Creamy Mushroom Chicken
Overview
Prep Time: 10 min • Cook Time: 30 min
Total Time: 40 min
Makes 6 servings
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what you’ll need:
FOR THE CHICKEN
6-8 boneless chicken thighs
Generous sprinkle of garlic powder, salt, and pepper
1 tbsp avocado oil
for the Mushroom sauce
8oz baby bella mushrooms, sliced
1 cup Heavy cream
1 cup Chicken stock
1/2 cup parmesan cheese
1/2 yellow onion, chopped
3 cloves garlic, finely chopped
1 tsp dried rosemary
1 tsp dried thyme
Fresh thyme (for garnish)
Served with your choice of veggie, pasta, rice, etc!
Instructions:
Season the chicken with salt, pepper, and garlic powder on both sides.
Preheat a large pan to medium-high heat and add the avocado oil. Once hot, add the chicken and cook for 5-6 minutes per side or until fully cooked. You want the chicken to look nice and golden on the outside!
Once the chicken is cooked, remove it from the pan and set aside.
Turn the heat to medium-low and add the chopped onion. Saute for a few minutes until translucent.
Next, add the sliced mushrooms and saute for another 5 minutes or so until soft. Once soft, add the chopped garlic and saute for about a minute longer.
Turn up the heat to medium-high and add the chicken stock. Using a wooden spoon, scrape up the brown bits from the bottom and stir everything together. Let this simmer for a couple of minutes.
Finally, add the heavy cream, parmesan cheese, dried thyme, and rosemary.
Mix everything well and simmer on low for about 3-5 minutes until the sauce has thickened. You’ll know it’s thickened if you drag the wooden spoon across the bottom and see a path on the bottom of the pan. That’s the best way I can describe it haha
Add the chicken back into the pan and top with fresh thyme. This is optional, but it definitely makes it pretty!
Serve with your choice of veggie, pasta, or rice! Enjoy!
