Parmesan mushroom chicken is a perfect easy, weeknight comfort dish!
Hi all! Hope you had a wonderful Thanksgiving. I spent a whole week with my parents, Mike and ALL of my kids in sunny Florida. It was divine – so fun and restful, and just what I needed to gear up for the CRAZIEST month of the year!
I’ve packed these next few weeks with a bunch of fun and (hopefully!) helpful posts to get you through the season, but let’s start with this dinner.
It never stops, and I got such a great response from a Facebook post I did prior to Thanksgiving week that I thought I’d kick off December with a brand new recipe.
I am SO lucky to work with a company called SloFoodGroup – an importer of premium vanilla beans, saffron, organic cinnamon and other spices. And while creating recipes using vanilla, nutmeg and cinnamon is always a joy, I’ve also had the chance to step out of my comfort zone, and work with ingredients that were new (or new-ish) to me. Things like edible gold leaf, saffron, and dried morels.
I had never cooked with morels before, and let me tell you – they are DELICIOUS. The fresh variety is very seasonal, but you can get dried morels year round – just re-hydrate in warm water and they’re good to go. I used them in a sublime mac and cheese and had some left over – they were so good that I had to find another recipe to use them.
The minute I saw this dish on The Kitchn I knew I had to make it, and it did not disappoint. Made on the stove top in one skillet, uses minimal ingredients and is the perfect creamy, cheesy comfort food we’re starting to crave now that the temperatures have dropped. I served it with a side of rice to soak up the sauce, but some crusty bread would be great too.
December? Let’s do this!
SHOP THE POST!
lightly adapted from The Kitchn
2 pounds boneless skinless chicken breasts, butterflied
1 – 2 tablespoons olive oil
3 tablespoons unsalted butter
10 ounces mushrooms (I used a combination of re-hydrated morels and cremini mushrooms), sliced
1 small onion, diced
4 garlic cloves, minced
kosher salt and freshly ground black pepper
2 tablespoons flour
1 cup whole milk
1/2 cup low-sodium chicken broth
1/2 cup grated parmesan cheese, plus extra for serving
chopped parsley, for garnish
Dry the chicken with paper towels and season with salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken (working in batches if needed so as not to overcrowd the pan) and cook till golden brown on both sides, transferring to a plate and adding more oil if needed. Set aside.
Reduce heat to medium and add the butter. When melted add the mushrooms, onion, garlic and salt and pepper and cook for 7 minutes or till mushrooms are tender. Add the flour and stir to coat – cook for 1 minute. Add the milk and broth and stir till smooth. Bring to a boil, reduce to a simmer and stir in the parmesan. Return the chicken to the pan and simmer for 2 – 3 minutes. If sauce seems too dry or thick add a splash or two of milk and stir to blend.
Sprinkle with parsley and additional parmesan and serve immediately.
This delicious recipe brought to you by Sheri Silver