This “ Creamy Buttery Garlic Parmesan Mushroom Chicken “ is so yummy and quite easy to make. This meal is sure to make you want to eat more. Ten minutes after serving it, this creamy chicken was gone.
In the past few days, I have found myself wanting to eat chicken. I have not had chicken in the past week just because my daughter has been craving and eating vegetables, which is really good by the way for a 3 year old kid.
My wife was watching television when I asked her to create my favorite dish of hers, that is, the Creamy Buttery Garlic Parmesan Mushroom Chicken. All she told was to make sure all the ingredients were present. Lucky me in that every single ingredient she wanted was in our kitchen.
With just 15 minutes of preparation and 40 minutes of cooking/baking time, she was able to create this wonderful dish. This dish is packed with a ton of flavors. This Creamy Buttery Garlic Parmesan Mushroom Chicken checks all the requirements I am looking for a meal. It’s creamy, butter, garlicky, and cheesy. It sounds like pizza but it’s mushroom chicken.
Did I say that I requested my wife to make the dish again so I could have it for lunch for the next day? Yes, she gladly made one. What did I have to do in return? I had to wash the dishes, which meant that I put everything in the dishwasher.
Let me stop from talking and let’s dig into the recipe.
Without further ado, here is the recipe for the Creamy Buttery Garlic Parmesan Mushroom Chicken.
Preheat oven to 400 degrees F.
In a small bowl, combine breadcrumbs and creole. In a separate bowl, beat eggs. Dip chicken in the eggs first, then, coat chicken with breadcrumbs.
Heat a large pan over medium heat. Sear chicken until crispy and golden brown. Rotate and sear the other side. Once all done, transfer chicken to a glass baking pan. Roast in the oven until completely cooked through (around 20 – 30 minutes). Once chicken is done, remove from the oven.
Re-heat the large pan (used to fry the chicken) over medium heat. Fry ham. Add in the mushroom and cook it until it’s soft. Pour in cream, water, butter, garlic, garlic powder, and Parmesan. Stir until creamy. Add salt and pepper to taste.
Add the chicken in the pan. Simmer for 2-3 minutes to allow the chicken to absorb the flavors. Remove from heat. Garnish with green onions and shredded Parmesan. Serve hot.
- 6 chicken thighs (bone-in, skin-off or on)
- 1 cup bread crumbs
- 1 tsp creole seasoning
- 2 eggs
- Oil for frying
- 3 slices of ham
- 1 cup whole baby bella mushroom, sliced
- ¾ cup cream
- ½ cup water
- 3 tbsp butter, softened
- 3 cloves garlic, pressed and chopped
- 1 tsp garlic powder
- ½ cup shredded Parmesan cheese
- Salt and pepper to taste
- Green onions, chopped and additional shredded Parmesan (for garnishing)
- Preheat oven to 400 degrees F.
- In a small bowl, combine breadcrumbs and creole. In a separate bowl, beat eggs. Dip chicken in the eggs first, then, coat chicken with breadcrumbs.
- Heat a large pan over medium heat. Sear chicken until crispy and golden brown. Rotate and sear the other side. Once all done, transfer chicken to a glass baking pan. Roast in the oven until completely cooked through (around 20 – 30 minutes). Once chicken is done, remove from the oven.
- Re-heat the large pan (used to fry the chicken) over medium heat. Fry ham. Add in the mushroom and cook it until it’s soft. Pour in cream, water, butter, garlic, garlic powder, and Parmesan. Stir until creamy. Add salt and pepper to taste.
- Add the chicken in the pan. Simmer for 2-3 minutes to allow the chicken to absorb the flavors. Remove from heat. Garnish with green onions and shredded Parmesan. Serve hot.
