Creamy Parmesan Herb Mushroom Chicken
User Reviews
4.6
Creamy Parmesan Herb Mushroom Chicken
Description
Creamy Parmesan Herb Mushroom Chicken begins with seasoning chicken thighs with garlic powder, salt, and pepper, then searing them in an oven-proof skillet to develop a golden crust. The chicken finishes cooking in the oven at 200°C (400°F) for 25 to 30 minutes until cooked through. Removing the chicken frees space to prepare the sauce in the same pan, utilizing pan juices and reserved fat for flavor.
The sauce is made by sautéing minced garlic and sliced mushrooms with dried basil, oregano, and fresh parsley, then gently simmering evaporated milk mixed with chicken bouillon powder. Cornstarch slurry thickens the sauce, and freshly grated Parmesan cheese is folded in to achieve a creamy consistency. The sauce coats the chicken, giving it rich herbaceous notes and umami from the mushrooms.
Optional additions include stirring in spinach or lightly steamed broccoli florets for freshness and a vegetable component. Parmesan and fresh parsley garnish complete the dish.
Practical notes emphasize substitution options for dairy-free diets (using plant-based milks) or non-creamy milk alternatives, omitting cornstarch for creams. The recipe accommodates switching chicken thighs for breasts by simmering longer in the sauce to ensure thorough cooking.
Ingredients
FOR THE CHICKEN:
- 6 chicken thighs skin on or off, bone in or out
- 2-3 teaspoons garlic powder
- 1 pinch salt
- 1 pinch black pepper
FOR THE SAUCE:
- 1 tablespoon garlic minced
- 400 g mushrooms sliced
- 1 teaspoons basil dried
- 1 teaspoons oregano dried
- 2 teaspoons parsley chopped, fresh
- 1½ cups evaporated milk half and half or cream if using: see notes
- 1 teaspoon chicken bouillon powder or stock powder
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 tablespoon cornstarch cornflour mixed with 2 tablespoons of extra 2% milk
- ¾ cup Parmesan Cheese fresh grated, divided
- ¼ cup parsley chopped, to serve, fresh
OPTIONAL ADD IN:
- 2 cups spinach
- 2 cups broccoli lightly steamed, florets
Instructions
- 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 ½ 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 ¼ cup of parsley and ¼ cup parmesan cheese.
- Serve with steamed rice, over steamed vegetables or pasta.
Notes
- Chicken breasts can replace thighs; cook breasts by simmering in sauce until fully cooked rather than oven roasting.
- If dried basil and oregano are unavailable, substitute with 2 teaspoons Italian herbs.
- For dairy-free versions, use plant-based milks like almond, coconut, or rice milk instead of evaporated milk, but adjust thickness accordingly.
- Alternatively, use half and half, heavy cream, or reduced-fat cream without cornstarch thickening.
- Look for gluten-free cornstarch if gluten avoidance is necessary.
- The recipe has been tested for consistent outcomes; follow instructions for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 124mg | 41% |
| Sodium | 474mg | 20% |
| Potassium | 857mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1.62IU | 0% |
| Vitamin C | 36mg | 40% |
| Calcium | 364mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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