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:

Quickview
486k Calories
32g Protein
32g Total Fat
15g Carbs
19% Health Score
Limit These
Calories
486k
24%

Fat
32g
51%

  Saturated Fat
10g
68%

Carbohydrates
15g
5%

  Sugar
9g
10%

Cholesterol
156mg
52%

Sodium
865mg
38%

Get Enough Of These
Protein
32g
65%

Vitamin K
129µg
123%

Selenium
33µg
48%

Phosphorus
418mg
42%

Vitamin C
33mg
41%

Vitamin B3
7mg
38%

Vitamin A
1662IU
33%

Vitamin B6
0.65mg
33%

Calcium
278mg
28%

Vitamin B2
0.41mg
24%

Vitamin B12
1µg
23%

Vitamin B5
2mg
20%

Zinc
2mg
19%

Potassium
619mg
18%

Magnesium
64mg
16%

Folate
58µg
15%

Vitamin B1
0.2mg
13%

Manganese
0.25mg
13%

Iron
2mg
12%

Copper
0.17mg
8%

Fiber
1g
7%

Vitamin D
1µg
7%

Vitamin E
0.94mg
6%

covered percent of daily need
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