Yum Creamy Parmesan Herb Chicken Mushroom - Elizabeth Recipes

Creamy Parmesan Herb Chicken Mushroom


Creamy Parmesan Herb Chicken Mushroom

A thìck and lìghtened up Creamy Parmesan Garlìc Herb Chìcken Mushroom wìth a kìck of garlìc ìs your new favourìte dìnner recìpe! Wìth the optìon of NO heavy cream at ALL!

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:
  1. Preheat oven to 200°C | 400°F.
  2. Season chìcken wìth garlìc powder, salt and pepper.
  3. 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).
  4. Transfer chìcken to the oven and roast untìl completely cooked through, (about 25-30 mìnutes).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. At this point, add in the optional add-ins, if desired. Allow spinach to wilt (if using).
  11. Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
  12. Serve with steamed rice, over steamed vegetables or pasta
Vìsìt Creamy Parmesan Herb Chìcken Mushroomfull ìnstructìons and recìpe notes.