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.
The Thankful Heart 
Oooohhh Rhonda a fabulous meal and delicious recipe. Want to make this tonight. I have been in a rut making the same thing over and over. This is wonderful!!
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
You never seize to amaze me Rhonda. Yummy! I hope that you’re having a great Saturday and weekend so far! 🙂
Thanks Shanika– having a quiet weekend here–just a birthday party at a friend’s house last night. How about you all?? xo
You’re so welcome, Rhonda! That sounds really nice and laid back! I hope that you enjoyed the party. I’m having a quiet weekend as well. Just staying indoors and enjoying the day! 🙂
Fantastic job Rhonda. Looks delish! (:
thanks Nick! I have a little problem that when I try to comment on you blog– the drop down box to subscribe to your posts comes down and I can’t remove it– so I my comments won’t post. Am I doing something wrong?? Loved you kitchen torch photo!!
Thanks Rhonda. That is strange, there is a little close button at the corner of the drop down box. At least there should be anyway. I will check it out, thank you for notifying me about it (:
I’ll check on it Nick. Thanks!
Hi Rhonda, may I ask, when you were trying to comment but couldn’t because you couldn’t close the drop down box. Where you on a mobile phone? Sorry to keep messaging about this.
Hi Nick! nope, it was on my computer– but the drop down box was rather high on the screen and I had a feeling that there was an “x” to click on to remove the box but it was too beyond reach at the top of the screen, so I couldn’t remove the box and finish the comment. Hope that helps…
Awesome thanks Rhonda (:
I’m hungry now!
Ha ha ha! I’m pretty much always hungry! Went over and read through the first two posts on your blog! Hope you keep it up–you have a lot to say…
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.
Oh man Rhonda, I can just taste this. And I love that you use chicken thighs.
Hey Lacey– yep, small to store in (crowded) freezer– and flavorful. Happy week ahead!!
Looks delicious, as always!
thanks Marcia!! xo
Hi Rhonda – This is going into the chicken rotation. I’m with you, you can never have too many chicken dishes. -Kat
Yep, if we eat meat, it’s mostly chicken. Hope you are doing well– is it warm and springy there?? My daughter said there’s daffodils everywhere in Madison! xox
Love this and mushrooms! 😉
Hey Mary– I love mushrooms too, but our last daughter (picky eater) didn’t like them, so didn’t use them much– but now we are on our own and eat mushrooms and salmon and all kinds of “new” things! Welcomes Home from your travels!! xox
Thank you, Rhonda. It’s good to be home. I hope you’re having a nice weekend, friend.💗🌈
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
Hi Miriam– yep, we are chicken eaters around here. Hope this week is going well friend… xox
It is, thanks. The sun is shining here today and writing opportunities are coming my way so all is good. Hope your week is also going well Rhonda. xo 🙂