Cream of Mushroom Chicken Legs

Who says you need a lot of ingredients to make a delicious meal? This cream of mushroom chicken legs recipe is proof that you can create a fantastic dish with just a few simple ingredients.

INGREDIENTS:

For the Chicken:

1 ½ pound boneless and skinless chicken thighs, Around 6-8 fillets

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon rosemary, either fresh sprigs or dried, I always prefer fresh sprigs

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons olive oil

For the Sauce:

1 tablespoon butter

8 punches sliced brown mushrooms

4 cloves of garlic, Or use 1 tablespoon minced garlic

1 tablespoon freshly chopped parsley

½-1 teaspoon dried thyme, adjust to your taste

½-1 teaspoon rosemary, adjust to your taste

1 ½ cups Heavy cream Or thickened cream evaporated milk or half n half , ( I recommend sticking with Heavy Whipping cream as it gives the dish more of a glaze or gravy)

½ cup fresh shredded Parmesan cheese

DIRECTIONS:

Pat your chicken thighs with a paper towel to remove any moisture and trim off excess fat

Combine your onion powder, garlic powder, thyme, rosemary, salt, and ground black pepper.

Coat the chicken thighs evenly with the combined seasoning

Heat up 1 tablespoon of oil in a large cast-iron skillet or dutch oven over medium-high heat

Sear chicken thighs on each side until browned and no longer pink in the center. Do this in batches, do not overcrowd the pan. Cook about 8 minutes on each side depending on the thickness

Add more oil for the remaining chicken if need be, Transfer to a plate and set aside (keep warm)

In the same pan or skillet, melt the butter and add the mushrooms.
Season with salt and pepper and cook for about 3 minutes or until soft

Add the garlic, thyme, and rosemary to the pan. Saute until fragrant, about 1 minute.

Stir in the heavy cream, bring to a simmer, then reduce the heat and continue cooking until the sauce has thickened slightly

Stir in the parmesan cheese and allow it to melt through the sauce for another 2 minutes. Stirring occasionally.

Return the chicken to the pan. Do a taste test and season with salt and pepper to your preferred taste.

Garnish with fresh parsley, serve and ENJOY!.

Nutrition