Creamy Parmesan Herb Mushroom Chicken

4.58 from 52 votes

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 Time10

Cook Time50

Total Time1

Course: Dinner

Cuisine: American

Keyword: Creamy Parmesan Herb Mushroom Chicken

Servings: people

Author: Karina Carrel

Ingredients

For the Chicken:

6 chicken thighs skin on or off, bone in or out
3 tsp garlic powder
1 pinch salt
1 pinch pepper

For the Sauce:

1 tbsp minced garlic
400 g mushrooms sliced
1 tsp dried basil
1 tsp dried oregano
2 tsp fresh parsley chopped
1½ cups evaporated milk half and half or cream if using: see notes
1 tsp chicken bullion powder or stock powder
1 pinch salt to taste
1 pinch pepper to taste
1 tbsp 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

Optional Add in:

2 cups spinach
2 cups broccoli florets lightly steamed

US - Metric

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 flavor.

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, the 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 a little bit more of the half of the 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. Season to taste.

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 the rest of the Parmesan cheese.
Serve with steamed rice, over steamed vegetables or pasta.

Notes

Storage & Reheating

If you end up with leftovers, this chicken mushroom recipe stores beautifully. Just let the chicken and sauce cool down completely before transferring everything into an airtight container.

Fridge: Keep it in the fridge for up to 4 days. I actually think the flavors get even better the next day!
Freezer: I do not highly recommend freezing this one. Because of the parmesan and milk, the creamy sauce can separate and become slightly grainy when thawed. If you must freeze it, keep it for up to 2 months and thaw it completely in the fridge overnight before heating.
Reheating: To bring it back to life, warm the chicken gently in a skillet over low heat on the stove. Add a small splash of chicken broth or water to help smooth out the sauce as it warms up. Microwaving works in a pinch, but the stove keeps the chicken much more tender.

Happy cooking! Xx

If your skillet gets too hot, dairy-based sauces can sometimes separate or look slightly split. If you ever notice this happening, immediately take the pan off the heat and vigorously whisk in a tablespoon or two of warm water or chicken broth. It will magically pull the sauce right back together into a smooth finish!

Nutrition