Creamy Parmesan Garlic Mushroom Chicken

So.  I’ve decided to do a new twist on recipe posts.  Instead of the regular post showing you something absolutely delicious, I’ve decided to do a series of recipes where I find a recipe on Pinterest, and give it a bash.  I’ll take you through my first time making it, and mention any changes that I make.  I’ll also mention any things I’d do differently the next time I make the recipe – if there IS a next time!  This idea came to me, after my Homemade Buttermilk Rusks post, where I mentioned that I found the recipe on a carton of buttermilk, and I talk you through the process, ending with changes I’d make next time I made them.  So, today I have Creamy Parmesan Garlic Mushroom Chicken.

I found this recipe when browsing through Pinterest one day, and I added it to my Yummy Food board.  It came from a site called The Recipe Critic, and you can find the original recipe HERE.  Hubs and I liked the look of it so much, that I actually made sure to get everything I needed so I could make it for dinner that same night!

 

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

 

Creamy Parmesan Garlic Mushroom Chicken

(recipe from The Recipe Critic – my changes in pink)

Ingredients:

4 boneless, skinless chicken breasts, thinly sliced

2 tbsp olive oil

salt

pepper

250g sliced mushrooms (mixed mushrooms add more flavour than just regular sliced button mushrooms)

(I added about half a chopped up red onion)

1/4 cup butter

2 garlic cloves, minced (I just used 2 heaped tbsp of crushed garlic from a jar)

1 tbsp flour

1/2 cup chicken broth (I used chicken stock)

1 cup cream (I had about an extra quarter cup of cream leftover so I added that too)

1/2 cup grated Parmesan (I couldn’t find fresh Parmesan that didn’t require me selling a kidney, so I used a tub of that powdered Parmesan, but I did pick up the better quality one, not the ‘powdered cheese’)

1/2 tsp garlic powder (I omitted this, as apparently I was already heavy-handed in the garlic department haha)

1/4 tsp pepper

1/2 tsp salt

1 cup chopped spinach (I used baby spinach roughly chopped, it’s sweeter)

 

Method:

In a large skillet add olive oil, and cook chicken (seasoned with a little salt and pepper) on medium high heat until brown and cooked through.  Remove chicken and set aside on a plate.  Add the sliced mushrooms to the skillet, and cook for a few minutes until tender.  Remove and set aside.

 

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

 

(I opted to add in some red onion, as we love onion in our house.  This recipe also sounded like onion would just be a delicious addition!  So I added it in when I cooked the mushrooms.)

 

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

 

To make the sauce, add the butter to the skillet, and melt.  Add the garlic and cook until tender.  Whisk in the flour until it thickens. (I found I needed a sprinkle more flour than the recipe states)

 

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Whisk in the chicken broth stock, cream, Parmesan cheese, garlic powder, pepper and salt.

 

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

 

Add the spinach, and simmer until the sauce starts to thicken and the spinach wilts.  Add the chicken and the mushrooms back into the skillet and stir.

 

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

 

Serve over pasta if desired.  (I served ours over brown rice, with some fresh rocket and a dusting of additional Parmesan)

 

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

 

Overall, I had the following thoughts:

  • We tasted the food, and both Hubs and I agreed that a good squeeze of lemon juice would have made it even better.  We tried it over our bowls and it just upped the game of the meal so much more.
  • This would be delicious served over either penne pasta, or homemade fettucine.  If you’d like it a little more decadent, mashed potato is also a great option.  We went for brown rice, and it was amazing too, as the brown rice lends a sort of ‘nuttiness’ to it.
  • The onions really made for a great addition.  I figure you could also add in those exotic mushroom mixes you find in Woolies.
  • This truly would be even better with a wedge of fresh Parmesan that you grate at home.  Try and find some that doesn’t involve you selling your organs on the black market, but is still good quality.
  • You could totally whip up the basic sauce containing cream, garlic and Parmesan, and add different things into this – plump, juicy prawns would be super decadent in this with some pasta!
  • Pair with a Chardonnay or a Sauvignon Blanc, and you’ve got yourself a delicious meal.

 


 

Would you give this recipe a try?  Have you tried any recipes from Pinterest, and were they wins or fails?

 

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04 comments on “Creamy Parmesan Garlic Mushroom Chicken

    • Siobhan , Direct link to comment

      You must give them a go! I’ve found so many gems there, one being my easy Butter Chicken 😉

  • Kerry , Direct link to comment

    Okay so I am going to be honest with you here – I LOVE this idea and I can’t wait for more of these posts because I hate scrolling Pinterest for recipes, everyone always suggests it and for some reason I just don’t like it. Half of the time I don’t know what the ingredients are, and I get take from one page to the next trying to find the original source of the recipe. So I am SUPER excited for this series.
    Annnnnnnnd it just so happens that I wanted to make a chicken pasta tonight so I am going to use this recipe as inspiration and adapt it slightly.
    Great post.

    • Siobhan , Direct link to comment

      Thank you so much!!!!! So glad it was helpful, and I like making the little edits in to show what I’d change or just do differently. There will be MANY more to come! xx

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