Ingredients
6chicken thighsskin on or off, bone in or out
3tspgarlic powder
salt and pepper
1tbspgarlicminced
14ozmushroomssliced
1tspdried basil
1tspdried oregano
2tspparsleyfresh chopped
1 ½cupsevaporated milk
1tspchicken bullion powderor stock powder
Salt and pepperto taste
1tbspcornstarch
¾cupParmesan cheesefresh grated, divided
¼cupparsleychopped
2cupsspinach
2cupsbroccoli floretslightly steamed
Preparation
Preheat oven to 400 degrees F.
Season chicken with garlic powder, salt, and pepper.
Heat cooking oil spray in a large, nonstick, and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side.
Transfer chicken to the oven and roast until completely cooked through.
Once the chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet.
Return the skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant.
Add the mushrooms, herbs, and parsley and fry until mushrooms begin to soften.
Reduce heat to low-medium heat, add the milk, and bring to a gentle simmer, stirring occasionally. Add in the bullion powder and season with salt and pepper to your taste.
Pour the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
Add Parmesan cheese. Allow the sauce to simmer for a further minute until cheese melts through the sauce.
Add the chicken back into the pan and allow to simmer for 1 to 2 minutes in the cream.
Add the optional add-ins. Allow spinach to wilt.
Sprinkle with the remaining parsley and parmesan cheese.
Serve with steamed rice, over steamed vegetables or pasta.
