Creamy Parmesan Herb Mushroom Chicken

Name: Creamy Parmesan Herb Mushroom Chicken
Total time: 60 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 6 chicken thighs (skin on or off, bone in or out); 2 -3 teaspoons garlic powder; 1 pinch salt; 1 pinch pepper; 1 tablespoon minced garlic; 400 g mushrooms (sliced); 1 teaspoons dried basil; 1 teaspoons dried oregano; 2 teaspoons fresh parsley (chopped); 1½ cups evaporated milk (half and half or cream if using: see notes); 1 teaspoon chicken bullion powder (or stock powder); 1 pinch salt (to taste); 1 pinch pepper (to taste); 1 tablespoon cornstarch (cornflour mixed with 2 tablespoons of extra 2% milk); 3/4 cup parmesan cheese (fresh grated, divided); 1/4 cup fresh parsley (chopped, to serve); 2 cups spinach; 2 cups broccoli florets (lightly steamed)

A thick and lightened up Creamy Parmesan Garlic Herb Chicken Mushroom with a kick of garlic is your new favourite dinner recipe! With the option of NO heavy cream at ALL!

⏱️ 60 min 🔪 Prep: 10 min 🔥 Cook: 50 min 📊 Medium 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

6 servings

6 chicken thighs (skin on or off, bone in or out)
2 -3 teaspoons garlic powder
1 pinch salt
1 pinch pepper
1 tablespoon minced garlic
400 g mushrooms (sliced)
1 teaspoons dried basil
1 teaspoons dried oregano
2 teaspoons fresh parsley (chopped)
1½ cups evaporated milk (half and half or cream if using: see notes)
1 teaspoon chicken bullion powder (or stock powder)
1 pinch salt (to taste)
1 pinch pepper (to taste)
1 tablespoon cornstarch (cornflour mixed with 2 tablespoons of extra 2% milk)
3/4 cup parmesan cheese (fresh grated, divided)
1/4 cup fresh parsley (chopped, to serve)
2 cups spinach
2 cups broccoli florets (lightly steamed)

Steps

Preheat oven to 200°C | 400°F.
Season chicken with garlic powder, salt and pepper.
Heat cooking oil spray in a large, non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
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.