This dish looks incredible and tastes even better! My family enjoyed this meal and we will be making it again soon. This recipe is simple and makes for a quick week night dish. Double up and you will have some yummy leftovers!
1-1/2 pounds boneless skinless chicken thighs (about 6 large thighs)
1 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 tablespoons olive oil or coconut oil
8 ounces sliced mushrooms
3 tablespoons butter
4 cloves garlic minced
In a small bowl combine the onion powder, garlic powder, paprika, salt, pepper and red pepper flakes.
Pat chicken thighs dry with a paper towel. Sprinkle seasoning over the chicken evenly.
Heat oil in a skillet on medium high heat. Place the chicken in hot skillet and sear for about 7 minutes. Flip and cook another 7 minutes or until chicken is 165 degrees and juices run clear. Remove chicken to a plate and keep warm.
Add the butter to the skillet and mushrooms. season with salt and pepper and sauté for about 3 minutes. Add in the garlic and cook until fragrant about another minute.
Return the chicken to the pan and garnish with fresh chopped parsley.
Thank you Butter Your Biscuit for this incredible dinner recipe!