Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon EACH: paprika, garlic powder, and onion powder
  • ½ teaspoon EACH: Italian seasoning and salt
  • 8 boneless chicken thighs
  • 2 teaspoons olive oil
  • 1 lb mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 3 tablespoons cashew butter
  • Salt and pepper (to taste)
  • Minced parsley (to garnish)

Instruction

  • Mix the paprika, garlic powder, onion powder, Italian seasoning, and salt in a small bowl then sprinkle the spices over the chicken.
  • Heat the olive oil over medium-high heat in a large cast iron (or other heavy bottomed) pan. Add the chicken and let it cook for 12 minutes, flipping halfway through. Remove the chicken from the pan.
  • Add the mushrooms to the pan and let them cooked until they are nicely browned, about 8 minutes. Add the garlic and cook for 1 minute.
  • Mix the cashew butter with 1 ¼ cups of water then pour it into the pan. Scrape the bottom of the pan to remove any stuck on bits then bring it to a boil. Let the sauce thicken then season it to taste with salt and pepper.
  • Add the chicken back into the pan and let it warm for a couple of minutes. Serve the creamy mushroom chicken with a little parsley sprinkled over top.