Thursday, May 30, 2024

In The Kitchen with Kanta : Creamy Parmesan Garlic Mushroom Chicken


In-The-Kitchen-With-Kanta-Logo (1)

I don’t always have time to cook, and when I do I certainly don’t want to spend hours slaving away in the kitchen. So this Creamy Parmesan Garlic Mushroom Chicken is perfect because it is ready in just 30 minutes; and the parmesan garlic sauce will wow the entire family! This is one of my favourite go to recipes and it always goes down a treat with everyone.

Preparation time 5 mins | Cooking time 20 mins

Serves: 4


  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 tbsp Olive oil
  • Salt and Pepper
  • 227g sliced mushrooms

For the Creamy Parmesan Garlic Sauce

  • 85g butter
  • 2 garlic cloves, minced
  • 1 tbsp flour
  • 118ml chicken stock
  • 236ml heavy cream
  • 170g grated parmesan cheese
  • Garlic powder
  • Pepper
  • Salt
  • 340g spinach, chopped


In a large pan add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until it is no longer pink in centre.

Remove the chicken and set it aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt it; add garlic and cook until tender; whisk in the flour until it thickens. Whisk in the chicken stock, heavy cream, parmesan cheese, garlic powder, pepper and salt to taste. Add the spinach and let it simmer until it starts to thicken and the spinach wilts.

Finally Add the chicken and mushrooms back into the sauce and stir well.


Serve immediately with pasta or rice.


Kanta Temba is a Cake maker and decorator|Lusaka Times Food columnist|TV show host


  1. This is suspicious. Where is everyone. No comments. I shall veer away from this one cause dieting. But yeah…sounds delicious!

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