Garlic Mushroom Chicken Thighs with Sun-Dried Tomatoes Recipe

Name: Garlic Mushroom Chicken Thighs with Sun-Dried Tomatoes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 225g sliced mushrooms; 700g boneless skinless chicken thighs; 1 tsp onion powder; 1 tsp garlic powder; 2 tsp Italian seasoning, divided; 1/2 tsp salt; 1/4 tsp cracked black pepper; 2 tbsp olive oil; 1 tbsp butter (or alternatives as per your preference); 60g sun-dried tomatoes, drained of oil and chopped; 4 cloves garlic, minced; 1 tbsp fresh chopped parsley, plus extra for garnish; 60ml low-sodium chicken stock (optional)

Garlic Mushroom Chicken Thighs with Sun-Dried Tomatoes Recipe

Xotic Mushrooms

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

400

This Garlic Mushroom Chicken Thighs with Sun-Dried Tomatoes recipe promises a savory and hearty meal.

The flavors of earthy mushrooms meld perfectly with tangy sun-dried tomatoes, offering a gastronomic delight for your taste buds.

Ingredients

225g sliced mushrooms
700g boneless skinless chicken thighs
1 tsp onion powder
1 tsp garlic powder
2 tsp Italian seasoning, divided
1/2 tsp salt
1/4 tsp cracked black pepper
2 tbsp olive oil
1 tbsp butter (or alternatives as per your preference)
60g sun-dried tomatoes, drained of oil and chopped
4 cloves garlic, minced
1 tbsp fresh chopped parsley, plus extra for garnish
60ml low-sodium chicken stock (optional)

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Directions

Preparation:
Start by patting the chicken thighs dry using paper towels. Trim off any excess fat using a sharp knife. In a mixing bowl, combine the onion powder, garlic powder, 1 teaspoon of Italian seasoning, salt, and pepper.
Seasoning the Chicken:
Ensure each chicken thigh is evenly coated with the seasoning mix.
Cooking the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add chicken thighs, ensuring they aren’t overcrowded. Sear each side until browned and the center is no longer pink, which should take about 8 minutes per side. Transfer the cooked chicken to a plate.
Preparing the Sauce:
Using the same skillet, melt the butter. Add the mushrooms, season with salt and pepper, and sauté until they're soft, about 3 minutes.
Add the minced garlic and chopped sun-dried tomatoes. Sauté for an additional 2-3 minutes. Stir in the parsley and the remaining 1 teaspoon of Italian seasoning.
Cook until fragrant, about a minute. If using chicken stock, pour it in now and let the sauce reduce slightly.
Combining:
Return the chicken thighs to the skillet, letting them immerse in the mushroom and tomato mixture. Check the seasoning and adjust if necessary.
Garnish and Serve:
Sprinkle some fresh parsley over the chicken for a vibrant finishing touch. Serve hot.