{"id":30,"date":"2023-02-03T19:46:17","date_gmt":"2023-02-03T19:46:17","guid":{"rendered":"https:\/\/abzug.org\/recipes\/?p=30"},"modified":"2024-06-03T01:59:01","modified_gmt":"2024-06-03T01:59:01","slug":"creamy-parmesan-garlic-mushroom-chicken","status":"publish","type":"post","link":"https:\/\/abzug.org\/recipes\/2023\/02\/03\/creamy-parmesan-garlic-mushroom-chicken\/","title":{"rendered":"Creamy Parmesan Garlic Mushroom Chicken"},"content":{"rendered":"
\n

author: "Alyssa Rivers"
\nsource: https:\/\/therecipecritic.com\/creamy-parmesan-garlic-mushroom-chicken\/#wprm-recipe-container-66504<\/a>
\ntype: recipe
\nrating: *****
\ntags: recipe web chicken cream mushroom dinner main-dish
\ncreation date: 2022-11-28
\nmod date: 2022-11-28<\/p>\n

\n

Creamy Parmesan Garlic Mushroom Chicken<\/h2>\n

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!<\/em>
\n\"creamy-garlic-parmesan-chicken\"<\/p>\n

Servings: 6
\nPrep Time: 5 Minutes
\nCook Time: 20 Minutes
\nTotal Time: 25 Minutes<\/p>\n

Ingredients<\/h3>\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
4<\/td>\nChicken Breasts<\/td>\nboneless, thinly sliced, we normally replace these for chicken thighs (about 2 lbs)<\/td>\n<\/tr>\n
2 T<\/td>\nOlive Oil<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nSalt<\/td>\n<\/td>\n<\/tr>\n
<\/td>\nPepper<\/td>\n<\/td>\n<\/tr>\n
8 oz<\/td>\nMushrooms<\/td>\nsliced, baby bella, button, and cremici work best<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
Creamy Parmesan Garlic Sauce<\/h5>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Amount<\/th>\nIngredient<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
1\/4 Cup<\/td>\nButter<\/td>\n<\/td>\n<\/tr>\n
2 Cloves<\/td>\nGarlic<\/td>\nminced<\/td>\n<\/tr>\n
1 T<\/td>\nFlour<\/td>\n<\/td>\n<\/tr>\n
1\/2 Cup<\/td>\nChicken Broth<\/td>\n<\/td>\n<\/tr>\n
1 Cup<\/td>\nHeavy Cream<\/td>\ncan substitute half and half<\/td>\n<\/tr>\n
1\/2 Cup<\/td>\nParmesan Cheese<\/td>\ngrated<\/td>\n<\/tr>\n
1\/2 tsp<\/td>\nGarlic Powder<\/td>\n<\/td>\n<\/tr>\n
1\/4 tsp<\/td>\nPepper<\/td>\n<\/td>\n<\/tr>\n
1\/2 tsp<\/td>\nSalt<\/td>\n<\/td>\n<\/tr>\n
1 Cup<\/td>\nSpinach<\/td>\nchopped<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Directions<\/h3>\n
    \n
  1. If desired, bring a medium to large pot of salted water to a boil, and cook preferred pasta until al dente.<\/li>\n
  2. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. <\/li>\n
  3. Remove chicken and set aside on a plate. <\/li>\n
  4. Add the sliced mushrooms and cook for a few minutes until tender. <\/li>\n
  5. Remove and set aside.<\/li>\n
  6. To make the sauce add the butter and melt. <\/li>\n
  7. Add garlic and cook until tender. <\/li>\n
  8. Whisk in the flour until it thickens. <\/li>\n
  9. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. <\/li>\n
  10. Add the spinach and let simmer until it starts to thicken and spinach wilts. <\/li>\n
  11. Add the chicken and, mushrooms back to the sauce and serve over pasta if desired.<\/li>\n<\/ol>\n

    We\u2019ve also tried this with chicken thighs and with sauteed broccoli in addition to the mushrooms and spinach. All variations worked well.<\/p>\n

    Nutrition Information<\/h3>\n