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.
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Stuffed Cabbage Casserole - Sweet and Savory Meals
Learn how to make Stuffed Cabbage Casserole - a rustic, comforting meal with layers of seasoned ground meat and rice in tomato sauce, smoky bacon, melty cheese, and tender vegetables. So filling and easy!
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Cabbage Rolls Casserole
Cabbage Rolls Casserole is a quick and easy way to make a delicious cabbage dish without rolling the meat and rice mixture in cabbage leaves. This dish is made with ground chicken, rice, tomato sauce, onions, garlic, basil, and whole cabbage leaves. The leaves are laid over the mixture, making this a meal you can cook any night of the week.
1⁄2 head of cabbage leaves boiled
1 pound ground chicken
1 cup rice
2 cups tomato sauce
1 onion, chopped
2 garlic cloves, minced
2 tsp dry basil
14 ounces chicken stock.
2 tbsp olive oil
Detailed printable recipe:
Ground Beef and Cabbage Casserole
Ground beef and cabbage casserole is a delicious dairy-free and gluten-free dinner that can be made ahead of time and baked when you’re ready to eat. It’s made with ground beef, onions, garlic, herbs, rice, tomatoes, cabbage, and cheese. This healthy dish is perfect for busy nights when you want a tasty meal but don’t have much time to make it.
1 pound ground beef
3 tbsp olive oil
1 medium white onion, chopped
2 garlic cloves, minced
1 tbsp herbs de Provence
1 cup rice
1 can tomato puree
3 tbsp tomato paste
1 2⁄3 cup beef stock
1 medium white cabbage, shredded
2 cups mozzarella cheese, shredded
2⁄3 cup parmesan, shredded
Printable recipe with directions:
Easy and Delicious Ground Beef, Rice, and Cabbage Casserole Recipe
???????????? Another Easy and Delicious Ground Beef Casserole Recipe☁️The ingredients and quick tips are listed below ⬇️
How to make The Most Easy & Delicious Dinner Casserole
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Bake temp 380 degrees (f)
Bake for 35-40 minutes
Ingredients
1 to 2 pounds of ground beef
1 tsp black pepper
1 tsp ground cumin, more if you love it!
1 tsp of Mexican oregano
1 1/2 to 2 Tbsp chicken bouillon
1 Tbsp olive oil
1/2 a cabbage
3 ripe tomatoes or 1 can 80z can of tomato sauce
1 tomatillo
1/2 an onion
2 garlic cloves
3/4 of a cup of water
2 chipotle pods + adobo
1 Tbsp chicken bouillon
2 to 3 cups of cooked rice
6-8 slices of deli cheese
1/2 cup Panko crumbs + 1 Tbsp melted butter
Foil or a bake safe lid
Tip‼️
Have a lot of fun when making this recipe ????
pepper jack will give this a hint of horseradish tastes and spice
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#mexicanfood #groundbeef #casserole #recipe
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Cabbage Roll Casserole Recipe | So Flavorful
If you don't have time to make cabbage rolls, try my quick and simple cabbage roll casserole recipe, which can be customized to include any minced meat you choose. You can also make this a keto-friendly meal by omitting the rice.
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oil
1 pound ground turkey or preferred
1 medium onion, diced
2 tsp minced garlic1 tsp minced thyme
2 tsp cajun seasoning
1 tsp paprika
1/8 tsp cayenne pepper optional
1 14.5 oz can diced tomatoes,
1 15 oz can tomato sauce
1 cup uncooked long-grain parboiled rice
2 cups broth chicken
2 teaspoons Worcestershire sauce
1 teaspoons chicken or beef bouillon powder
salt and pepper to taste
1 head of green cabbage, cored and chopped into 1-inch pieces
1-2 cups shredded cheese
chopped parsley for garnish
Instructions
Preheat the oven to 350°F. Spray a large 13 x 9” casserole dish with a non-stick spray.
Using a large skillet or heavy-duty pan add oil along with the ground meat. Cook the meat until it’s browned and cooked through for about 5-7 minutes.
Add onions, and cook over medium heat until the onion is translucent about 4-5 minutes.
Add the garlic, thyme, Cajun seasoning, and paprika, cayenne pepper, and cook for about 2 minutes more.
Add the tomato sauce, diced tomato, rice, water, Worcestershire sauce, and bouillon powder to the pan. Season with salt and pepper if necessary.
Bring to a boil and let it simmer for about 20 minutes, depending on the type of rice and required cooking time.
Using a separate pan add a small drizzle of oil, Add the cabbage and cook over medium-high heat until the cabbage is slightly tender. Season cabbage with salt and ground black pepper.
Add a layer of cabbage to the bottom of the casserole dish. Place the meat and rice mixture over the cabbage, and repeat.
Add the cheese and parsley to the final layer.
Cover the casserole tightly with foil paper and bake for about 35-40 minutes.
Garnish with chopped parsley, if desired.