Go Back
Print

Creamy Chicken Mushroom with Rice

Course Main Course
Keyword creamy chicken mushroom
Servings 4

Ingredients

Marinate

  • 1 lb Chicken Thigh boneless and skinless
  • 1 tbsp Paprika Powder
  • ½ tsp Salt
  • ½ tsp Chicken Stock Powder
  • 2 tbsp Cornstarch
  • 1 tbsp Cooking Oil

Other

  • 2 tbsp Unsalted Butter
  • 1 cup Mushroom champignon
  • ½ Onion
  • 3 clove Garlic
  • ½ cup Chicken Broth
  • 1 cup Heavy Cream
  • ¼ cup Parmesan Cheese
  • ½ tsp Salt
  • 1 tsp Sugar
  • ½ tsp Pepper
  • Dried Parsley garnish
  • 4 cup Cooked Rice

Instructions

Marinate

  1. Combine chicken thigh with paprika powder, chicken stock powder, salt, pepper, and cornstarch, and marinate for at least 30 minutes.

  2. After marinating the chicken, heat cooking oil in a pan over medium-high heat then cook the marinated chicken thigh until both sides are cooked and browned. Set aside.

  3. In the same pan, melt butter then add sliced mushroom, chopped garlic and onion, and cook until translucent and fragrant. Pour chicken broth, heavy cream, and parmesan cheese, then stir until well combined.

  4. Add sugar, salt, and pepper and cook for a few minutes until the sauce is thickened. Turn off the heat.

  5. Prepare the cooked rice on a serving plate then pour the creamy sauce over the rice then top it with sliced chicken thigh. Garnish with dried parsley and serve. Enjoy!