Creamy Parmigiano Herb and Mushroom Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 -6 servings
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Calories
827 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Parmigiano Herb and Mushroom Chicken
Description
Creamy Parmigiano Herb and Mushroom Chicken highlights bone-in, skin-on chicken thighs seared to a golden brown, then simmered with mushrooms and garlic in a creamy herb-infused heavy cream. Parmesan cheese melted into the sauce enriches the dish with a nutty depth. Dried rosemary and thyme contribute a subtle piney and floral hint to the sauce, while bay leaves add aromatics during simmering. Finishing the chicken under the broiler crisps the skin, creating a contrast with the silky cream sauce.
The dish balances the tender chicken with mushrooms softened in butter and herbs, all coated in a flavorful, thick cream sauce. It lends itself well to pairing with neutral sides like pasta, rice, or polenta, which absorb the sauce. The recipe utilizes an oven-safe skillet to transition easily from stove to broiler, making it practical for home cooks.
This recipe can be served hot and fresh, and the bubbling, herbaceous sauce offers both richness and comforting flavors in a single-pan preparation. It's a satisfying dish that relies on a few simple herbs and good quality Parmigiano cheese for appeal.
Ingredients
- 6 chicken thighs skin on (bone in optional)
- 2 tablespoons olive oil
- 1 tablespoon butter
- salt to taste
- black pepper to taste
- 8 ounces mushroom sliced
- 1 clove garlic minced
- 1 ½ cups heavy cream
- ½ cup Parmigiano Cheese plus extra for topping chicken, freshly grated
- ½ tablespoon rosemary dried
- ½ tablespoon thyme dried
- 2 large bay leaf whole
Instructions
- Season chicken with salt and pepper. In a large (oven safe) skillet add olive oil and cook both sides of the chicken on medium-high heat for 4-5 minutes until brown and cooked until no longer pink in center.
- Remove chicken and set aside on a plate. Add the butter, sliced mushrooms, garlic, and herbs to pan. Cook for a few minutes (3-5) until tender. Remove and set aside.
- Add chicken first them mushrooms back to pan. Pour cream oven the chicken and mushroom. Cover completely with the parmigiano cheese.
- Let simmer about 5-6 minutes until slightly bubbly. Then, broil in the oven about 4-6 minutes until the skin on the chicken is nice and crisp/brown and the sauce is bubbly! Serve hot over rice, pasta, polenta, or eat with a side of delicious bread!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 827 kcal
% Daily Value*
| Calories | 827kcal | 41% |
| Carbohydrates | 6g | 2% |
| Protein | 36g | 72% |
| Fat | 74g | 114% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 283mg | 94% |
| Sodium | 381mg | 16% |
| Potassium | 635mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1659IU | 33% |
| Vitamin C | 2mg | 2% |
| Calcium | 237mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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