How To make Creamy Chicken & Mushrooms

Chicken Thighs with Mushrooms in a creamy Sauce

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Creamy Garlic and mushroom chicken

Ingredients List
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500g Boneless chicken thighs
1 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
1 tsp oregano
1 tsp garlic powder
1 tbsp olive oil

For rice
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1 cup jasmine rice
1 & 1/2 cup water or chicken stock
1 tsp oil or butter
1/2 tsp salt
4 sprigs thyme

For sauce
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1 tbsp olive oil
1 White onion
3 garlic cloves
1 cup double cream /heavy cream/ coconut milk etc (use preference)
200g mushroom
1/2 tsp salt, black pepper, garlic powder, paprika
1 small handful cheese of choice (optional) I used mild cheddar
Fresh coriander to garnish

Always taste and adjust seasonings as my recipe acts only as a guide. Individual tastebuds are different and substitutions can be made throughout.) Terri


Check out my other videos below...
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CREAMY CHICKEN WITH SPINACH AND MUSHROOMS | Chicken & Veggies With Cream Sauce

This Creamy Chicken with Mushrooms & Spinach is a delicious weeknight meal!! Lightly coated chicken breast is smothered in creamy slightly tangy sauce with veggies included. I promise you will love this chicken dinner!

Creamy Chicken With Mushrooms & Spinach

Ingredients
1 1/2 chicken breast
1/2 cup flour
2 tablespoons butter
1/2 onion, diced
4 garlic cloves, minced
8 oz mushrooms, sliced
3-4 cups baby spinach
1 cup chicken broth
1 cup half & half or heavy cream
2-3 tablespoons lemon juice

Directions
Slice chicken breast and half horizontally and pound evenly. Season well with salt and pepper.
Reserve 1 1/2 tablespoons flour. Dredged chicken into flour, shaking off the excess.
Heat oil in a pan over medium high heat and sear chicken. Cook until cooked through, about 3-4 minutes per side. Remove and set aside.
Melt butter and add a little bit of oil over medium heat. Add mushrooms, onions and garlic, season with salt and pepper and cook for 5 minutes.
Stir in flour. Gradually stir in chicken broth and half & half or heavy cream. Stir in lemon juice. Season with salt and pepper and bring to a boil. Let simmer for 2 minutes over medium low heat.
Add spinach and stir until just wilted. Return chicken back to the pan and remove from heat.

WATHC NEXT
SALMON WITH LEMON CREAM SAUCE

CHICKEN WITH MUSHROOM GRAVY

TUSCAN CHICKEN


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Creamy Butter Garlic Mushrooms | Veg Recipes

Creamy, luxurious, glazy and silky smooth - these are just a few adjectives to describe this butter garlic mushrooms recipe. Make a batch and pair it with pasta, bread or even rice, this recipe does not disappoint. And it is ridiculously easy to make with just a handful of ingredients. If you are looking for really quick and classy dinner recipes or veg recipes, this is what you have been missing. A must-try!

Full recipe -

Ingredients

200 grams button mushrooms
2 tbsp vegetable oil
3 medium onions finely chopped
50 grams butter
6-7 garlic cloves finely chopped
100 ml heavy cream
2 tbsp all purpose flour
salt to taste
1 tsp black pepper powder
1 tsp paprika
2 tsp dry basil
2 tsp dry thyme
Fresh parsley/coriander for garnish
1 cup hot water/vegetable stock

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CREAMY CHICKEN MUSHROOM RECIPE

Creamy Chicken Mushroom
Ingredients:
1. Chicken (any part)
2. All Purpose Cream
3. Jolly Mushrooms
4. Onion
5. Garlic
6. Pepper
7. Salt
8. Oil
9. Water

#CreamyChickenMushroom #Recipe #MrsOntoyVlogs


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Chicken Breast with Creamy Garlic Mushrooms Recipe

Chicken breast recipe | Tender chicken breasts | Creamy garlic chicken and mushrooms | How to cook chicken breast

Today I'm making creamy garlic mushroom sauce with pan seared chicken breasts. In this video you'll learn how to cook tender chicken breasts with a delicious mushroom sauce. Chicken and mushrooms are a match made in heaven and this one pot recipe is perfect for weeknight as well as a meal prep option. The method shown in this video gives moist tender chicken breasts. But if you want to skip the chicken breasts, the creamy mushroom sauce tastes delicious even on it’s own too!
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Copper Saucepan:

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* RECIPE *
INGREDIENTS: (2-4 servings)
2 chicken breasts
200g/7 ounces mushrooms
5-6 cloves garlic (minced)
1 clove garlic (crushed)
1 medium onion
1/2 cup chicken stock, broth or water
1/2 cup heavy cream (sub fresh cream/creme fraiche)
1-2 tbsp Olive oil
1 tbsp Butter
1 tsp dried oregano
2 tsp fresh parsley (1 tsp dried)
1/4 cup parmesan cheese (sub with preferred cheese)
Salt and pepper (as needed)
Optional: 1 chicken stock cube (if using water)

PROCESS:
Prep:
1. Slice chicken breasts into 1/2 inch thick filets
2. Marinate with 1/2 tsp salt and pepper for 15-30 minutes
3. Clean and slice the mushrooms into chunky pieces
4. Finely chop onion, garlic and parsley
Cooking:
1. Heat 1 tbsp olive oil and infuse it with 1 crushed garlic clove
2. Increase heat to medium high and sear the chicken breasts for 2 minutes per side
3. Reduce flame to low, cover the pan with a lid and let the chicken cook for 3 minutes
4. Take chicken off the pan and let it rest on a plate for at least 5 minutes. The chicken should be cooked through by now. If you need to cut the chicken, you may do so after it has rested
5. In the same pan, increase flame to medium high and add the mushrooms in a single layer. Add more oil if needed
6. Let the mushrooms brown well while stirring occasionally
7. When the mushrooms have browned, reduce flame to low and add 1 tbsp cold butter. This will bring down the temperature of the pan and keep onion and garlic from burning
8. When the butter has melted add the onions. Sauté until translucent
9. Add the garlic and sauté for 30 seconds
10. Add the chicken broth/stock/water and herbs
11. Increase the flame and let it reduce until half
12. Reduce flame to low and pour in the cream, pepper and grated cheese. Mix well and switch off the flame
13. Add the chicken breasts and let it sit in the sauce for about 10 minutes before serving
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SUBSTITUTES:
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavour will be slightly mellowed

• No oregano/parsley?
You can use any herbs of your choice

• No heavy cream?
Substitute with fresh cream/creme fraiche. Evaporated milk or half and half can also be used. The duration of cooking will need to be altered until it reaches a desirable consistency

• No parmesan cheese?
Any cheese that will melt smoothly can be used. Alter the quantity as needed

• What to pair with the dish?
Pasta, steamed veggies, mashed potatoes, rice or crusty bread.
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TIPS:
• Chicken stock can be substituted with white wine as well
• Reduce the liquid before adding cream
• The flame needs to be very gentle when adding the cream and cheese so it doesn’t split and curdle
• It's okay to wash mushrooms as long as it's quick. I've used washed mushrooms in the video and they did not turn soggy
• How to get browned/caramelized mushrooms rather than soggy mushrooms?
- The heat must be on medium high/high while cooking the mushrooms
- Do not add salt until the mushrooms have browned and caramelized
- Use a wide pan so the moisture escapes quickly
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#chickenbreast #chicken #dinner

Creamy Mushroom Chicken | Kubiertos

A crisp tender chicken, cooked to perfection smothered in creamy mushroom sauce.