mg
Ingredients
- For The Chicken:
- 1 tsp each onion powder and garlic powder
- 1/2 tsp each of dried thyme and rosemary
- 1/2 tsp salt
- 1 1/2 lbs. (700g) boneless, skinless chicken thighs (around 6-8 fillets)
- 2 tbsp olive oil
- 1/4 tsp cracked black pepper
- For The Sauce:
- 1/2–1 tsp each of dried thyme and dried rosemary (adjust to your taste)
- 8 oz. (250 g) sliced brown mushrooms
- 4 cloves garlic, minced (or 1 tbsp minced garlic)
- 1 tbsp butter
- 1 tbsp fresh chopped parsley
Instructions
Use paper towels to pat dry the chicken thighs. Remove any excess fat you see around them.
In a mixing bowl, add salt, pepper, garlic powder, herbs, and onion powder. Whisk everything until well incorporated.
Sprinkle the seasonings over the chicken thighs, then rub each until completely coated.
Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of oil and allow it to become hot.
Add the chicken thighs into the hot skillet, then sear each side for about 8 minutes or until they turn golden brown.
Remove the chicken thighs from the skillet and transfer them to a clean plate.
In the same skillet, add butter and allow it to melt.
Add the mushrooms and sauté for a few minutes until soft. Add salt and pepper to season.
Add garlic, parsley, thyme, and rosemary. Sauté for about a minute or until aromatic.
Put the chicken thighs back into the pan, then toss until coated with the sauce.
Remove the skillet from the heat, then sprinkle freshly chopped parsley on top to garnish.
Serve right away. Enjoy!
