Parmesan Mushroom Chicken

 

Hello to you — Here’s dinner a few nights ago.  Being of the mind that you can’t have too many chicken for dinner recipes handy, here’s a good one to add to your list.

We had it with roasted small golden potatoes chunked up, and the chicken and potatoes can can cook together in the oven, while you finish the sauce, set the table, change the laundry, make a salad, check on the kids, do that quick phone call…  As many multitasking things as you can fit into 20 minutes!!

It’s a yummy, practical, family friendly meal.  I think you’d like it!

PARMESAN MUSHROOM CHICKEN
2 tab. olive oil
4 chicken thighs, skin removed*
Garlic salt
freshly ground pepper
2 cloves garlic, minced
4 oz. sliced brown mushrooms
1 tsp. dried basil
1 cup chicken broth
2 tab. cornstarch
1/2 cup parmesan romano
2 tab. fresh basil or marjoram, chopped**
Basil or marjoram for garnish

Heat the olive oil in a deep skillet.  Liberally sprinkle the chicken thighs with garlic salt and freshly ground pepper.  Drop them in the hot oil to brown– about 3 minutes on each side.

Remove the chicken from the skillet and put them in a baking dish.  Put them in a 400 degree oven for about 20 minutes until they are cooked through.

While they are cooking, make the sauce.  In the same skillet, saute the sliced mushrooms and garlic in the pan juices in the skillet for just a couple minutes.  Remove them and set them aside.

Then in the skillet bring the chicken broth to a boil.  In a container with a tight fitting lid shake together the cornstarch and about 1/4 cup water until it is thoroughly blended.  Pour it into the boiling broth and stir until it thickens into a creamy sauce.  Lower the heat and stir in the parmesan and fresh chopped basil.

When the chicken is done in the oven nestle the pieces back in the skillet of sauce and leave it on a low simmer for 2 or 3 minutes to mix the flavors.

Then move the chicken to a platter, top with the mushrooms and a little sauce (serve the rest of the sauce on the side).  Garnish with basil leaves.

*You can leave the skin on if you prefer.
** I used marjoram because it grows like a weed in our side yard.

 

28 thoughts on “Parmesan Mushroom Chicken

    • Hope you like it Suzanne– I know what you mean about a rut, but sometimes I like my little rut. We have fajitas just about every week! Happy weekend friend! Hope it’s getting sunny and warm there by now! xox

  1. YUM! Rhonda this looks delicious. Is marjoram as tasty as basil? I don’t know it as well.
    The mushrooms and chicken combo is great. I think I’d just use something a little different than cornstarch as a thickener (maybe a little flour?) Blessings my friend. I had a great coaching class weekend. Hope yours was blessed. ❤ xo Lots of hugs, Debbie

    • Hey Debbie– really marjoram is a little duller than basil– but adds flavor. We just have scads of it in our side yard growing untamed! But Larry planted a little basil plant this weekend in the garden bed. So I think we’ve got a basil crop ahead… Glad to hear your coaching went well!! hugs hugs.

  2. Love your recipes Rhonda. Seriously, everything in this recipe is just what I would cook but with a different twist. Thanks for sharing as always. xo

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