Creamy Parmesan Herb Mushroom Chicken

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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tsp Garlic powder
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  1 1 pinch salt
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  1 1 pinch pepper
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  1 tbsp Garlic
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  400 g Mushrooms, White, Sliced
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  1 tsp 1 teaspoons dried basil
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  1 tsp Oregano, Dried
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  1.5 cup Evaporated Milk, Canned
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  1 tsp Chicken Bouillon, Dry
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper (to taste)
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  1 tbsp Cornstarch
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  0.8 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.3 cup Parsley, Fresh
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  2 cup Spinach
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  2 cup Broccoli

Instructions

1. 1Pat the chicken thighs dry with paper towels and season all over with garlic powder, salt, and pepper.
2. 2Heat oil spray in a large skillet over medium-high heat until shimmering. Sear the chicken skin-side down for 3–4 minutes until the skin is golden brown, then flip and sear the other side for 3–4 minutes until golden. Transfer to a plate.
3. 3Drain excess fat from the skillet, leaving about 2 tablespoons. Return to medium-high heat, add the fresh garlic, and cook for 1 minute until fragrant. Add the sliced mushrooms, dried oregano, and fresh parsley, and sauté over medium-high heat for 4–5 minutes until the mushrooms begin to soften and release their liquid.
4. 4Reduce heat to medium. Pour the evaporated milk into the skillet, add the chicken bouillon, and stir gently. Return the chicken to the skillet and simmer over medium heat for 8–10 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F.
5. 5In a small bowl, whisk together the cornstarch with 2 tablespoons water to create a slurry. Slowly pour the slurry into the skillet and stir constantly over medium heat for 2–3 minutes until the sauce thickens and coats the back of a spoon.
6. 6Remove from heat and stir in the grated Parmesan until melted, about 1 minute. Add the fresh spinach and broccoli florets, and stir gently over medium-low heat for 2–3 minutes until the spinach wilts and the broccoli is tender-crisp. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.