Magical Chaga Chicken Skillet
2 Tablespoons Magical Olive Oil, Divided
2 pounds Chicken Thighs, Bone-in
2 Teaspoon Kosher Salt
1 Teaspoon Pepper
4 Cloves Garlic, Minced
2 Teaspoon Dried Italian Seasonings
2 Tablespoons Chaga Powder
½ Teaspoon Red Pepper Flakes, or more for extra spice
¾ Cup Chicken Broth
½ Cup Heavy Cream
½ Cup Sun-Dried Tomatoes, Chopped
¼ Cup Parmesan Cheese
1 Tablespoon Fresh Basil For Garnish
Preheat the oven to 375 F degrees.
In a large, oven-safe skillet heat half the olive oil over medium-high heat.
Season the chicken with salt and pepper on both sides. Add chicken to the skillet skin side down and sear it for 4 to 5 minutes until golden. Flip and sear the other side for another 4 to 5 minutes. Transfer the chicken to a plate.
Turn the heat down to a medium. Add garlic, oregano, and red pepper flakes. Cook 1 minute.
Whisk in broth, heavy cream, and mushroom powder.
Stir in sun-dried tomatoes, and Parmesan cheese. Bring to a simmer, then return chicken to skillet, skin-side up.
Transfer the skillet to the preheated oven and bake until the chicken is cooked for approximately 20 minutes.
Remove chicken from oven and drizzle with remaining infused oil.
Garnish with fresh basil, serve and enjoy!