Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Creamy Garlic Parmesan Chicken with Mushrooms
Made with chicken breast, knorr savorrich chicken, fresh mushroom and parmesan cheese — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Slice the boneless chicken breast into thin pieces. Brush Knorr savorRich chicken seasoning all over the chicken. Let it stay for 15 minutes.
- Bring to a simmer oil in a pan. Fry the chicken for 4 1.2 minutes per side. Transfer the chicken to a plate afterwards. Set aside.
- Start to make the creamy sauce by melting butter on the same pan the chicken was cooked. Saute mushrooms for 2 minutes. Add garlic and continue to cook for 30 seconds.
- Gradually add all-purpose flour. Continuously stir until lumps form.
- Slowly pour around ¾ of the total milk amount. Stir until the cream sauce becomes smooth. Add Parmesan cheese. Stir.
- Pour remaining milk while stirring. Season with ground black pepper.
- Put the chicken back into the pan. Cover and cook between low to medium heat for 3 minutes.
- Transfer to a serving plate. Serve with your favorite side.
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Pro Tips & Troubleshooting
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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