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!

Servings: 6 people

  • 6 chicken thighs (skin on or off, bone in or out)*
  • 2-3 teaspoons garlic powder
  • Salt and pepper

  • 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 2% milk*** (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

  • 2 cups spinach
  • 2 cups broccoli florets, lightly steamed

  1. Preheat oven to 200°C | 400°F.
  2. Season chicken with garlic powder, salt and pepper.
  3. 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).

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