8 chicken thighs, bone-in, skin-on
2 tbsp. of extra virgin olive oil
16 oz. cremini mushrooms, sliced
1/2 cup chicken stock
Fresh parsley, optional as garnish
1 tbsp. Buttery Steakhouse Seasoning
2 tbsp. Prime Rib Rub
Preheat oven to 375°F.
Coat chicken evenly on both sides with Prime Rib Rub. Set aside for 10 minutes.
Heat 1 1/2 tablespoons of olive oil in a large skillet or cast iron pan over medium-high heat.
Fry the chicken, skin side down, for 3-4 minutes until golden brown.
Flip chicken and cook 2-3 minutes on other side. Remove from skillet.
Place chicken, skin side up, on lightly greased baking dish.
Bake for about 15-20 minutes (depending on size), until chicken is fully cooked and juices run clear and is no longer pink in the middle.
In same skillet, heat remaining olive oil, add mushrooms and cook over medium heat for 5-7 minutes until tender.
Add chicken broth and Buttery Steakhouse Seasoning and cook for 3 minutes.
Serve chicken and pour mushroom mix over the chicken. Garnish with parsley. Enjoy!