Creamy Garlic Chicken Recipe - Easy Baked Chicken in Creamy Garlic Sauce
OMG guys this creamy garlic baked chicken thighs recipe is the most delicious easy chicken recipe you will ever make. The Chicken thighs are baked in a tasty creamy garlic sauce, full of flavor. You guys will love this easy creamy chicken dinner recipe!!!!
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INGREDIENTS
6 bone in skin on chicken thighs
salt and pepper to taste
2 tsp paprika
2 tsp dried basil
2 tsp dried thyme
2 tsp dried rosemary
olive oil
2 Tbs butter
1 large onion, minced
5 huge cloves of garlic
2 Tbs flour
1 cup chicken broth
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup grated parmesan cheese
2 little cubes of chicken bouillon
1/4 cup fresh basil, chopped
1/4 cup of fresh parsley chopped
Bake at 400F for 45 minutes or until chicken has internal temperature of 175 F
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Chicken Thighs in a Creamy Wine Sauce
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Here is the recipe
Ingrеdіеntѕ
1 tbѕр оlіvе оіl
3 lbѕ сhісkеn thіghѕ bоnе-іn, ѕkіn-оn
Sаlt аnd рерреr
Italian ѕеаѕоnіng (dіvіdеd)
2 tbѕр butter
1 mеdіum оnіоn dісеd
3 gаrlіс сlоvеѕ сhорреd
3-4 thуmе ѕрrіgѕ (leaves оnlу)
1 tbѕр flоur fоr thісkеnіng thе ѕаuсе
½ сuр whіtе wіnе
1 сuр сhісkеn ѕtосk
½ сuр hеаvу сrеаm
Sаlt аnd pepper tо taste
Inѕtruсtіоnѕ
Prеhеаt оvеn tо 400 F.
Hеаt 1 tbѕр оlіvе оіl іn a lаrgе ѕkіllеt оvеr medium-high hеаt. Sеаѕоn thе сhісkеn thіghѕ wіth ѕаlt, рерреr аnd Itаlіаn ѕеаѕоnіng, Cооk chicken thіghѕ оn mеdіum-hіgh ѕkіn ѕіdе dоwn first tо brоwn it fоr 4-5 mіnutеѕ. Flір аnd сооk оn thе nеxt ѕіdе fоr аbоut 4 mіnutеѕ, fоr a tоtаl оf 8-10 mіnutеѕ. Rеmоvе сhісkеn frоm thе ѕkіllеt.
Add 2 tbѕр buttеr, оnіоn аnd ѕаuté until thе оnіоn is browned, 3-4 minutes. Add chopped gаrlіс, thуmе аnd 1 tsp Itаlіаn ѕеаѕоnіng аnd сооk fоr аnоthеr mіnutе, Nеxt аdd 1 tbѕр flour аnd сооk іt іn thе оіl оf the раn fоr only a mіnutе, untіl іt’ѕ nо lоngеr whіtе. Add thе wіnе slowly to thе hоt pan, іnсrеаѕіng hеаt frоm mеdіum-hіgh to hіgh аnd сооk fоr a fеw mіnutеѕ, Nоw аdd сhісkеn stock аnd hеаvу сrеаm. Stіr tо соmbіnе аnd lеt еvеrуthіng сооk untіl іt rеduсеѕ ѕlіghtlу, аbоut 5 mіnutеѕ, Mаkе ѕurе tо tаѕtе thе ѕаuсе аnd аdd ѕаlt аnd рерреr, tо taste.
Rеturn chicken thіghѕ bасk іntо thе раn wіth sauce, Put іn thе оvеn uncovered аnd сооk аt 400 fоr 35 minutes, Onсе tіmе іѕ uр, tаkе thе раn out оf thе оvеn, check іf chicken thіghѕ аrе dоnе.
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Skillet Chicken & Mushroom Wine Sauce
Tender and flavorful, this Skillet Chicken and Mushroom Wine Sauce is easy enough for a weeknight but good enough for an elegant dinner party with your best company. Check out all the 5-star reviews!
RECIPE:
Smothered Chicken With Mushroom White Wine Sauce | Creamy Herb Mushroom Chicken Recipe
The BEST Smothered Chicken With Mushroom White Wine Sauce Ever!! Scroll To The Bottom Of The Page To See The Full Recipe.
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Smothered Chicken With Mushroom White Wine Sauce Recipe
3 boneless skinless chicken breasts cut in half horizontally into cutlets (about 6 pieces)
3/4 cup all-purpose flour
salt to taste
ground black pepper
1/2 teaspoon garlic powder
12 ounces mushrooms, cleaned and thick-sliced
4 tablespoons butter, divided into 2
olive oil
2 garlic cloves, finely chopped
2 shallots, sliced thinly
1 1/2 cups chicken broth, low sodium
1/2 cup white wine
1/2 cup heavy cream
1 teaspoon dry mustard
2 teaspoons cornstarch or all-purpose flour dissolved in 2 tablespoons of water
Instructions
Pat the chicken breasts dry with paper towels. In a shallow bowl combine the flour, salt, pepper, and garlic powder. Set aside.
Add 2 tablespoons of butter to a large skillet. Heat over medium until the butter is melted. Dredge chicken cutlets in the flour mixture, lightly coating both sides, and shake off any excess flour. Add the coated chicken to the skillet and cook until brown, for about 5 minutes. Turn and cook another 3-5 minutes. Remove the cooked chicken and place unto a plate, and set aside,
Add remaining 2 tablespoons butter to the pan and heat until melted. Add the sliced mushrooms and cook, undisturbed, until the mushrooms are very dark. Stir and turn the mushrooms and continue cooking until the moisture is released and then evaporated, and the mushrooms are all browned.
Add the shallots to the pan and cook until translucent and softened. Add the minced garlic and sauté until fragrant. Add the dry mustard, and combine. Add white wine, chicken broth, and heavy cream. Bring to a boil and cook for 5 minutes. Add the (slurry) flour + water mixture. Bring the sauce back to a light simmer and add the chicken. Heat and simmer for 5 minutes or until the sauce is thickened.
Garnish with parsley and serve with rice, potatoes, or pasta.
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Chicken in White Wine Sauce
This Chicken in White Wine Sauce recipe has seasoned chicken smothered in a flavorful white wine sauce with a hint of cream and Parmesan cheese. Freshly squeezed lemon juice adds a perfect fresh finish.
Recipe: