The Creamy Garlic Mushroom Chicken We Eat Every Week 🍄‍🟫🍗| Cook With Me

The Creamy Garlic Mushroom Chicken We Eat Every Week 🍄‍🟫🍗| Cook With Me Welcome back to my kitchen! Today, I'm sharing my favorite comfort food: an incredibly creamy mushroom chicken recipe that is perfect for a cozy Sunday dinner. If you are looking for easy dinner ideas or a one-pan chicken recipe that tastes as if it came from a restaurant, you have to try this! The secret to this dish is letting the fresh brown mushrooms slowly caramelize in butter to build a deep, rich umami base. Then, we simmer the bone-in, skin-on chicken thighs in a savory gravy before finishing it with heavy cream (Schlagsahne) and Parmesan cheese. It's perfect for serving over a warm bowl of unsalted mashed potatoes or rice! Ingredients: • 6 pieces of chicken (bone-in, skin-on) • Salt, black pepper, & Italian seasoning •1 tbsp Butter & Olive oil •1 pack Fresh brown mushrooms, sliced •1 medium Shallot & 3 cloves Garlic • 550 mL chicken broth (1 tsp chicken powder + water) •1 tsp Mushroom soup powder (our secret flavor bomb!) •200 g Heavy cream (Schlagsahne) •Handful of grated Parmesan cheese •Fresh lemon juice & chopped parsley to finish Directions/Step-by-step 1. Sear the Chicken Pat your chicken thighs dry and season them with a bit of salt, pepper, and Italian seasoning. Heat some olive oil in a big pan over medium heat and place the chicken skin-side down. Let them cook for about 5-7 minutes until the skin is beautifully golden and crispy, then flip for 5 minutes. Take the chicken out and set it aside on a plate. 2. Caramelize the Mushrooms (The Secret Step!) In the same pan, toss in your sliced fresh brown mushrooms. Let them fry up in the olive oil and chicken juices, then drop in a nice pat of butter right in the middle. Let the mushrooms cook down until they look beautifully golden and caramelized. Once they are browned, add in your chopped shallots and garlic, stirring for about a minute until it smells amazing. 3. Let it Simmer Pour in your chicken broth with mushroom powder, making sure to scrape up any delicious bits stuck to the bottom of the pan. Put the chicken back into the sauce, keeping the crispy skin facing up. Put a lid on the pan, turn the heat to low, and let it simmer for 1 hour until the chicken is super tender. 4. Make it Creamy Remove the lid and pour in your Schlagsahne (heavy cream) and parmesan cheese directly into the sauce around the chicken. Let it bubble gently on low heat for 10–15 minutes until the sauce thickens up into a beautiful, velvety gravy. 5. The Finishing Touches Turn off the heat. Squeeze a little bit of fresh lemon juice into the sauce to brighten it up, and shower the whole pan with plenty of fresh chopped parsley. #chickenmushroom #easydinnerideas #sundaydinner #chickenrecipe #onepotmeal #easyrecipe #comfortfood #cookingvlog #cooking #gracieskitchendiary