Garlic Chicken & Mushroom Skillet

Ingredients
1½ Ibs boneless, skinless chicken breast, cut into chunks
12 oz cremini or button mushrooms, sliced
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 small onion, finely chopped
2 cups chicken broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp paprika
1 tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
2 tbsp cornstarch
3 tbsp cold water
2 tbsp fresh parsley, chopped
Step-by-Step
Season the chicken with paprika, garlic powder, onion powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes until nicely sear for 3-4 minutes until nicely browned. Remove and set aside.
Melt butter in the same skillet. Add mushrooms and onion and sauté for 5-6 minutes until golden.
Add garlic and tomato paste and cook for 1 minute.
Pour in chicken broth and Worcestershire sauce, then add thyme and stir well.
Return the chicken to the skillet and simmer gently for 12-15 minutes, until fully cooked and tender.
Mix cornstarch with cold water. Stir it into the skillet and simmer for another 3-5 minutes until the gravy becomes thick and glossy.
Adjust salt and pepper, garnish with fresh parsley, and serve hot.

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