Chicken thigh with creamy garlic sauce

Name: Chicken thigh with creamy garlic sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Mediterranean
Ingredients: 1 1/2 pounds (700g) boneless skinless chicken thighs (around 6-8 fillets); 1 teaspoon each onion powder and garlic powder; 1/2 teaspoon each of dried thyme and rosemary; 1/2 teaspoon salt; 1/4 teaspoon cracked black pepper; 2 tablespoons olive oil; Spinach; Sun dried tomatoes; 1 tablespoon butter; 8 ounces (250 g) sliced brown mushrooms; 4 cloves garlic, minced (or 1 tablespoon minced garlic); 1 tablespoon fresh chopped parsley; 1/2 - 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste); 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)*; 1/2 cup fresh shredded parmesan cheese

5 steps

Prep:10minCook:15min

Updated at: Wed, 16 Aug 2023 16:17:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories687.4 kcal (34%)

Total Fat52.3 g (75%)

Carbs12.1 g (5%)

Sugars5.8 g (6%)

Protein43.9 g (88%)

Sodium624.5 mg (31%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

700gboneless skinless chicken thighs

around 6-8 fillets

1 teaspoononion powder

1 teaspoongarlic powder

½ teaspoondried thyme

rosemary

½ teaspoonsalt

¼ teaspooncracked black pepper

2 tablespoonsolive oil

spinach

sun dried tomatoes

For the sauce

1 tablespoonbutter

250gbrown mushrooms

sliced

4 clovesgarlic

minced

1 tablespoonparsley

fresh, chopped

½ teaspoondried thyme

dried rosemary

adjust to your taste

1 ½ cupsheavy cream

evaporated milk or half and half

½ cupparmesan cheese

fresh shredded

Instructions

Step 1

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.

Step 2

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 centre (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.

Step 3

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, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).

Step 4

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.

Step 5

Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.