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A thick and lightened up Creamy Parmesan Garlic Herb Chicken Mushroom with a kick of garlic is your new favourite dinner recipe! With the option of NO heavy cream at ALL!

  • PREP: 10 MINS
  • COOK: 50 MINS
  • TOTAL: 1 HR
  • SERVES: 6 People



  • 6 chicken thighs (skin on or off, bone in or out)*
  • 2-3 teaspoons garlic powder
  • Salt and pepper


  • 1 tablespoon minced garlic
  • 400 g (14 oz) cups sliced mushrooms (1½ cups)
  • 1 teaspoons dried basil
  • 1 teaspoons dried oregano
  • 2 teaspoons fresh chopped parsley
  •  cups evaporated milk*** (half and half or cream if using: see notes)
  • 1 teaspoon chicken bullion powder (or stock powder)
  • Salt and pepper to taste
  • 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk****
  • 3/4 cup fresh grated Parmesan cheese , divided
  • 1/4 cup fresh chopped parsley (EXTRA), to serve


  • 2 cups spinach
  • 2 cups broccoli florets, lightly steamed


  1. Preheat oven to 200°C | 400°F.
  2. Season chicken with garlic powder, salt and pepper.
  3. Heat cooking oil spray in a large, non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
  4. Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
  5. Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavour.
  6. Return skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
  7. Reduce heat to low-medium heat, add the milk (or cream) and bring to a gentle simmer, stirring occasionally, and being careful not to boil. Add in the bullion powder and season with salt and pepper to your taste.
  8. 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.
  9. Add 1/2 cup of parmesan cheese; allow 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 1-2 minutes in the cream to take on the flavours. Taste test and add extra salt or pepper, if desired.
  10. At this point, add in the optional add-ins, if desired. Allow spinach to wilt (if using).Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
  11. Serve with steamed rice, over steamed vegetables or pasta.

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