Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
In just about half an hour, this Creamy Chicken Mushroom is ready for serving! This is a must-try, I’m telling you! Dinner with your loved ones is going to be fantastic! The combination of all the flavors in this dish is simply the best!
Ingredients:
For the Searing
8 ounces cremini mushrooms, sliced
2 tablespoons olive oil
6 pieces chicken thighs, skinless and boneless
For the Creamy Sauce
3/4 c shredded Parmesan or 1/2 c grated/finely shredded Parmesan
1/2 c chicken broth
1 c heavy cream or heavy whipping cream
salt and pepper to taste
4 tablespoons unsalted butter
1 c spinach
1 teaspoon minced garlic
1 tablespoon flour or cornstarch (optional) if you want a thick creamy sauce
1/2 teaspoon garlic powder
Directions:
Place a skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown.
Transfer them onto a clean plate. Season with a bit of salt and pepper to taste.
Put the cremini mushrooms into the empty skillet, then cook for a few minutes just until brown. Transfer them onto a clean plate.
Add butter to the same skillet and allow it to melt. Add the minced garlic and sauté for about a minute or until aromatic.
Add Parmesan cheese, heavy cream, and chicken broth. Stir until well blended. Add more salt and pepper if needed. Let the mixture simmer for about 2 minutes or until the texture of the sauce becomes thick.
Bring the mushrooms and chicken back into the skillet, then toss everything to coat. Simmer for another 5 to 10 minutes to reheat the chicken and mushrooms.
Add the spinach and cook just until wilted.
Serve right away with pasta or rice!
Notes:
Feel free to use chicken thighs instead of chicken breasts.
You can add slurry (cornstarch and water mixture) to make the sauce thicker.
Make sure to taste first before adding more seasonings.
Ingredients
- For the Searing
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 6 pieces chicken thighs, skinless and boneless
- For the Creamy Sauce
- 3/4 c shredded Parmesan or 1/2 c grated/finely shredded Parmesan
- 1/2 c chicken broth
- 1 c heavy cream or heavy whipping cream
- salt and pepper to taste
- 4 tablespoons unsalted butter
- 1 c spinach
- 1 teaspoon minced garlic
- 1 tablespoon flour or cornstarch (optional) if you want a thick creamy sauce
- 1/2 teaspoon garlic powder
Instructions
Place a skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the chicken thighs into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown.
Transfer them onto a clean plate. Season with a bit of salt and pepper to taste.
Put the cremini mushrooms into the empty skillet, then cook for a few minutes just until brown. Transfer them onto a clean plate.
Add butter to the same skillet and allow it to melt. Add the minced garlic and sauté for about a minute or until aromatic.
Add Parmesan cheese, heavy cream, and chicken broth. Stir until well blended. Add more salt and pepper if needed. Let the mixture simmer for about 2 minutes or until the texture of the sauce becomes thick.
Bring the mushrooms and chicken back into the skillet, then toss everything to coat. Simmer for another 5 to 10 minutes to reheat the chicken and mushrooms.
Add the spinach and cook just until wilted.
Serve right away with pasta or rice!
Notes
Feel free to use chicken thighs instead of chicken breasts. You can add slurry (cornstarch and water mixture) to make the sauce thicker. Make sure to taste first before adding more seasonings.
