Creamy Garlic Mushroom Chicken Thighs

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  Chicken Thigh, Boneless Skinless(700g)

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

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  Onion powder(5g)
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  Garlic powder(5g)
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  Thyme, Dried(3g)
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  Rosemary, Fresh(3g)
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  1/2 teaspoon salt
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  1/4 teaspoon black pepper (cracked )
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Butter(15g)
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  Mushrooms, Cremini(250g)
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  Garlic(15g)
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  Parsley, Fresh(15g)
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  Thyme, Dried(5g)
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  Rosemary, Fresh(5g)
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  Cream, Heavy Whipping(360g)
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  Parmesan Cheese(120g)

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

Instructions

1. 1Pat the chicken thighs dry with paper towels and trim excess fat. Combine the onion powder, garlic powder, dried thyme, dried rosemary, salt, and pepper in a small bowl. Coat the chicken evenly with the seasoning mixture.
2. 2Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken thighs skin-side down for 8 minutes until golden brown, then flip and cook the other side for 8 minutes until no longer pink at the center and internal temperature reaches 165°F. Transfer to a plate and keep warm; add remaining oil if needed between batches.
3. 3To the same skillet, melt the salted butter over medium heat. Add the cremini mushrooms, season with salt and pepper, and cook for 3 minutes until softened, stirring occasionally.
4. 4Add the fresh garlic, fresh parsley, dried thyme, and fresh rosemary to the mushrooms. Sauté over medium heat for 1 minute until fragrant.
5. 5Stir in the heavy whipping cream and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 3–4 minutes until the sauce thickens slightly, stirring occasionally.
6. 6Stir in the grated Parmesan and cook for 2 minutes over medium-low heat until melted and fully incorporated, stirring frequently.
7. 7Return the chicken thighs to the skillet and spoon the sauce over them. Taste and adjust seasoning with salt and pepper as needed. Cook for 1 minute to warm through.
8. 8Divide the chicken and mushroom sauce evenly into 6 airtight containers while hot. Garnish with fresh parsley. Cool to room temperature before sealing and refrigerating.