- Chicken thighs 700g
- onion powder and garlic powder 1 teaspoon each
- dried thyme and rosemary 1/2 teaspoon each one
- Salt 1/2 teaspoon • 1 kcal
- Black pepper 1/4 teaspoon cracked
- Olive oil 2 tablespoons
- Butter 1 tablespoon • 717 kcal
- brown mushrooms 250 g sliced
- Garlic 4 cloves
- Parsley 1 tablespoon
- thyme and dried rosemary 1/2 - 1 teaspoon each of dried
Garlic, mushrooms, and chicken are three ingredients that just seem to belong together, and appear in many classic recipes.
This simple weeknight dinner dish uses all three, and is easy to make but extremely tasty. Use chicken thighs for speed and for the deeper flavor they give, and serve with rice or veggies of your choice.
Pat the chicken thighs dry with paper towel. Combine the onion powder, garlic powder, herbs, salt, and pepper, then coat the chicken evenly with them.
Heat 1 tablespoon of oil a large pan or skillet, and sear chicken thighs in batches until browned and cooked through on each side.
Transfer the chicken to a plate. Set aside and keep warm.
In the same pan as you cooked the chicken, melt the butter, and add the mushrooms.
Stir well to get all the tasty browned bits of chicken left in the bottom of the pan. Season with salt and pepper and cook mushrooms until soft.
Add the garlic, parsley, thyme, and rosemary, and mix well with the mushrooms.
Return chicken to the pan to heat through. Garnish with fresh parsley and serve immediately with rice or vegetables.