1 1/2 lb boneless skinless chicken thighs (around 6-8 fillets)
1 t. Onion powder
1 t. Garlic powder
1/2 t. Thyme
1/2 t. Rosemary
1/2 t. Salt
1/4 t. Pepper
2 T. Olive oil
For The Sauce:
1 T. butter
8 oz sliced brown mushrooms
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1/2 – 1 t. Thyme
1/2 – 1 t. Rosemary
1 1/2 cups Heavy cream, evaporated milk, or coconut milk
1/2 C. Parmesan cheese
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 (about 8 minutes each side, depending on thickness). Add remaining oil if needed for 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 until soft (about 3 minutes). Add the garlic, thyme and rosemary; sauté until fragrant (about 1 minute).
Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
Return chicken to the pan. Serve immediately.
4 servings = 634 Calories