creamy chicken and mushrooms

Quick and easy chicken dinners are harder to come by than I would like so finding this recipe, and adjusting it to be even faster, was great.

1 lb chicken thighs
2 tablespoons unsalted butter
1 sweet onion, sliced
2 cloves garlic, minced
1 package sliced baby bella mushrooms
2 tablespoons gluten-free flour
1 1/2 cups half and half
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
Pinch of hungarian hot paprika
Kosher salt and freshly ground black pepper, to taste

Cut chicken into 1 inch cubes and season with salt and pepper.

Melt 1 tablespoon of butter in a large skillet over medium high heat. Add onion, garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Push vegetables over to the side of the pan and add another tablespoon of butter the empty side. Add chicken and brown on all sides.

Sprinkle everything with flour and mix until lightly browned, about 1 minute.

Gradually stir in half and half, thyme, basil and paprika; season with salt and pepper. Cook, stirring constantly, until slightly thickened, about 3-4 minutes.

Serve immediately, garnished with parsley, if desired.    

Adapted from Damn Delicious