Ingredients:
- For the Chicken:
- 1.5 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 black pepper
- 2 tbsp olive oil
- For the Sauce:
- 1 tbsp butter
- 8 oz sliced cremini mushrooms
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
Instructions:
- Prep the Chicken:
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine the onion powder, garlic powder, thyme, rosemary, salt, and pepper.
- Rub the seasoning mixture over both sides of the chicken thighs.
- Sear the Chicken:
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken thighs in a single layer and sear for 2-3 minutes per side, or until browned.
- If needed, work in batches, adding more oil for each batch.
- Transfer the seared chicken to a plate and set aside.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the sliced mushrooms and season with salt and pepper.
- Sauté the mushrooms for 3-4 minutes, or until they begin to soften and release their liquid.
- Add the minced garlic, thyme, and rosemary to the skillet and cook for an additional minute, or until fragrant.
- Pour in the heavy cream and bring the mixture to a simmer.
- Reduce heat to low and let the sauce simmer for 5-10 minutes, or until it thickens slightly.
- Stir in the grated Parmesan cheese and cook until melted and smooth.
- Finish and Serve:
- Return the seared chicken thighs to the skillet with the creamy mushroom sauce.
- Toss the chicken to coat it evenly in the sauce.
- Serve immediately, garnished with fresh parsley, if desired.
Enjoy your delicious and comforting Heated Legs with Creamy Mushroom Sauce!