4-6 boneless, skinless chicken thighs 1 teaspoon garlic powder Salt and pepper 2-3 tablespoons olive oil
Sauce: 2 tablespoons butter 1 small onion, chopped 4-6 ounces mushrooms, sliced Salt and pepper 2 large garlic cloves, minced 1 teaspoon fresh chopped thyme 1/2 cup chicken broth 1/2 cup heavy cream Chopped fresh parsley, for garnish
Pat the chicken thighs dry with a paper towel and trim off excess fat. Season the chicken with the garlic powder, salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Cook the chicken thighs until browned on all sides and no longer pink in the center (about 6 minutes per side depending on the thickness). Transfer the chicken to a plate.
Melt the butter in the same skillet. Add the onion and mushrooms; season with salt and pepper. Saute until onions are tender and the mushrooms are browned, about 4-5 minutes. Add the garlic and thyme; saute for 1 minute. Add the chicken broth and heavy cream. Cook, stirring occasionally, until the sauce reduces a little and begins to thicken, 2-3 minutes. Return the chicken to the skillet and cook 2-3 minutes, just to reheat the chicken. Transfer to a serving dish and garnish with parsley.
This is a one-skillet recipe that takes less than 30 minutes to cook and results in tender chicken thighs in a light cream sauce with mushrooms and garlic. Serve it with buttered noodles, mashed potatoes or rice for a complete meal.
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