Chicken And Mushrooms With Creamy Tomato Sauce

Mar 16, 2018 | Food | Leave a Comment
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Chicken And Mushroom With Creamy Tomato Sauce

Hey everyone! It’s been such a chaotic week. Filled with lots of visiting friends and family. And  I managed to pull off the most fantastic surprise party for my husband Stephen’s 30th birthday without a hitch! Thank GOD!! And I’m excited to end the week by sharing this delicious recipe! Chicken and mushrooms with a creamy tomato sauce is a dish that is packed with flavor but cooks in no time. I love to use chicken thighs in my recipes as they are super juicy and flavorful. Not to mention inexpensive.

The sauce is filled with mushrooms, tomatoes, herbs, heavy cream, and cheese. And I just love me some mushrooms! Not only are they in season all year long. But they are incredibly flavorful and have this meaty texture that makes them perfect for dishes like this. Then we add a little heavy cream, cream cheese, and parmesan to turn this dish into something fantastic! I’m so ready to sit down with a big bowl of this and a glass of WATER! (Obviously, wine is out of the question right now) Hope you have a blessed weekend! Share your thoughts on the recipe in the comments below.

Enjoy

Xo-Ayesha

Chicken And Mushroom With Creamy Tomato Sauce

Six chicken thighs, boneless-skinless.
One cup chicken stock
1 tablespoon olive oil
1 tablespoon butter
One clove garlic, minced
1 teaspoon dried thyme
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon fresh basil, roughly chopped.
1 tablespoon parsley, roughly chopped. (optional)
1 cup mushrooms, cleaned and sliced.
1 cup canned diced tomatoes, drained. (I used tomatoes that mixed with green chiles for some heat!)
1/2 cup heavy cream
2 oz. cream cheese
3/4 cup grated parmesan cheese. (Plus more for topping.)
salt and pepper to taste.

Heat a large skillet over medium heat, and add in olive oil and butter. Season chicken thighs with salt and pepper to taste. Add chicken to the pan. Cook on both sides for about 5-6 minutes per side or until browned and cooked through. Transfer to a large plate or platter.

Into the hot pan add garlic, shallot, and mushroom. Cook for 2-3 minutes. Add in tomato, stock, cream, chopped parsley and both cheeses to the pan. Season with thyme, cumin, paprika, and salt and pepper to taste. Combine well and bring to a boil. Stir until it begins to thicken into a creamy sauce. About 5-6 minutes. Add chicken back into pan and coat well. Sprinkle with remaining cheese and fresh basil. Serve hot on its own or with your favorite pasta!


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