Garlic Mushroom Chicken Thighs

 9.5/10, very good, will make again! It is easy and simple, no fancy ingredients, perfect for a weeknight dinner.

Note about the video link: we tried out a new video camera instead of my phone for this and didn't know the microphone would pick up interference from the induction cooktop element. My apologies for the digital feedback noise in some parts; will re-do video when I make again.

Link to my YouTube video making it: https://youtu.be/3wSAMxBPEgM

Link to original recipe: https://cafedelites.com/garlic-mushroom-chicken-thighs/

Recipe as listed below contains my modifications.

Ingredients:

1 1/4 lbs. boneless skinless chicken thighs

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. dried thyme

1/2 tsp. dried rosemary

1/2 tsp. salt

1/4 tsp. cracked black pepper

2 T. olive oil (possibly more, depending on your pan and cooking style)

1 T. butter (I used unsalted, but don't think it matters much in this amount)

8 oz. baby bella mushrooms, sliced

4 cloves garlic, minced

1 T. fresh (curly) parsley, chopped

dried thyme & dried rosemary, to taste

1/2 c. chicken broth

Directions:

1. Trim off excess fat from chicken thighs, then blot dry with paper towel. 

2. In a small bowl, combine onion powder, garlic powder, thyme, rosemary, salt, and pepper. Sprinkle seasoning over the chicken thighs to coat evenly all over both sides.

3. In a large skillet over medium-high heat, heat 1 T. of the olive oil to start with. Add chicken thighs and cook around 8 minutes per side, or until well browned and cooked through. You may need to add remaining oil to pan while cooking them (I did). Transfer cooked thighs to a plate.

4. Melt the butter in the pan now and add the mushrooms. Season with salt and pepper (to taste) and cook until softened (around 3 min.) You may need to add a bit of oil, as I did.

5. Stir in the garlic, parsley, thyme, and rosemary. Cook for 1 additional minute. 

6. Deglaze pan with the chicken broth. Stir and cook for around 2 minutes.

7. Return the chicken thighs to the pan and stir to coat in the sauce and mushroom mixture. Serve and enjoy! Note: rice would be a good pairing with this, but we liked it just fine on its own, no side needed.