Garlic Mushroom Chicken Thighs

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  1.5 lbs 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 Thyme, Dried
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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 cracked pepper
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  0.8 tsp Paprika, Ground
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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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  8 oz Mushrooms, Cremini
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  4 Garlic(12g)
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  1 tbsp Parsley, Fresh
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  0.5 cup Wine, White, Dry
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  Salt And Pepper, (To Season If Needed)

Instructions

1. 1Pat the chicken thighs dry with paper towels and trim any excess fat. Combine the onion powder, garlic powder, dried thyme, dried rosemary, paprika, salt, and pepper in a small bowl. Coat the chicken evenly on all sides with the seasoning mixture.
2. 2Heat olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the chicken thighs skin-side down for 8–10 minutes over medium-high heat until the skin is golden brown and crispy. Flip and cook the other side for 6–8 minutes until no longer pink at the thickest part near the bone and internal temperature reaches 165°F. Transfer to a plate and repeat with remaining chicken and additional olive oil as needed.
3. 3In the same skillet, melt the salted butter over medium-high heat. Add the cremini mushrooms and cook for 3–4 minutes over medium-high heat, stirring occasionally, until they release their moisture and begin to soften.
4. 4Add the fresh garlic, fresh rosemary, and dried thyme to the mushrooms. Sauté for 1–2 minutes over medium heat until fragrant and the raw garlic smell dissipates.
5. 5Pour the dry white wine into the skillet and bring to a gentle simmer over medium heat. Cook for 4–6 minutes, stirring occasionally, until the liquid reduces to approximately half its original volume.
6. 6Return the seared chicken thighs to the skillet, nestling them among the mushrooms. Simmer for 2–3 minutes over medium heat until the chicken is heated through and flavors meld.
7. 7Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley.
8. 8Divide the chicken, mushrooms, and sauce evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.