1 pound boneless skinless chicken thighs⁠

1 teaspoon each onion powder and garlic powder⁠

salt & pepper to taste⁠

2 tablespoons olive oil⁠

For The Sauce:⁠

1 tablespoon butter⁠

8 ounces sliced brown mushrooms⁠

8 ounces sliced red onion⁠

1 tablespoon minced garlic⁠

1 tablespoon chopped parsley⁠

1/2 – 1 teaspoon each of dried thyme, dried rosemary, and red pepper flakes (adjust to your taste)⁠

Salt and Pepper to taste⁠



1. Combine the onion powder, garlic powder, salt and pepper. Coat the chicken evenly with the combined seasoning.⁠

2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken thighs in batches until browned on each side and no longer pink in centre (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.⁠

3. In the same pan or skillet, melt the butter and add the onions; brown for 1-2 minutes until soft and fragrant. Then add in mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, red pepper, parsley, thyme and rosemary; continue to sauté until fragrant (about 1-2 minutes).⁠

4. Return chicken to the pan and coat with sauce. Taste test and season with salt and pepper if needed. Top chicken with onion/mushroom mixture, and garnish with fresh parsley. Serve immediately.⁠

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *