Creamy Parmesan Herb Mushroom Chicken

Ingrédients

• 6 chicken thighs (skin on or off, bone in or out)
• 2-3 teaspoons garlic powder
• 1 pinch salt
• 1 pinch pepper
• 1 tablespoon minced garlic
• 400 g mushrooms (sliced)
• 1 teaspoons dried basil
• 1 teaspoons dried oregano
• 2 teaspoons fresh parsley (chopped)
• 1 1/2 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)
• 3/4 cup parmesan cheese (fresh grated, divided)
• 1/4 cup fresh parsley (chopped, to serve)
• 2 cups spinach
• 2 cups broccoli florets (lightly steamed)

Préparation

1. 1

   Preheat oven to 200°C | 400°F.

2. 2

   Season chicken with garlic powder, salt and pepper.

3. 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).

4. 4

   Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    Serve with steamed rice, over steamed vegetables or pasta.