Creamy Parmesan Herb Chicken with Rice
Servings: 4
Ingredients
- 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
Instructions
- 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.
- 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.
- Garnish with fresh herbs, chopped parsley, and freshly grated parmesan cheese.
- If you saute the sauce on high heat, you might scorch it. Simmer medium to low heat.