🥗 Ingredients

Chicken:
1 lb boneless, skinless chicken thighs (or breast)
1 tsp garlic powder
1 tsp onion powder
Generous pinch of salt
Black pepper, to taste
1 tbsp olive oil (for marinating)

Vegetables / aromatics:
1/2 lb button mushrooms, thinly sliced
5 garlic cloves, smashed and finely chopped
1/4 onion, finely diced (or 1 shallot)
3-4 green onions, thinly sliced (whites and greens separated)

Gochujang sauce:
1/2 tbsp gochugaru (Korean chili pepper flakes)
1 tbsp gochujang (Korean chili paste)
1 tbsp chicken bouillon powder
1 tbsp mirin

For the cream sauce:
1 tbsp olive oil (for the pan)
1 tbsp unsalted butter
1 1/2 cups heavy cream
1 cup freshly grated Parmigiano-Reggiano
Black pepper, to finish

Garnish (optional):
Fresh basil or parsley

👨‍🍳 Instructions

1. Season the chicken: in a bowl, toss 1 lb chicken with 1 tsp garlic powder, 1 tsp onion powder, a generous pinch of salt, black pepper, and 1 tbsp olive oil. Massage to coat.
2. Prep the vegetables: thinly slice 1/2 lb mushrooms; smash and finely chop 5 garlic cloves; finely dice 1/4 onion; thinly slice 3-4 green onions, keeping whites and greens separate.
3. Mix the sauce: in a small bowl, combine 1/2 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp chicken bouillon powder, and 1 tbsp mirin.
4. Sear the chicken: heat 1 tbsp olive oil in a large pan over medium-high. Place chicken in a single layer and sear ~2 min, until golden underneath. Flip and cook another 4-5 min until cooked through. Remove and set aside.
5. In the same pan, sauté the garlic, onion, and white parts of the green onions for about 1 minute, until aromatic.
6. Add 1 tbsp butter, the mushrooms, and a pinch of salt. Stir-fry ~5 min until mushrooms are golden brown.
7. Add the gochujang sauce mixture and sauté for ~1 minute. (Cooking the paste in oil first deepens flavor — don't skip.)
8. Pour in 1 1/2 cups heavy cream. Stir, bring to a bubble, then reduce to medium-low and gently simmer for 5 minutes.
9. Stir in 1 cup grated Parmesan and a touch of black pepper. Simmer 1 more minute until smooth.
10. Taste and add salt if needed.
11. Return the chicken to the pan along with any resting juices. Stir to coat in the creamy sauce.
12. Garnish with the green parts of the green onions (or fresh basil/parsley). Serve immediately — pasta, rice, or crusty bread on the side.