I am taking advantage of the last few cool days to spend some time in the kitchen, heating up the house with the oven. I had planned on making a romantic dinner for Z., but I underestimated how long the University of Kentucky game would be on. It ended up being a romantic dinner for me, myself, and I.
Pair this delicious dinner with a side of quinoa, some roast asparagus, and a lovely white wine, and you’ll be set for a perfect evening.
FOR THE CHICKEN:
- 4 chicken thighs (skin on or off, bone in or out)*
- 2 teaspoons garlic powder
- Salt and pepper
FOR THE SAUCE:
- 1 tablespoon minced garlic
- 1 onion diced
- 14 oz cups sliced mushrooms
- 1 teaspoons dried basil
- 1 teaspoons dried oregano
- 1 cup whole milk
- Salt and pepper, to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons of milk
- ¼ container cream cheese
- Preheat oven to 400°F.
- Season chicken with garlic powder, salt, and pepper.
- Heat cooking oil spray in a large, cast iron skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
- Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
- Once chicken is done, transfer to a plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavor.
- Return skillet to the stove over medium-high heat and sauté the garlic and onions in the pan juices until onions are soft. Add the mushrooms, herbs and fry until mushrooms begin to soften.
- Reduce heat to low-medium heat, add the milk and bring to a gentle simmer, stirring occasionally, and being careful not to boil.
- Season with salt and pepper to your taste.
- Pour the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
- Add the cream cheese; allow sauce to simmer until a thick consistency. You may have to squish the cream cheese to help it incorporate.
- Add the chicken back into the pan and allow to simmer for 1-2 minutes. Taste test and add extra salt or pepper, if desired.
- Serve with steamed rice, quinoa, or over steamed vegetables.