Creamy Parmesan Herb Chicken Mushroom Recipes

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CREAMY PARMESAN GARLIC MUSHROOM CHICKEN



Creamy Parmesan Garlic Mushroom Chicken image

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Provided by Alyssa Rivers

Categories     Dinner

Time 25m

Number Of Ingredients 14

4 boneless (skinless chicken breasts, thinly sliced)
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
1/4 cup butter
2 garlic cloves (minced)
1 tablespoon flour
1/2 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup spinach (chopped)

Steps:

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  • To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 29 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 494 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY PARMESAN HERB CHICKEN MUSHROOM RECIPE



creamy parmesan herb chicken mushroom Recipe image

Provided by dhoffmanlatter

Number Of Ingredients 19

FOR THE CHICKEN:
6 chicken thighs (skin on or off, bone in or out)*
2-3 teaspoons garlic powder
Salt and pepper
FOR THE SAUCE:
1 tablespoon minced garlic
400 g (14 oz) cups sliced mushrooms (1½ cups)
1 teaspoons dried basil
1 teaspoons dried oregano
2 teaspoons fresh chopped parsley
1½ cups evaporated milk*** (half and half or cream if using: see notes)
1 teaspoon chicken bullion powder (or stock powder)
Salt and pepper to taste
1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk****
3/4 cup fresh grated Parmesan cheese , divided
1/4 cup fresh chopped parsley (EXTRA), to serve
OPTIONAL ADD IN:
2 cups spinach
2 cups broccoli florets, lightly steamed

Steps:

  • 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 flavour. 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. 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. Recipe Notes

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