Creamy Parmesan Herb Mushroom Chicken

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)
- 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)
Instructions
- 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 min - 4
Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
30 min - 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.
1 min - 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 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.
2 min - 10
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.
- 11
Serve with steamed rice, over steamed vegetables or pasta.
Nutrition
Per serving (based on 6 servings)




