Print Recipe Add to Collection
4.82 from 22 votes

Creamy Parmesan Herb Chicken Mushroom

A thick and lightened up Creamy Parmesan Garlic Herb Chicken Mushroom with a kick of garlic is your new favourite dinner recipe! With the option of NO heavy cream at ALL!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Servings: 6 people
Author: Karina

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
  • 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

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 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.

Notes

*To substitute chicken breasts for thighs, there is no need to continue to bake them in the oven. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.
**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!