Creamy Garlic Parmesan Mushroom Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 thigh, bone and skin removed Chicken Thigh 1 tbsp Olive Oil 6 serving Garlic, cooked (1 clove / serving) 2 serving bacon, precooked Hormel black label (4 slices) 2 cup, pieces or slices Mushrooms, fresh 1 cup, fluid (yields 2 cups whip Heavy Whipping Cream .5 cup (8 fl oz) Chicken Broth .5 cup Parmesan Cheese, grated .25 tsp Pepper, black
Preheat oven to 200°C | 400°F.
Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.
Heat a large oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).
Transfer to oven and roast until completely cooked through, about 25-30 minutes.
Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.
Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.
Pour in the cream OR half and half, chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. (SEE NOTES if using half and half INSTEAD of cream option.)
Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.
Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user POSTBABYMISSION.
Arrange chicken on a plate. Combine together the olive oil, garlic, parsley, salt and pepper in a jug. Rub the oil mixture over the chicken to completely coat.
Heat a large oven proof pan or skillet over medium high heat. Sear the chicken, skin-side down first, until skin is crisp and golden brown. Rotate and sear the other side (about 2-3 minutes per side).
Transfer to oven and roast until completely cooked through, about 25-30 minutes.
Once chicken is done, remove from skillet; set aside. Pour out HALF of the chicken juices left in the pan.
Using the same skillet the chicken was in, fry the garlic in the reserved chicken juices over medium heat, stirring frequently until fragrant, about 1 minute. Add the bacon and fry until just beginning to crisp. Add in the mushrooms and cook until mushrooms begin to soften.
Pour in the cream OR half and half, chicken broth and Parmesan; allow to simmer until slightly thickened, about 2 minutes. (SEE NOTES if using half and half INSTEAD of cream option.)
Season with pepper. Taste first before adding in any extra salt, as the bacon will add the salt.
Add the chicken back into the pan; allow to simmer for 1-2 minutes in the cream to take on the flavours.
Garnish with parsley and shaved or grated parmesan, if desired. Serve over rice, pasta, or steamed/grilled vegetables.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user POSTBABYMISSION.
Nutritional Info Amount Per Serving
- Calories: 309.4
- Total Fat: 24.3 g
- Cholesterol: 125.3 mg
- Sodium: 407.6 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.3 g
- Protein: 20.4 g
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