Creamy Parmesan and Garlic Mushroom Chicken with Roasted Carrot and Zucchini

Preheat oven to 200°C. Cut the carrots and zucchini into batons, making sure they are even in thickness. Peel and mince the garlic. Slice the mushrooms.

Place the carrot and zucchini on a lined baking tray (you may need to spread over 2 trays). Season lightly with salt, pepper, and drizzle with olive oil. Roast, about 20 to 25 minutes, or until tender and browned. Remove from the oven and set aside as you finish cooking.

Pat chicken dry with paper towel. Heat oil in a large pan on medium heat. Cook the chicken, skin side down for 5-6 minutes. Flip and cook on the other side for a further 4-5 minutes or until browned and cooked through. Remove chicken and set aside, cover to keep warm.

Add the mushrooms to the pan and cook for 3-4 minutes until tender. Remove and set aside to add to the sauce later.

In the same pan, add the mushroom chicken cream, garlic, parmesan, cornflour and ¹⁄₂ cup of water. Slowly mix into the pan until well combined and the lumps are removed. Simmer, for about 3 to 4 minutes, stirring frequently until thickened, scraping up any bits left at the bottom of the pan. Taste and season with salt and pepper if required.

Add spinach and let simmer until sauce starts to thicken and the spinach wilts. Add the mushrooms to the sauce. Divide the vegetables and chicken with the sauce between plates. Enjoy!

Preheat oven to 200°C. Cut the carrots and zucchini into batons, making sure they are even in thickness. Peel and mince the garlic. Slice the mushrooms.

Place the carrot and zucchini on a lined baking tray (you may need to spread over 2 trays). Season lightly with salt, pepper, and drizzle with olive oil. Roast, about 20 to 25 minutes, or until tender and browned. Remove from the oven and set aside as you finish cooking.

Pat chicken dry with paper towel. Heat oil in a large pan on medium heat. Cook the chicken, skin side down for 5-6 minutes. Flip and cook on the other side for a further 4-5 minutes or until browned and cooked through. Remove chicken and set aside, cover to keep warm.

Add the mushrooms to the pan and cook for 3-4 minutes until tender. Remove and set aside to add to the sauce later.

In the same pan, add the mushroom chicken cream, garlic, parmesan, cornflour and ¹⁄₂ cup of water. Slowly mix into the pan until well combined and the lumps are removed. Simmer, for about 3 to 4 minutes, stirring frequently until thickened, scraping up any bits left at the bottom of the pan. Taste and season with salt and pepper if required.

Add spinach and let simmer until sauce starts to thicken and the spinach wilts. Add the mushrooms to the sauce. Divide the vegetables and chicken with the sauce between plates. Enjoy!

Preheat oven to 200°C. Cut the carrots and zucchini into batons, making sure they are even in thickness. Peel and mince the garlic. Slice the mushrooms.

Place the carrot and zucchini on a lined baking tray (you may need to spread over 2 trays). Season lightly with salt, pepper, and drizzle with olive oil. Roast, about 20 to 25 minutes, or until tender and browned. Remove from the oven and set aside as you finish cooking.

Pat chicken dry with paper towel. Heat oil in a large pan on medium heat. Cook the chicken, skin side down for 5-6 minutes. Flip and cook on the other side for a further 4-5 minutes or until browned and cooked through. Remove chicken and set aside, cover to keep warm.

Add the mushrooms to the pan and cook for 3-4 minutes until tender. Remove and set aside to add to the sauce later.

In the same pan, add the mushroom chicken cream, garlic, parmesan, cornflour and ¹⁄₂ cup of water. Slowly mix into the pan until well combined and the lumps are removed. Simmer, for about 3 to 4 minutes, stirring frequently until thickened, scraping up any bits left at the bottom of the pan. Taste and season with salt and pepper if required.

Add spinach and let simmer until sauce starts to thicken and the spinach wilts. Add the mushrooms to the sauce. Divide the vegetables and chicken with the sauce between plates. Enjoy!

