Ingredients
1½lbchicken thighsboneless, skinless
1tsponion powder
1tspgarlic powder
½tspdried thyme
½tsprosemary
½tspsalt
¼tspblack peppercracked
2tbspolive oil
1tbspbutter
8ozbrown mushroomssliced
4garlic clovesminced
1tbspfresh parsleychopped
1tspdried thymeadjust to your taste
1tspdried rosemaryadjust to your taste
Preparation
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. Add remaining oil if needed for the 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 for about 3 minutes or until soft. Add the garlic, parsley, thyme and rosemary; sauté for 1 minute or until fragrant.
Return chicken to the pan. Taste test and season with salt and pepper to your taste.
Garnish with fresh parsley. Serve immediately.
