Creamy Garlic Mushroom Chicken Thighs

🧂 Ingredients

• 1 1/2 lbs. chicken thigh fillets

  boneless, skinless, trimmed of any excess fat (about 6-8 thighs)
• 3/4 tsp. onion powder
• 3/4 tsp. garlic powder
• 1 tsp. dried thyme
• 1 tsp. dried marjoram
• 1 tsp. dried rosemary
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 2 to 4 tbsp. olive oil

  or avocado oil
• 1 tbsp. salted butter
• 8 oz. fresh mushrooms

  washed, sliced
• 4 medium cloves garlic

  finely minced
• 1 tsp. dried parsley
• 1 tsp. dried marjoram
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 1/2 cups heavy cream

  or half-and-half
• 1/2 cup Parmesan cheese

  freshly grated
• 1 tbsp. fresh parsley

  chopped, for garnish, if desired

Instructions

• 1 Combine onion powder, garlic powder, thyme, rosemary, marjoram, salt and pepper
  on a plate.
• 2 Coat each piece of chicken evenly on both sides.
• 3 Heat two tablespoons olive oil in a skillet over medium heat.
• 4 Add chicken thighs.
• 5 Cook and sear until browned on each side (about 8 minutes per side).
• 6 If necessary, add remaining oil when turning chicken pieces over to other side.
• 7 Transfer chicken thighs to a platter and keep warm.
• 8 To same skillet, add butter and mushrooms.
• 9 Season generously with salt and pepper and cook about 3 minutes.
• 10 Add garlic, parsley, thyme, rosemary and marjoram.
• 11 Cook until garlic is fragrant, about 1 minute.
• 12 Reduce heat to low-medium.
• 13 Stir in half-and-half or cream and cook until sauce thickens, about 5 minutes.
• 14 Stir continuously.
• 15 Add Parmesan cheese and allow it to melt about 2 minutes.
• 16 Stir occasionally.
• 17 Return chicken to skillet.
• 18 Check seasonings.
• 19 Add additional salt, pepper or herbs, as desired.
• 20 Garnish with fresh parsley.

Nutrition Info