Preheat oven to 200°C. Cut the carrots and zucchini into batons, making sure they are even in thickness. Peel and mince the garlic. Slice the mushrooms.

Place the carrot and zucchini on a lined baking tray (you may need to spread over 2 trays). Season lightly with salt, pepper, and drizzle with olive oil. Roast, about 20 to 25 minutes, or until tender and browned. Remove from the oven and set aside as you finish cooking.

Pat chicken dry with paper towel. Heat oil in a large pan on medium heat. Cook the chicken, skin side down for 5-6 minutes. Flip and cook on the other side for a further 4-5 minutes or until browned and cooked through. Remove chicken and set aside, cover to keep warm.

Add the mushrooms to the pan and cook for 3-4 minutes until tender. Remove and set aside to add to the sauce later.

In the same pan, add the mushroom chicken cream, garlic, parmesan, cornflour and ¹⁄₂ cup of water. Slowly mix into the pan until well combined and the lumps are removed. Simmer, for about 3 to 4 minutes, stirring frequently until thickened, scraping up any bits left at the bottom of the pan. Taste and season with salt and pepper if required.

Add spinach and let simmer until sauce starts to thicken and the spinach wilts. Add the mushrooms to the sauce. Divide the vegetables and chicken with the sauce between plates. Enjoy!

Preheat oven to 200°C. Cut the carrots and zucchini into batons, making sure they are even in thickness. Peel and mince the garlic. Slice the mushrooms.

Place the carrot and zucchini on a lined baking tray (you may need to spread over 2 trays). Season lightly with salt, pepper, and drizzle with olive oil. Roast, about 20 to 25 minutes, or until tender and browned. Remove from the oven and set aside as you finish cooking.

Pat chicken dry with paper towel. Heat oil in a large pan on medium heat. Cook the chicken, skin side down for 5-6 minutes. Flip and cook on the other side for a further 4-5 minutes or until browned and cooked through. Remove chicken and set aside, cover to keep warm.

Add the mushrooms to the pan and cook for 3-4 minutes until tender. Remove and set aside to add to the sauce later.

In the same pan, add the mushroom chicken cream, garlic, parmesan, cornflour and ¹⁄₂ cup of water. Slowly mix into the pan until well combined and the lumps are removed. Simmer, for about 3 to 4 minutes, stirring frequently until thickened, scraping up any bits left at the bottom of the pan. Taste and season with salt and pepper if required.

Add spinach and let simmer until sauce starts to thicken and the spinach wilts. Add the mushrooms to the sauce. Divide the vegetables and chicken with the sauce between plates. Enjoy!

Preheat oven to 200°C. Cut the carrots and zucchini into batons, making sure they are even in thickness. Peel and mince the garlic. Slice the mushrooms.

Place the carrot and zucchini on a lined baking tray (you may need to spread over 2 trays). Season lightly with salt, pepper, and drizzle with olive oil. Roast, about 20 to 25 minutes, or until tender and browned. Remove from the oven and set aside as you finish cooking.

Pat chicken dry with paper towel. Heat oil in a large pan on medium heat. Cook the chicken, skin side down for 5-6 minutes. Flip and cook on the other side for a further 4-5 minutes or until browned and cooked through. Remove chicken and set aside, cover to keep warm.

Add the mushrooms to the pan and cook for 3-4 minutes until tender. Remove and set aside to add to the sauce later.

In the same pan, add the mushroom chicken cream, garlic, parmesan, cornflour and ¹⁄₂ cup of water. Slowly mix into the pan until well combined and the lumps are removed. Simmer, for about 3 to 4 minutes, stirring frequently until thickened, scraping up any bits left at the bottom of the pan. Taste and season with salt and pepper if required.

Add spinach and let simmer until sauce starts to thicken and the spinach wilts. Add the mushrooms to the sauce. Divide the vegetables and chicken with the sauce between plates. Enjoy!