creamy parmesan herb chicken mushroom

By dhoffmanlatter

Ingredients

• 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

Preparation

Step 1

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