A thick and lightened up Creamy Parmesan Herb Mushroom Chicken with a kick of garlic is your new favourite dinner recipe! With a NO heavy cream — or ANY cream — at ALL option!
Crispy skinned chicken simmered in a beautifully thick and creamy sauce, using NO cream, with a mixture of herbs, a good kick of garlic and parmesan; simple ingredients for maximum taste. Creamy Parmesan Herb Mushroom Chicken with so many flavours in the one pan.
Chicken Thighs
This is the first recipe I’m sharing with you all for 2017. A low fat alternative without depriving us of any flavours.
This chicken was SO GOOD, I had to make it a second time right after everyone had eaten, because they ALL wanted MORE. And since then, we’ve made it at least once a week since I first introduced the family to all of these flavours (back in October, 2016). It seems totally unfair I’ve been holding onto this for so long without sharing it. Truth be told, I didn’t think the photos were good enough to share them. Well, must’ve had rocks in my head.
As with all of my chicken thigh recipes, you start this one off by searing them first to get the skin nice and crisp. After that; make your sauce and finish it all off in the oven until the chicken is completely cooked through. Of course, if you want to use chicken breasts you CAN do so without baking. Just continue simmering them in the sauce until they are completely cooked through.
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
- ¾ cup parmesan cheese fresh grated, divided
- ¼ cup fresh parsley chopped, to serve
OPTIONAL ADD IN:
- 2 cups spinach
- 2 cups broccoli florets lightly steamed
Instructions
- 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 ½ 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 ¼ cup of parsley and ¼ cup parmesan cheese.
- Serve with steamed rice, over steamed vegetables or pasta.
Notes
*If you don't have to oregano and dried basil leaves, use 2 teaspoons Italian herbs.
*For DAIRY FREE OPTIONS: Substitute evaporated milk with almond, coconut or rice milk.
SIDE NOTE: Alternatively, replace the evaporated milk with half and half, heavy cream, thickened cream or a reduced fat cooking cream. If using any of the creams suggested, do not add the cornstarch mixture. You won't need it.
*For a gluten free option, find GLUTEN FREE Cornstarch where available PLEASE NOTE: Due to some readers having difficulty with this recipe, I have retested it and found the original recipe posted works fine, as it has for many other readers. However, I have modified the recipe since posting for a better outcome for future readers! ENJOY!
Nutrition
Tricia says
I made this tonight. I sautéed 1/2 onion before adding the garlic and mushrooms. I absolutely love this recipe! It was a big hit with the fam too! I’ll definitely make this again.
Chris J says
This was amazing!!!! I made it with cream of coconut instead of the milk and it turned out so good. I added in the spinach and my wife almost cried with happiness when she took her first bite. Will definitely be making again.
Darrin says
Thanks for the recommendation. We played around with the recipe but followed most of yours and I must say the evaporated milk substitution and not using chicken stock but seasoning the dish well makes this dish so delicious.
Mohana says
Awesome recipe and easy to make. Everyone loved it and I looked like a masterchef!!! Am so happy I found this😍
Tqsm🤗🤗🤗
Briann says
Dollywood’s front porch cafe has a chicken entree that’s smothered with mushroom ‘gravy’ and I’ve been longing for a helping of it 🤤 so after receiving a Dutch oven for Christmas from my mother, I decided to find a copycat recipe. Luckily I stumbled upon this one! It is SO good. I followed along with the recipe just tweaking it a bit. I used split fryer breast instead of thighs and I used heavy cream. I seared my chicken (skin side down) and then set them aside and made the sauce in the skillet adding all ingredients except the cheese. I then poured the sauce into my Dutch oven and added the chicken breast and baked it for 40 minutes. Once finished I removed the chicken and added the cheese to the sauce and the cornstarch to thicken it and make a gravy which I poured over mashed potatoes. I will definitely be making this recipe again! Thank you!
Charlene Jones says
OMG will make this again. This is a keeper. I did add scallions with the mushrooms.
Michele S says
This was the first meal I cooked for my family in weeks!! It turned out delicious. Perfect blend of herbs and creaminess. We all enjoyed it.. Thank you!
Aly says
So very good! Thank you
Jeanne says
Where is the nutrician info. My husband has to watch his potassium intake. Thanks !
Arlene says
Very good recipe! Very tasty! Definitely a keeper. Thank you!