Scale

For the Chicken:

6 boneless, skinless chicken thighs

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon butter

For the Creamy Mushroom Sauce:

2 tablespoons butter

8 oz mushrooms, sliced (cremini or white button)

3 cloves garlic, minced

3/4 cup heavy cream

1/4 cup chicken broth (or white wine, optional)

1/4 cup grated Parmesan cheese

1/2 teaspoon dried thyme (or 1 tsp fresh)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Season & Sear the Chicken

Pat chicken thighs dry and season both sides with garlic powder, Italian seasoning, salt, and pepper.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Add chicken thighs and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove and set aside.

2. Make the Mushroom Sauce

In the same skillet, melt 2 tablespoons butter. Add mushrooms and cook for 5–7 minutes until browned and softened.

Stir in garlic and sauté for 30 seconds until fragrant.

Pour in chicken broth (or wine) and scrape up any browned bits from the bottom of the pan.

Stir in heavy cream, Parmesan, thyme, and season with salt and pepper. Simmer gently for 3–4 minutes, stirring until sauce thickens slightly.

3. Combine & Serve

Return chicken thighs to the pan and spoon sauce over the top. Let simmer for 2–3 minutes to heat through.

Garnish with chopped parsley and serve hot.

Make it dairy-free: Use full-fat coconut cream and skip the cheese.

Add greens: Toss in spinach or kale at the end of cooking for added nutrition.

Want crispy skin? Use skin-on thighs and sear skin-side down first for extra crunch.