Normally creamy parmesan herb chicken is partnered with pasta. But this time we tried it with rice and it’s unbelievably savory.
Below are additional instructions and tips when cooking this creamy parmesan herb chicken. The best part of this meal is that it can be cooked in one pan.
I used medium-high heat to fry the chicken breasts. It also depends on how many you are braising and the cooking time varies on the thickness of the meat. You can also use boneless chicken thighs as a substitute. Boneless Thighs will cook quicker.
After you take out the chicken from the pan, add a 2 tablespoons of butter with the grease that was already in the pan. Then, add all the remaining ingredients except the garnish. Let the sauce thicken a few minutes.
Immerse all the chicken and let it simmer for 5 – 7 minutes.
This is really good and fresh cooked white rice and is a perfect accompaniment with this recipe.
- 5-6 boneless skinless chicken thighs, can also use 4 breasts
- 4 tbsp butter, divided
- 3 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 4 oz mushrooms, sliced
- 1 cup broccoli, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 10 oz parmesan cheese, grated
- salt and pepper to taste
- garnish with fresh herbs
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In a large skillet add 2 tablespoons of butter and cook the chicken on medium-high heat for about 3-5 or (7 minutes for breasts) on each side, or until brown on each side and cook until the center is no longer pink. It takes longer for breasts. Remove the chicken and set it aside on a plate.
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Add 2 tablespoons of butter and melt. Add garlic, fresh herbs, broccoli, and mushrooms. Saute for 1-2 minutes. Add the heavy cream, chicken broth, and parmesan cheese. Whisk over medium-high heat until it starts to thicken.
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Garnish with fresh herbs, chopped parsley, and freshly grated parmesan cheese.
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If you saute the sauce on high heat, you might scorch it. Simmer medium to low heat.
