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Mushroom and Garlic Chicken Thighs
(Serves 4)
Ingredients:
4-6 boneless, skinless chicken thighs
1 teaspoon garlic powder
Salt and pepper
2-3 tablespoons olive oil
Sauce:
2 tablespoons butter
1 small onion, chopped
4-6 ounces mushrooms, sliced
Salt and pepper
2 large garlic cloves, minced
1 teaspoon fresh chopped thyme
1/2 cup chicken broth
1/2 cup heavy cream
Chopped fresh parsley, for garnish
Directions:
Pat the chicken thighs dry with a paper towel and trim off excess fat. Season the chicken with the garlic powder, salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken thighs until browned on all sides and no longer pink in the center (about 6 minutes per side depending on the thickness). Transfer the chicken to a plate.
Melt the butter in the same skillet. Add the onion and mushrooms; season with salt and pepper. Saute until onions are tender and the mushrooms are browned, about 4-5 minutes. Add the garlic and thyme; saute for 1 minute. Add the chicken broth and heavy cream. Cook, stirring occasionally, until the sauce reduces a little and begins to thicken, 2-3 minutes. Return the chicken to the skillet and cook 2-3 minutes, just to reheat the chicken. Transfer to a serving dish and garnish with parsley.
4-6 boneless, skinless chicken thighs
1 teaspoon garlic powder
Salt and pepper
2-3 tablespoons olive oil
Sauce:
2 tablespoons butter
1 small onion, chopped
4-6 ounces mushrooms, sliced
Salt and pepper
2 large garlic cloves, minced
1 teaspoon fresh chopped thyme
1/2 cup chicken broth
1/2 cup heavy cream
Chopped fresh parsley, for garnish
Directions:
Pat the chicken thighs dry with a paper towel and trim off excess fat. Season the chicken with the garlic powder, salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken thighs until browned on all sides and no longer pink in the center (about 6 minutes per side depending on the thickness). Transfer the chicken to a plate.
Melt the butter in the same skillet. Add the onion and mushrooms; season with salt and pepper. Saute until onions are tender and the mushrooms are browned, about 4-5 minutes. Add the garlic and thyme; saute for 1 minute. Add the chicken broth and heavy cream. Cook, stirring occasionally, until the sauce reduces a little and begins to thicken, 2-3 minutes. Return the chicken to the skillet and cook 2-3 minutes, just to reheat the chicken. Transfer to a serving dish and garnish with parsley.
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This is a one-skillet recipe that takes less than 30 minutes to cook and results in tender chicken thighs in a light cream sauce with mushrooms and garlic. Serve it with buttered noodles, mashed potatoes or rice for a complete meal.
POULTRY RECIPES > MUSHROOM AND GARLIC CHICKEN THIGHS
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