PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVES: 6 PEOPLE
Everyone is raving about these pan-seared chicken thighs with buttery garlic mushroom sauce. It is the perfect weeknight meal any day. Serve these over rice, mashed potatoes, or pasta for a filling meal. Or over-mashed cauliflower or zucchini noodles for a low-carb option.
INGREDIENTS
Chicken:
2 tbsp olive oil
1 1/2 lbs (700 grams) boneless skinless chicken thighs (around 6-8 fillets)
1/2 tsp each of dried thyme and rosemary
1 tsp each onion powder and garlic powder
1/2 tsp salt
1/4 tsp cracked black pepper
Sauce:
8 oz. (250 grams) sliced brown mushrooms
4 cloves garlic, minced (or 1 tbsp minced garlic)
1 tbsp butter
1/2 – 1 tsp each of dried thyme and dried rosemary (adjust to your taste)
1 tbsp fresh chopped parsley
HOW TO MAKE GARLIC MUSHROOM CHICKEN THIGHS
Step 1: Using paper towels, pat dries the chicken thighs. Then, trim the excess fat off.
Step 2: Mix the onion powder, garlic powder, herbs, salt, and pepper. Sprinkle this over the chicken and gently rub it to evenly coat the chicken thighs.
Step 3: In a large pan or skillet, heat 1 tbsp oil over medium-high heat. Add the chicken thighs in batches into the hot oil and sear for about 8 minutes per side until no longer pink in the centre. If needed, add more oil to the skillet for the second batch. To a plate, transfer the chicken and keep warm.
Step 4: Melt the butter in the same skillet. Then, add the mushrooms and season with salt and pepper. Cook for about 3 minutes until the mushrooms have softened. Add the garlic along with the parsley, thyme, and rosemary. Continue to cook for a minute more, stirring often.
Step 5: Place the chicken back into the skillet and season according to taste. Serve right away garnished with some fresh parsley. Enjoy!
NOTES:
1. For this recipe, you can use about 2 tsp of fresh herbs. You can also swap Thyme or Rosemary with Basil and Oregano, or use Tarragon.
2. This is optional but recommended for a more amazing flavour. To the mushrooms, add 1/3 c. dry white wine and cook it down to half before returning the chicken into the skillet.
NUTRITION FACTS:
Calories: 206kcal | Carbohydrates: 2g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 112mg | Sodium: 198mg | Potassium: 261mg | Vitamin A: 140IU | Vitamin C: 1.5mg | Calcium: 21mg | Iron: 1.1mg
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