Creamy Garlic Mushroom Chicken
At a glance
A printable Creamy Garlic Mushroom Chicken recipe card from Chef Jack Ovens, with small shallots or 1 brown/yellow onion, grams of Swiss brown mushrooms, of garlic and grams of flat leaf parsley and step-by-step instructions from the original YouTube video. Tags: chicken, dinner, greek and high protein. ChefScribe makes the video easier to follow as a clean recipe card.
Ingredients
- 2 small shallots or 1 brown/yellow onion
- 300 grams of Swiss brown mushrooms (baby Portobellos or cremini)
- 6 cloves of garlic
- 3 grams of flat leaf parsley (optional)
- 1 gram of fresh tarragon (optional)
- 8 large boneless, skinless chicken thighs
- 2 teaspoons of olive oil
- 2.5 grams of onion powder
- 2.5 grams of garlic powder
- 1 gram of dried thyme
- 1 gram of dried oregano
- sea salt flakes to taste
- cracked black pepper to taste
- 20 grams of unsalted butter
- 100 milliliters of white wine or chicken stock
- 300 milliliters of thickened cream
- 50 grams of Parmesan cheese (optional)
Method
- 1
Peel and dice the shallots or onion.
- 2
Thinly slice the mushrooms.
- 3
Run the cloves of garlic along a microplane to create a paste, or chop them up.
- 4
Roughly chop the flat leaf parsley and tarragon if using.
- 5
In a large mixing bowl, combine the chicken thighs with olive oil, onion powder, garlic powder, dried thyme, dried oregano, salt, and pepper. Mix well.
- 6
Heat olive oil in a large pan or pot over medium-high heat.
- 7
Sear the seasoned chicken in batches for about 6 minutes on each side until browned. Remove and allow to rest.
- 8
Add unsalted butter to the same pan, melting it.
- 9
Cook the shallots in the pan for 1 minute, without browning.
- 10
Add the mushrooms and cook for 5-6 minutes until browned and moisture is released.
- 11
Add salt to extract moisture and continue cooking until well browned.
- 12
Stir in the minced garlic and cook for 45 seconds.
- 13
Add white wine or chicken stock to the pan and simmer for about 2 minutes to reduce.
- 14
Mix in the thickened cream and bring to a simmer, then reduce heat to medium-low for about 6 minutes until thickened.
- 15
Optionally add grated Parmesan cheese and chopped herbs, mixing well.
- 16
Return the chicken to the pan, including any resting juices. Cook for 1 minute to heat through.
- 17
Serve the chicken topped with the mushroom sauce, extra Parmesan, parsley, and cracked pepper.
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Original video
Source video from Chef Jack Ovens. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=R9R7VI_ZqCU
Source details
Full credit remains with the original creator.
