Crispy skinned chicken simmered in a beautifully thick and creamy sauce, using NO cream, with a mixture of herbs, a good kick of garlic and parmesan; simple ingredients for maximum taste. Creamy Parmesan Herb Mushroom Chicken with so many flavours in the one pan.
Chicken Thighs
This is the first recipe I’m sharing with you all for 2017. A low fat alternative without depriving us of any flavours. This chicken was SO GOOD, I had to make it a second time right after everyone had eaten, because they ALL wanted MORE. And since then, we’ve made it at least once a week since I first introduced the family to all of these flavours (back in October, 2016). It seems totally unfair I’ve been holding onto this for so long without sharing it. Truth be told, I didn’t think the photos were good enough to share them. Well, must’ve had rocks in my head.
As with all of my chicken thigh recipes, you start this one off by searing them first to get the skin nice and crisp. After that; make your sauce and finish it all off in the oven until the chicken is completely cooked through. Of course, if you want to use chicken breasts you CAN do so without baking. Just continue simmering them in the sauce until they are completely cooked through.
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