Mushroom Garlic Chicken

Sunday Night Dinner: Mushroom Garlic Chicken, so simple, so quick, so good.

1 ½ pounds boneless skinless chicken thighs around 6-8 fillets
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon salt
¼ teaspoon cracked pepper
2 tablespoons olive oil

For The Sauce:

1 tablespoon butter
Mushrooms. We used one pack of Shiitake and one of Portabello
4 cloves garlic minced, or 1 tablespoon minced garlic
1 tablespoon fresh parsley chopped
½ – 1 teaspoon dried thyme adjust to your taste

Instructions

Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.

Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.

To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).

Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

While the chicken was underway, we cooked some jasmine rice and prepared a Cesar salad and steamed broccoli. We also toasted some bread and served it with the salad. This was a 30-minute meal that came out perfectly.