This is feel-good food done right.
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 favorite after one mouthful. Trust me.
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Ingredients
- 1 tbsp. olive oil
- 320 g skinless chicken thighs
- 5 garlic cloves - (finely chopped)
- 150 ml chicken stock
- 1 tbsp corn flour
- 150 g light cream cheese
- 1 tbsp. fresh parsley - (chopped)
- 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 they're beginning to turn golden brown, then add the stock, corn flour, 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.
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Lauren is a recipe writer and English Literature graduate who firmly believes in a balanced approach to fitness. She has always been a keen swimmer and, in recent years, has discovered the benefits of weight training and hot yoga. When she's not in the gym, you'll find her cooking up new recipes or enjoying brunch with her friends, having moved on from her student days of living on pasta.
