Mushroom Chicken Chop With Coconut Cream recipe

Mushroom Chicken Chop With Coconut Cream

by Tham Jessica (@jessieinthekitchen)
Prep Time
Cook Time
Total Time

This chicken chop in an Asian-inspired flavor with calamansi juice and coconut cream. The sauce has a lovely combination of sour and creamy flavors with a nice coconut edge.


4 Servings
(1 serving = 1 chicken thigh with sauce)

Main Ingredients

  • 7
    boneless, skin-on chicken thighs
  • 1tbsp
    chicken stock
  • 1tsp
  • 1/2tbsp
    ground black pepper
  • 2tbsp
    cooking oil
  • 50g
  • 1tbsp
    minced garlic
  • 1tbsp
    calamansi juice

For the Sauce

  • 250mL
    chicken broth
  • 120mL
    coconut cream


  • 1tsp
  • 1tsp
    chicken stock


  • 1clove
  • 1piece
  • 1bundle
    king oyster mushrooms



  1. Pound the chicken thighs with a knife or meat mallet to tenderize the meat.

  2. Combine chicken stock and salt, then sprinkle the mixture along with black pepper over the chicken thighs.

  3. Cut the king oyster mushrooms into cube-sized pieces.


  1. Heat oil in a large frying pan over high heat. Sear the chicken thighs skin-side down until golden brown. Flip and cook for an additional 2-3 minutes. Transfer to a plate.

  2. In the same pan, melt butter and sauté onion and garlic until fragrant. Add mushrooms and cook until browned and soft.

  3. Pour in chicken broth, season with salt, chicken stock, and adjust seasoning. Add coconut cream and return chicken thighs to the pan. Simmer for 5-10 minutes until chicken is cooked through.

  4. Turn off the heat, squeeze calamansi juice over the sauce, and let it infuse. Enjoy the creamy chicken and mushroom skillet!

    Step 2.1: Turn off the heat, squeeze calamansi juice over the sauce, and let it infuse

Tips & Tricks

  1. For a tangier flavor, you can add more calamansi juice or a splash of lemon juice.

  2. Serve this dish with steamed rice or crusty bread to soak up the delicious sauce.

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Recipe by

Tham Jessica


I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t e... Read More

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