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Creamy Chicken Mushroom With Rice

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Ingredients

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For the Chicken:

  • 6 chicken thighs
  • 2 teaspoons paprika powder
  • 1 teaspoon salt
  • 1 teaspoon chicken stock powder
  • 2 tablespoons cornstarch
  • 2 tablespoons cooking oil
  • 2 tablespoons butter

For the Mushroom Cream Sauce:

  • 8 ounces champignon mushrooms, sliced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley

For Serving:

 

  • 2 cups rice, cooked according to package directions

Instructions

  • Season the Chicken: Mix paprika powder, salt, and chicken stock powder. Rub over chicken thighs, then dust with cornstarch on both sides.
  • Brown the Chicken: Heat cooking oil in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden. Remove and set aside.
  • Cook Mushrooms: Add butter to the same pan. Add sliced mushrooms and cook 5-6 minutes until golden. Add onion and cook 2-3 minutes. Stir in garlic and cook 1 minute more.
  • Make the Sauce: Pour in chicken broth and scrape up any browned bits. Simmer 2-3 minutes. Reduce heat to medium-low. Stir in heavy cream, parmesan cheese, sugar, pepper, and dried parsley. Mix until smooth.
  • Finish Cooking: Return chicken to the pan. Cover and simmer on low heat for 20-25 minutes until chicken is fully cooked and tender.

 

  • Serve: Spoon rice onto plates. Top with chicken and mushroom cream sauce. Garnish with extra parsley if desired.

Find it online: https://easyrecipebooks.com/creamy-chicken-mushroom-with-rice/