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Creamy Parmesan Herb Mushroom Chicken

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!

Prep Time
10 mins
Cook Time
10 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 pepper
FOR THE SAUCE:
  • 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
  • ¾ cup Parmesan Cheese fresh grated, divided
  • ¼ cup fresh parsley chopped, to serve
OPTIONAL ADD IN:
  • 2 cups spinach
  • 2 cups broccoli florets lightly steamed

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

  • *To substitute chicken breasts for thighs, there is no need to continue to bake them in the oven. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.*If you don't have to oregano and dried basil leaves, use 2 teaspoons Italian herbs.*For DAIRY FREE OPTIONS: Substitute evaporated milk with almond, coconut or rice milk. SIDE NOTE: Alternatively, replace the evaporated milk with half and half, heavy cream, thickened cream or a reduced fat cooking cream. If using any of the creams suggested, do not add the cornstarch mixture. You won't need it.*For a gluten free option, find GLUTEN FREE Cornstarch where available
  • PLEASE NOTE: Due to some readers having difficulty with this recipe, I have retested it and found the original recipe posted works fine, as it has for many other readers. However, I have modified the recipe since posting for a better outcome for future readers! ENJOY!

Nutrition Information

Calories 296kcal (15%) Carbohydrates 14g (5%) Protein 32g (64%) Fat 13g (20%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 124mg (41%) Sodium 474mg (20%) Potassium 857mg (24%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 1.62IU (0%) Vitamin C 36mg (40%) Calcium 364mg (36%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

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.