Mushroom Chicken Bites

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  2 tbsp Vegetable oil
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  1 lbs Chicken Thigh, Boneless Skinless

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

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  0.5 tsp 1/2 teaspoon salt (to taste)
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  0.3 tsp 1/4 teaspoon cracked pepper
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  2 tsp Italian seasoning
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  0.5 tsp Paprika, Ground
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  8 oz Mushrooms, Cremini
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  3 tbsp Unsalted Butter
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  1 tbsp Shallot
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  1 tbsp Bell Pepper
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  4 Garlic(12g)
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  2 tbsp Parsley, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels. Season evenly with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
2. 2Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken thighs in a single layer and sear 5–7 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
3. 3Add the butter to the same skillet over medium-high heat. Once melted, add the cremini mushrooms and cook 4–5 minutes over medium-high heat, stirring occasionally, until golden brown and softened.
4. 4Add the shallot and bell pepper to the skillet and cook 3–4 minutes over medium-high heat, stirring often, until softened and fragrant. Add the fresh garlic and cook 30 seconds until aromatic.
5. 5Return the chicken thighs to the skillet along with any accumulated juices. Toss everything together and cook 1–2 minutes over medium heat until the chicken is heated through and coated in pan juices.
6. 6Taste and season with additional salt and pepper as needed. Stir in the fresh parsley.
7. 7Divide the mushroom chicken bites evenly into 4 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.