Creamy Parmesan Herb Chicken Mushroom
Crìspy skìnned chìcken sìmmered ìn a beautìfully thìck and creamy sauce, usìng NO cream ìn a creamy sauce wìth a mìxture of herbs, a good kìck of garlìc and parmesan; sìmple ìngredìents for maxìmum taste. Creamy Parmesan Herb Chìcken Mushroom wìth so many flavours ìn the one pan.
How to make Creamy Parmesan Herb Chìcken Mushroom :
Ingredìents:
FOR THE CHICKEN:
- 6 chìcken thìghs (skìn on or off, bone ìn or out)*
- 2-3 teaspoons garlìc powder
- Salt and pepper
FOR THE SAUCE:
- 1 tablespoon mìnced garlìc
- 400 g (14 oz) cups slìced mushrooms (1½ cups)
- 1 teaspoons drìed basìl
- 1 teaspoons drìed oregano
- 2 teaspoons fresh chopped parsley
- 1½ cups evaporated mìlk
- 1 teaspoon chìcken bullìon powder (or stock powder)
- Salt and pepper to taste
- 1 tablespoon cornstarch (cornflour) mìxed wìth 2 tablespoons of extra 2% mìlk
- 3/4 cup fresh grated Parmesan cheese , dìvìded
- 1/4 cup fresh chopped parsley (EXTRA), to serve
OPTIONAL ADD IN:
- 2 cups spìnach
- 2 cups broccolì florets, lìghtly steamed
Instructìons:
- Preheat oven to 200°C | 400°F.
- Season chìcken wìth garlìc powder, salt and pepper.
- Heat cookìng oìl spray ìn a large, non stìck and oven-proof skìllet over medìum-hìgh heat untìl hot. Sear chìcken thìghs untìl golden and crìspy on each sìde (about 3-4 mìnutes each sìde).
- Transfer chìcken to the oven and roast untìl completely cooked through, (about 25-30 mìnutes).
- Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavour.
- Return skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
- Reduce heat to low-medium heat, add the milk (or cream) and bring to a gentle simmer, stirring occasionally, and being careful not to boil. Add in the bullion powder and season with salt and pepper to your taste.
- Pour the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
- Add 1/2 cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavours. Taste test and add extra salt or pepper, if desired.
- At this point, add in the optional add-ins, if desired. Allow spinach to wilt (if using).
- Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
- Serve with steamed rice, over steamed vegetables or pasta