Creamy Chicken with Mushrooms and Carrots - Easy Recipe
Hi everyone, welcome to Delights To Share and today I'm making an easy recipe for creamy chicken with mushrooms and carrots
It's full of flavor and can be served with mashed potatoes, rice, or with noodles. The full recipe is in the section below the video.
I'm using 8 boneless and skinless chicken thighs, sliced mushrooms, sliced carrots, and diced onions.
I used a mandolin to slice the carrots and the mushrooms for liquids. I'm using chicken stock, heavy cream or milk, and orange juice
I'm also using flour and butter to thicken the sauce and salt, pepper, brown sugar, and olive oil
I start by seasoning the chicken on both sides with salt and pepper
Once it's seasoned, I place olive oil in a skillet with medium heat,
then I add the chicken when the skillet is hot and I cooked the chicken on both sides for about two minutes
Once I've cooked the chicken on both sides, I turn off the heat
and I place the chicken in a baking dish all in one layer
With the remains left in the skillet I turned the flame back on medium heat, and I add the onions
carrots and mushrooms
There's no need to add any more oil because the mushrooms will let out a lot of moisture
Just make sure to stir the veggies every now and then while cooking them for about 4 to 5 minutes
Once they're cooked I clear the center of the skillet and add the butter to melt it faster
Once it's all melted, I blend the butter gently with the cooked vegetables
Now I add the flour and gently toss the vegetables around until the flour blends into the butter
At this point I can add the liquids: first the chicken stock
then the cream or milk, and next the orange juice.
I also add the brown sugar and stir it well into the mixture
Still on medium heat I continuously stir, and I cook the sauce until it thickens and bubbles
Once it's thickened and starts to bubble I taste the sauce
And I add more salt and pepper if it's needed
I give it a last stir, and I turn off the heat
Now I can pour the mushroom and carrot sauce over the chicken in the baking dish
I also move the chicken pieces gently so the sauce gets underneath
Then I cover it with aluminum foil and bake the chicken in the oven
For about 40 minutes at 350 degrees Fahrenheit,
and this is what it looks like once it's out of the oven
I Let it cool for about 10 minutes before serving, and here we go time to serve
I use boneless chicken thighs but you can use chicken with bone-in
But I'd recommend skinless always or you can use chicken breasts
The sauce is full of mushrooms and carrots, and I just added on top of the chicken
I add some parsley flakes for garnish
And I'm ready to taste it now
As you can see it's tender in cutting
And I make sure I get the mushroom and carrots onto the chicken piece with its sauce
absolutely delicious
I hope you'll try this creamy chicken recipe
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Here is my easy Creamy Chicken with Mushrooms and Carrots recipe that's absolutely delicious! Enjoy!! Creamy Chicken with Mushrooms and Carrots Serves 6 to 8 INGREDIENTS: 8 chicken thighs, boneless and skinless 3 cups sliced mushrooms 1 cup sliced carrots ¾ cup diced onions 1 ¼ cup of chicken broth ¾ cup of heavy cream or milk ½ cup of orange juice 2 ½ Tablespoons of flour 2 Tablespoons of butter Salt and Pepper to season and taste 1 Tablespoon of brown sugar 1 Tablespoon of olive oil 1. Dice the onions, and slice carrots and mushrooms on the thinnest width of a mandolin cutter. 2. Season the chicken thighs on both sides with salt and pepper. 3. Place olive oil in a skillet over medium heat. 4. Once the skillet is hot, add the seasoned and cook it on each side for about 2 minutes. 5. Once the chicken is cooked on both sides, turn off the heat and place the chicken in a baking dish all in one layer. 6. With the remains left in the skillet, turn the flame back on medium heat and add the onions, carrots, and mushrooms. There's no need to add any more oil because the mushrooms will let out a lot of moisture. 7. Stir the veggies every now and then while cooking them for about 4 to 5 minutes. 8. Once vegetables are cooked, clear the center of the skillet and add the butter to melt it faster. 9. Once butter is all melted, blend the butter gently with the cooked vegetables. 10. Add the flour and gently toss the vegetables around until the flour blends into the butter. 11. Add the liquids: the chicken stock, the cream or milk, and the orange juice. 12. Add the brown sugar and stir it well into the mixture. 13. Continuously stir mixture over medium heat until the sauce thickens and bubbles. 14. Once sauce is thickened and starts to bubble, taste the sauce and add more salt and pepper if it's needed. 15. Give it a last stir, turn off the heat, and pour the mushroom/carrot sauce over the chicken in the baking dish. 16. Move the chicken pieces gently so the sauce gets underneath. 17. Cover the baking dish with aluminum foil and bake it in the oven for 40 minutes at 350 degrees Fahrenheit. 18. Remove baking dish from oven, allow to cool for about 5 to 10 minutes. 19. Serve with mashed potatoes, or rice, or noodles and enjoy!