In need of some feel-good food to warm up your dark winter evenings? This creamy mushroom chicken recipe is lick-the-plate levels of deliciousness. Packed with over 50g of protein per serving, it’s incredibly simple to get right and only uses one pan, which saves on washing up, too. Winner.
Make it once and you’ll have a new household favourite after one mouthful. Trust me.
Servings: Serves 2
Ingredients
- 1tbsp. olive oil
- 320g skinless chicken thighs
- 5 garlic cloves
- 150ml chicken stock
- 1tbsp cornflour
- 150g light cream cheese
- 1tbsp. fresh parsley
- Pinch black pepper
Instructions
First, heat a tablespoon of olive oil in a non-stick pan over a medium-high heat.
Add the chicken thighs to the pan and cook until each side is golden brown, about 5 minutes per side. Once done, remove from the pan and set aside.
Now add the garlic and mushrooms to the pan and cook until beginning to turn golden brown, then add the stock, cornflour and light cream cheese.
Simmer until the consistency turns from a thin liquid to slightly thicker sauce.
Add the chicken thighs back to the pan and heat up slightly. If you feel the sauce is thickening too much, loosen with some hot water.
Serve with a sprinkle of chopped parsley and freshly cracked black pepper.
| calories 520 kcal |
| totalFat 27g |
| totalCarbohydrates 20g |
| protein 52g |
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