Creamy Garlic Mushroom Chicken

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  Mushrooms, White, Sliced(227g)
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  Garlic(240g)
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Salt and pepper to taste ($0.05)
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  Vegetable oil(15g)
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  Low Sodium Chicken Broth(120g)
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  Half and half cream(240g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley for garnish (optional) ($0.10)

Instructions

1. 1Wash and slice the mushrooms into even pieces; mince the fresh garlic. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and cook 5–6 minutes until the skin is golden brown and crispy. Flip and cook another 4–5 minutes until the second side is golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and tent loosely with foil.
3. 3Add the minced garlic to the same skillet over medium heat and sauté for 1 minute until fragrant. Add the sliced mushrooms and cook 5–7 minutes, stirring occasionally, until they release their liquid and become golden and wilted.
4. 4Pour the chicken broth into the skillet, scraping up all the browned bits from the bottom with a wooden spoon. Bring to a gentle simmer over medium heat, then stir in the half and half cream. Reduce heat to medium-low and simmer for 4–5 minutes, stirring frequently, until the sauce thickens slightly.
5. 5Remove the skillet from heat and stir in the grated Parmesan until fully melted and incorporated. Taste and adjust seasoning with salt and pepper as needed.
6. 6Return the chicken thighs to the skillet, nestling them into the sauce. Heat over low for 2–3 minutes until the chicken is warmed through.
7. 7Divide the chicken and creamy mushroom sauce evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.