Creamy Parmesan Herb Chicken Mushroom (NO CREAM OPTION)
The recipe Creamy Parmesan Herb Chicken Mushroom (NO CREAM OPTION) can be made in around 1 hour. This main course has 487 calories, 33g of protein, and 33g of fat per serving. For $1.65 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. 12370 people have made this recipe and would make it again. A mixture of milk, fresh parsley, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Cafe Delites. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 86%, which is tremendous. Similar recipes are Creamy Garlic Parmesan Mushroom Chicken & Bacon, Creamy Garlic Parmesan Mushroom Chicken & Bacon, and Creamy Garlic Parmesan Mushroom Chicken & Bacon.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
6 chicken thighs (skin on or off, bone in or out)*
2 cups broccoli florets, lightly steamed
1 teaspoon chicken bullion powder (or stock powder)
1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk****
1 teaspoons dried basil
1/4 cup fresh chopped parsley (EXTRA), to serve
2 teaspoons fresh chopped parsley
1 tablespoon minced garlic
2-3 teaspoons garlic powder
1½ cups 2% milk*** (or cream if using: see notes)
1 teaspoons dried oregano
3/4 cup fresh grated Parmesan cheese , divided
400 g | 14 oz cups sliced mushrooms (1½ cups)
Salt and pepper
Salt and pepper , to taste
2 cups spinach
Equipment:
oven
frying pan
stove
Cooking instruction summary:
Preheat oven to 200C | 400F. 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 saut 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 1/2 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 1/4 cup of parsley and 1/4 cup parmesan cheese. Serve with steamed rice, over steamed vegetables or pasta.
Step by step:
1. Preheat oven to 200C | 400F.
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.
6. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavour.
7. Return skillet to the stove over medium-high heat and saut the garlic in the pan juices until fragrant (about 1 minute).
8. Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
9. 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.
10. Add in the bullion powder and season with salt and pepper to your taste.
11. 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.
12. Add 1/2 cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce.
13. 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.
14. 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 1/4 cup parmesan cheese.
15. Serve with steamed rice, over steamed vegetables or pasta.
Nutrition Information:
covered percent of daily need
