- (2 pounds (around 6-8 thighs)) Chicken, Thighs
- (1 teaspoon) onion powder (for chicken)
- (1 teaspoon) garlic powder (for chicken)
- (1/2 teaspoon) dried thyme (for chicken)
- (1/2 teaspoon) dried rosemary (for chicken)
- (1/2 teaspoon) salt (for chicken)
- (1/4 teaspoon) fresh black pepper (for chicken)
- (2 Tablespoons) olive oil (for chicken)
- (1 Tablespoon) butter (for sauce)
- (8 oz) brown mushrooms, sliced (for sauce)
- (4) garlic cloves, minced (for sauce)
- (1 Tablespoon) freshly chopped parsley (for sauce)
- (1/2 - 1 teaspoon) dried thyme (for sauce)
- (1/2 - 1 teaspoon) dried rosemary (for sauce)
- (1.5 cups) heavy cream / thickened cream (for sauce) - see notes
- (1/2 cup) fresh shredded parmesan cheese (for sauce)
- 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).
- Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
- Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
-You CAN use fresh herbs if you have them! 2 teaspoons each of fresh herbs is fine. If you don't like Thyme or Rosemary, substitute with Basil and Oregano, or use Tarragon.
-Heavy or thickened cream is used for low carb/high fat purposes. If counting calories and/or fat macros instead, use evaporated milk, reduced fat cream or half and half.
-For a dairy free option, Cashew milk provides the best in flavor for this recipe. You can also use almond milk or rice milk. Thicken with a cornstarch slurry (2 teaspoons cornstarch mixed with 1 tablespoon water, mix to blend well and add to the sauce, stirring quickly, until thickened).
-Optional: For even more amazing flavor, add in 1/3 cup dry white wine with your mushrooms and cook it down to half before adding in your garlic and cream.