Creamy Parmesan Herb Chicken Mushroom (NO CREAM OPTION)

 

A thick and lightened up Creamy Parmesan Herb Chicken Mushroom with a kick of garlic is your new favourite dinner recipe! With a NO heavy cream — or ANY cream — at ALL option!

Creamy Parmesan Herb Chicken Mushroom! Wow! So many flavours in the one pan! Crispy skinned chicken simmered in a beautifully thick and creamy sauce, using NO cream if you’re ‘cream hesitant’, with a mixture of herbs, a good kick of garlic and parmesan; simple ingredients for maximum taste. Sounds good, right? 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 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

Ingredients

Fot 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 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

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