Ingredients
- 1 tablespoon olive oil
- 1–1.5 pounds boneless, skinless chicken thighs (4 to 5 thighs)
- 1.5 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 ounces baby bella mushrooms, sliced
- 1 jar Primal Kitchen Whole30 Approved Mushroom Gravy
Instructions
- Add the oil to a large skillet over medium-high heat
- Season chicken thighs with the garlic powder, parsley, thyme, salt and pepper
- Once the oil is hot, add the thighs to the skillet in one layer and let cook for 5-6 minutes per side. Once they’re cooked through, transfer from the skillet to a plate
- Add the sliced mushrooms into the skillet and sauté them for about 5 minutes, stirring occasionally, or until they’re at you’re desired texture (add a minute or so for softer mushrooms, or sauté for one less minute for firmer mushrooms)
- Place the chicken thighs back into the skillet, and pour in the gravy. Stir around to incorporate with the chicken and mushrooms and let it heat up for about 3 minutes, or until it’s hot and ready to serve
- Remove from the heat and enjoy!