One-Pan Creamy Gochujang Garlic Chicken

Steps

1. 1
   Prepare 1 lb of boneless, skinless chicken thighs and season with garlic powder, onion powder, salt, black pepper, and olive oil. Mix well to coat.
2. 2
   Prepare vegetables: thinly slice mushrooms, mince garlic, finely dice onion, and slice green onions while keeping white and green parts separate.
3. 3
   Mix together gochugaru, gochujang, chicken bouillon powder, and mirin in a small bowl to prepare the sauce.
4. 4
   Heat 1 tbsp olive oil in a large pan over medium-high heat. Place chicken skin-side down and sear for 2 minutes, then flip and sear for 4–5 minutes until cooked through. Remove and set aside.
5. 5
   In the same pan, sauté garlic, onion, and white parts of green onions for about 1 minute until fragrant.
6. 6
   Add butter, mushrooms, and salt, then stir-fry for about 5 minutes until mushrooms are golden brown.
7. 7
   Add the prepared sauce and sauté for about 1 minute to develop deeper flavor.
8. 8
   Pour in 1.5 cups heavy cream and stir. Once bubbling, reduce heat to medium-low and simmer gently for about 5 minutes.
9. 9
   Add 1 cup grated Parmigiano-Reggiano and black pepper, stirring until combined. Simmer for 1 minute and adjust salt to taste.
10. 10
    Return chicken to the pan along with any resting juices. Gently stir to coat the chicken in the creamy sauce.
11. 11
    Garnish with green parts of green onions and serve hot.