Once they are in the skillet, do not move the chicken. Once oil is hot, but not smoking, carefully add the chicken spice side down, in a single layer. Measure 2 Tablespoons of olive oil into a large skillet. Sprinkle the spice mixture evenly over the chicken thighs, and pat gently to adhere the spices. Pat the boneless, skinless chicken thighs dry with paper towels, and trim off any extra fat. It’s EASY! Simply stir together garlic powder, onion powder, dried thyme and rosemary, along with salt and black pepper. The first thing you will need to do is make the seasoning mix for the chicken. Scroll Down for A Printable Recipe Card At The Bottom Of The Page Season The Chicken Thighs The recipe is easy to follow, and I recommend serving the finished chicken on top of brown or white rice, or egg noodles, for a filling main course! Hope you enjoy it! Here’s the “play by play” on how to make this wonderful dish: YUM! Several of the spices used double up, meaning the same spices are used to season the chicken AND the sauce. It’s your choice! I use evaporated milk for less calories, but if calories don’t matter, go for the whipping cream or half and half. The sauce is creamy, thanks in part to using either whipping cream, half and half OR canned evaporated milk. If you’re looking for a delicious chicken recipe, may I suggest THIS ONE? It is so good! In a nutshell, you brown seasoned chicken thighs, make a quick sauce with milk or cream, mushrooms, garlic, herbs and cheese, then cover the chicken with sauce, and serve! We LOVE this dish! Delicious Creamy Mushroom Chicken Thighs are pan-seared, then covered in a cream sauce with garlic, mushrooms, herbs, and Parmesan cheese to serve!
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