Empty My Fridge
Chicken Thighs with Creamy Mushroom Garlic Sauce
Ingredients
- Chicken thigh · boneless1 ½ lb
- Onion powder1 tsp
- Garlic powder1 tsp
- Thyme · dried½ tsp + ½–1 tsp
- Rosemary · dried½ tsp + ½–1 tsp
- Salt½ tsp
- Black pepper¼ tsp
- Olive oil2 tbsp
- Butter1 tbsp
- Mushroom8 oz
- Garlic4 cloves
- Parsley1 tbsp
- Cream1 ½ cups
- Parmesan cheese½ cups
Instructions
- Pat the chicken thighs dry and trim off excess fat. Mix the onion powder, garlic powder, thyme, rosemary, salt and pepper, then coat the chicken evenly.
- Heat 1 tablespoon oil in a large pan over medium-high heat. Sear the thighs in batches until browned and no longer pink in the centre, about 8 minutes per side depending on thickness. Add the remaining oil for the second batch if needed. Move the chicken to a plate and keep warm.
- In the same pan, 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 and sauté until fragrant, about 1 minute.
- Stir in the cream and bring to a simmer, then lower the heat and cook until the sauce thickens slightly. Stir in the parmesan and let it melt into the sauce for 2 more minutes, stirring occasionally.
- Return the chicken to the pan, taste and adjust the salt and pepper, then garnish with fresh parsley and serve immediately.
Summarized from Cafe Delites's video. Watch it for the details.
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