Creamy Parmesan Herb Chicken Mushroom Recipe

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.