Creamy Chicken Mushroom with Rice (Print Version)
# Ingredients:
→ Marinate
01 -
1 lb boneless and skinless chicken thighs
02 -
1 tbsp paprika powder
03 -
½ tsp salt
04 -
½ tsp chicken stock powder
05 -
2 tbsp cornstarch
06 -
1 tbsp cooking oil
→ Other
07 -
2 tbsp unsalted butter
08 -
1 cup champignon mushrooms, sliced
09 -
½ onion, chopped
10 -
3 cloves garlic, minced
11 -
½ cup chicken broth
12 -
1 cup heavy cream
13 -
¼ cup parmesan cheese, grated
14 -
½ tsp salt
15 -
1 tsp sugar
16 -
½ tsp pepper
17 -
Dried parsley for garnish
18 -
4 cups cooked rice
# Instructions:
01 -
Combine chicken thighs with paprika powder, chicken stock powder, salt, and cornstarch. Marinate for at least 30 minutes.
02 -
Heat cooking oil in a pan over medium-high heat. Cook the marinated chicken thighs until both sides are browned and fully cooked. Set aside.
03 -
In the same pan, melt butter and cook sliced mushrooms, chopped onion, and minced garlic until translucent and fragrant.
04 -
Add chicken broth, heavy cream, and parmesan cheese to the pan. Stir until well combined. Season with sugar, salt, and black pepper, and cook until the sauce thickens. Turn off the heat.
05 -
Place cooked rice on a serving plate. Pour the creamy sauce over the rice and top it with sliced chicken. Garnish with dried parsley before serving.