Creamy Garlic Mushroom Chicken Thighs

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  1050 g Chicken Thigh, Boneless Skinless

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

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  1 tsp Onion powder
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  1 tsp Garlic powder
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  0.5 tsp Rosemary, Fresh
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  0.5 tsp 1/2 teaspoon salt
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  0.3 tsp 1/4 teaspoon black pepper (cracked )
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  2 tbsp Olive oil

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

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  1 tbsp Butter
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  2000 g Mushrooms, Cremini
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  4 Garlic(12g)
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  1 tbsp Parsley, Fresh
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  0.5 tsp Thyme, Dried
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  1.5 cup Cream, Heavy Whipping
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  0.5 cup Parmesan Cheese

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

Instructions

1. 1Pat the chicken thighs dry with paper towels. In a small bowl, combine the onion powder, garlic powder, dried thyme, dried rosemary, salt, and cracked black pepper. Rub the seasoning mixture evenly over all sides of the chicken thighs.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and sear for 7–8 minutes without moving them, until the undersides are deep golden brown. Flip and cook another 6–8 minutes until the internal temperature reaches 165°F and the juices run clear. Transfer to a plate and tent loosely.
3. 3Reduce heat to medium. Add the butter to the same skillet and let it melt, scraping up any browned bits from the pan. Add the sliced brown mushrooms and cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
4. 4Add the minced garlic, fresh parsley, additional dried thyme, and additional dried rosemary to the mushrooms. Sauté for 1 minute until fragrant.
5. 5Pour in the thickened cream and stir to combine. Bring to a gentle simmer over medium heat and cook for 3–4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
6. 6Stir in the shredded parmesan cheese and cook for 1–2 minutes over medium-low heat, stirring frequently, until fully melted and the sauce is smooth.
7. 7Return the seared chicken thighs to the skillet and spoon the creamy mushroom sauce generously over each piece. Simmer on medium-low for 1–2 minutes until the chicken is warmed through and coated in sauce.
8. 8Divide the chicken thighs and mushroom cream sauce evenly into 6 airtight meal-prep containers while hot. Cool to room temperature before sealing and refrigerating.