My Viral Creamy Garlic Mushroom Sauce... And Chicken

Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.

Recipe -
Ingredients -

For The Chicken -

2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken

Creamy Garlic Mushroom Sauce -

1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated

Instructions -

1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.

2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.

3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.

4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.

5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.

Recipe Notes -

I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.

This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.

This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.

The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.

Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.

#shorts #creamygarlicmushroomsauce #onepotmeals

[nemobard]

I like how well this short video is done. You managed to give us the whole recipe without skipping anything important and your speech was at a perfect pace. I'll be subscribing now. Thank you, and have a lovely day ahead. ✨🤞

[PonkeyPoe]

Finally, a cooking short that is digestible. I actually understood what was happening on screen, could hear what you were saying, and didn't get a headache from the camera cutting seven times per second. Keep it up - We need more content like this.

[machiabaelli]

Made this for dinner last night! I’m currently on meds that have been affecting my appetite and honestly this recipe is officially in my clean plate club!! Thank you ❤️

[molzy]

such an underrated channel! that food looked so good

[septemberlondon]

THANK YOU for including the recipe & your notes. This looks amazing.
For those who don’t know: click on the 3 dots in the top corner and then “Description”.

[fishstick]

I made this a couple days ago with rice and green beans, my family loved it!! The parmesan is a must.

[eiro]

I nearly make that dish the same for years. You have to add some fresh lemon juice and a little sugar. That is even more incredible!

[vkmanunubos]

Respect. A cooking channel without a person's face in the thumbnail. Simple instructions with a nice vid and audio. Thanks

[ladynikkie]

That looks good I would definitely eat that with some white rice

[annettep.]

Sir, this looks delicious! You're a natural chef.

[ImMeandYouAreYou]

I made this a few nights ago and it was a huge hit with the family.

[Cyeri]

Finally a good recipe video without overly fast pace editing! I can understand clearly the instructions and ingredients.

[Rengaid]

I tried so many of your receipts and I just love it. You literally improved my quality of life. Thank you very very much!

[snippetsofvictoria]

Love the way this short is done. Recipe looks amazing, everything was at a great pace and the jump cuts weren't spastic and all over the place. THIS is a chef's ASMR. Bravo. 100% subscribed!

[rnbnart]

I’m gonna make that but I’m adding spinach to the party. Looks good!

[chrisbaker]

I’ve been making this sauce for years! Glad to see it’s going viral. By far my favorite of all “creamy” sauces. The tarragon is definitely the “secret ingredient” here, as it adds such an incredible depth of flavor.

[spencergallucci]

This is really similar to a pork chop dish ive been cooking for a few years now! This sort of thing is excellent served with a pasta like farfalla or over white rice. The one thing id add to this recipe would be a splash of a white wine to the sauce

[ningamedrano]

Finally a loop that’s not incredibly cheesy or annoying

[acer]

I used to eat this every time they made it in my campus, was the best thing on their menu! Glad I could make this myself

[RhythmnOfThought]

That sauce was the first video I saw from you and is among my favourite dishes to this day. "Absolutely fantastic" indeed, sir!