Creamy Parmesan Herb Chicken Mushroom

This is sooo good. Made it for dinner last night and could hardly believe it came from my kitchen. Restaurant quality meal made at home! I used boneless/skinless chicken breasts and heavy cream. (I’ve never cooked with cream before so I was curious!) The cream adds a richness to the sauce, so if you’d like it lighter, I suggest using the milk version. Recipe Credit goes to Karina at Cafe Delites.

Votes: 1
Rating: 5
You:

Rate this recipe!

Print Recipe

Creamy Parmesan Herb Chicken Mushroom

Creamy Parmesan Herb Chicken Mushroom

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Servings	Prep Time	Cook Time
6	15Minutes	40-50Minutes

Servings	Prep Time
6	15Minutes

Cook Time

40-50Minutes

• Course Chicken, Main Dish
• Cuisine Italian

Ingredients

• 6 Chicken Thighs or Breasts Bone in or bone out
• Salt and Pepper To taste
• 2 Teaspoons Garlic Powder
• 1 Tablespoon Minced Garlic
• 1-1/2 Cups Mushrooms Sliced
• 1 Teaspoon Basil
• 1 Teaspoon Oregano
• 2 Teaspoons Parsley
• 1-1/2 Cups Milk or Cream *If using cream see notes below
• 1 Teaspoon Chicken Bouillon Powder
• 1 Tablespoon Corn Starch *To mix with a bit of the milk if not using cream
• 3/4 Cup Grated Parmesan Cheese
• 1/4 Cup Fresh Parsley *Optional (for use as garnish)

Servings:

Units:US ImperialMetric

Ingredients 6 Chicken Thighs or Breasts Bone in or bone out Salt and Pepper To taste 2 Teaspoons Garlic Powder 1 Tablespoon Minced Garlic 1-1/2 Cups Mushrooms Sliced 1 Teaspoon Basil 1 Teaspoon Oregano 2 Teaspoons Parsley 1-1/2 Cups Milk or Cream *If using cream see notes below 1 Teaspoon Chicken Bouillon Powder 1 Tablespoon Corn Starch *To mix with a bit of the milk if not using cream 3/4 Cup Grated Parmesan Cheese 1/4 Cup Fresh Parsley *Optional (for use as garnish) Servings: Units:US ImperialMetric

Course Chicken, Main Dish Cuisine Italian

Instructions

1. Preheat oven to 400 degrees
2. Season chicken with garlic powder, salt and pepper.
3. Lightly coat a non-stick, oven-proof skillet with cooking oil or spray. Heat over medium-high heat until hot. Add chicken and sear 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). If using chicken breasts, there is no need to continue to bake them in the oven. 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 flavor.
5. 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. (If you don't have to oregano and dried basil leaves, use 2 teaspoons Italian herbs).
6. Reduce heat to low-medium, 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.
7. Pour the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly, stirring the mixture through until the sauce thickens. (If using cream, do not add the cornstarch mixture. You won't need it).
8. 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 flavors. Taste test and add extra salt or pepper, if desired.
9. Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
10. Serve with steamed rice, steamed vegetables, or over pasta.