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Creamy Parmesan Herb Mushroom Chicken
4.6 from 87 votes

Creamy Parmesan Herb Mushroom Chicken

This dish features chicken thighs pan-seared and oven-roasted, then served with a creamy Parmesan sauce enriched with sautéed mushrooms, garlic, and Italian herbs. The sauce uses evaporated milk thickened with cornstarch and includes fresh parsley and Parmesan cheese for a velvety texture and savory depth. Optional vegetables like spinach or steamed broccoli can be stirred in for added color and nutrition.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 6 people
Calories: 296 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 200°C | 400°F.
  2. Season chicken with garlic powder, salt and pepper.
  3. 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).
  4. Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
  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 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.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 296

% 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.