Chicken and mushrooms go so well together, especially with garlic and butter. This is a quick and easy weeknight meal the whole family will love. Chicken thighs are my favorite cut to use most of the time. I think they are juicer and have less of a chance of drying out. Although chicken breasts would also work. I serve this with bake potatoes and asparagus or sometimes pasta.
Prep Time: 10 mins Cook Time: 15 mins Total Time 25 minsIngredients:
1-1/2 pounds boneless skinless chicken thighs (6 large thighs)
1 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder
2 tablespoons olive oil
8 ounces sliced mushrooms
3 tablespoons butter
4 cloves garlic (minced)
1. In a small bowl combine the onion powder, garlic powder, paprika, salt, pepper and red pepper flakes. 2. Pat chicken thighs dry with a paper towel. Sprinkle seasoning over the chicken evenly.
3. Heat oil in a skillet on medium high heat. Put the chicken and sear for about 5 minutes. Flip and cook another 5 minutes or until chicken is 165 degrees and juices run clear. Remove chicken to a plate and keep warm.
4. Add the butter to the skillet and and saute the mushrooms, and garlic, seasoned with salt and pepper. Cook it 3 minutes.
5. Return the chicken to the pan and garnish with fresh chopped parsley. 6. Ready to serve. Enjoy
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