Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family!  This will become a new favorite! 

Creamy Parmesan Garlic Mushroom Chicken

Can I get a hallelujah for air conditioning?  Our air conditioning went out in the place where we are living now and of course it is the week before the big move.  As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees.  Gah!  It took 3 days for them to get it replaced and working properly.  And today is the first day that it is working.  You better believe I have that baby cranked down to 68. 😉

Since life is crazy busy I still realize that my kids need to eat.  You can only order Little Caesars so much and eat out before you are sick of it.  My kids LOVE when I take the time to cook a good meal.

Creamy Parmesan Garlic Mushroom Chicken

Skillet meals are our favorite lately.   They are ready in just 30 minutes and they taste like they are from a restaurant.

And you guys.

This Creamy Parmesan Garlic Sauce is ON POINT!   It will be one of the best sauces that you will ever make!

My son said this is one of the best things he has ever eaten!  I think my son is my biggest fan of my cooking.  My other one is unpredictable and pretty picky but he LOVED this meal as well.  Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

creamyparmesangarlicchicken2

I promise that you guys are going to love this meal just as much as we did!  I have been perfecting this creamy sauce for so long and it is literally amazing.  All of my chicken skillet dishes have been getting such rave reviews I know that you are going to love this one too!

4.8 from 56 reviews
Creamy Parmesan Garlic Mushroom Chicken
 
Prep time
Cook time
Total time
 
Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!
Author:
Serves: 4
Ingredients
  • 4 boneless, skinless chicken breasts, thinly sliced
  • 2 Tablespoons Olive oil
  • Salt Pepper
  • 8 ounces sliced mushrooms
  • Creamy Parmesan Garlic Sauce:
  • ¼ cup butter
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • ½ cup chicken broth
  • 1 cup heavy cream or half and half
  • ½ cup grated parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup spinach, chopped
Instructions
  1. In a large skillet 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 no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

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Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.
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Comments

  1. Loved ur recipe.. I love the ones with simple ingredients:) but there is a prblm 🙁 i dnt have a skillet.. Can i make it in a big pan instead of skillet??? If yes then kindly give the instructions cz m new in cooking.. Thank you xx

    • Get a nice cast iron skillet in several sizes. You will be able to make amazing meals with these for many years to come. Iuse my great grand mothers. Remember to never ever never wash them with soap. You will have to season them again. No big deal but is time consuming.

      • Can u add the calories of each meal? How many calories on the creamy mushroom parmason chick?

        • At this time I do not have calorie intakes on any of my recipes. I recommend myfitnesspal.com and typing in the recipe you are going to make and/or eat. I have had successful nutritional information received from nutritional and fitness websites or apps. Thanks so much for following along!

          Your Recipe Critic,
          Alyssa

      • do you generally use fresh or frozen spinach in this dish? fresh would seem to be the preference

    • Oh a pan is a pan is a pan darling. Hey, use this beautiful recipe then add a can of crushed tomatoes. Let is simmer and watch the sauce reduce and deepen in colour from a shy pink to a deep red. The darker the colour the tastier the sauce! I did this tonight, it’s to die for’

    • go to flea markets,garage sale & estate sales and getya some old cast iron{wagner,erie}..don’t bother w/ Lodge unless ya like sticking foods..look for smooth surfaces and if rusty get a sos pad…and scrub…many you tube vids on re-seasoning…enjoy

    • steve hansen says:

      just tried this it’s a keeper for me!!!! and I try new recipes alot this is in the monthly rotation…thank you

      • steve hansen says:

        next time I might add a splash of white wine but I always try recipes as written for the first try and this was awesome

      • So glad it is a keeper! Thanks for following along with me! Xo

        Your Recipe Critic,
        Alyssa

        • Tracee Powell says:

          Hi Alyssa, where do you find the creamy parmesan garlic sauce? And do you use fresh spinach? Thanks!

          • I usually shop at my local grocery store; such as, Walmart/Sam’s Club, WinCo, Fred Meyer or Costco. Most of them have this sauce. It is usually down the sauce isle with the spaghetti sauce. Fresh spinach is ideal but frozen is just as good! Hope that helps!!

        • Just fixed this for dinner and it was superb! My husband loves it, and the chicken was so tender. Next time I will double the spinach, because it cooks down so much. I served this over rice with glazed carrots and garlic bread. Thanks for a delicious recipe!

          • That is SO great to hear!! Thank you for sharing with me!! I am so happy you and your family loved it as much as my family does!! Thanks for following along with me!

  2. Marie Keany says:

    I would love this but would need a less calorific version .

    • I made this tonite, and it was AWESOME!!! Whole fam absolutely LOVED it!
      I used half & half instead of heavy cream to reduce the calorie count a little.
      This is decadent, and something I’d only eat like, once a month.
      I simply cooked 3 chicken breasts in the skillet, for 5 min each side. Did not slice them up.
      I ate the leftover sauce right out of the pan. It is soooo good!! Tastes like a rich, creamy mushroom soup 🙂

  3. Ashley H says:

    So easy and so so yummy!! I added white wine to the sauce and oh my lanta so good. There’s already requests for the dish again!

  4. Carol G says:

    I made this last night for dinner and it was so good, thank you.

  5. Dan Quilty says:

    I made it last night and it was delicious. I should have let the sauce reduce just a bit more, but it was enjoyed by all.

  6. Christina says:

    Delicious! !! Will be making again soon. Thank you for the recipe!

  7. Lori peterson says:

    This is delicious!! Thank you for another great recipe. I subbed the flour for gluccoman and put it over zoodles!

  8. That looks SO good!! Definitely adding it to my must-try list.

  9. Dawn Pagano says:

    I made right after I read the recipe it sounded so delicious the only difference is I added onion and a little bit extra different types of seasoning that we prefer it was beyond restaurant you’re right it is absolutely delish if not restaurant better than Russia

  10. I was so disappointed that this meal was just ok. Being from New Orleans, I found this dish to be extremely bland & one dimensional. However, this recipe has potential. I will make it again with the following modifications: substituting salt/pepper with Cajun seasoning on chicken pre-sautée, breaking the heaviness of the cream sauce by adding capers, sun dried tomatoes or lemon juice, increasing the amount of spinach & topping dish with parmasan cheese.

    • One dimensional? Not everything must Be got and spicy. Talk about one dimensional. Perhaps it’s not fair to rate a recipe that doesn’t list the ingredients you would want.

    • Now to me, that sounds quite gross. I think I like Alyssa’s recipe much, much better. To each their own, so you keep your “tasty” version, and I’ll certainly not bother to buy any of those ingredients (whoa, stomach, calm down, it’s okay, we’re not going there!).

  11. Lindsey says:

    I really want to make this it sounds super super yummy!!! But do you think it could be done in the crockpot?

    • I will be making my version of this in the crockpot tomorrow! I haven’t made it yet…but I’ll bet it will be delicious 😃

  12. This was so easy to make, even for me. I am not the cook of the house and I was just tired of eating out. I followed step by step and decided to add asperagus instead of spinach. Family enjoyed it. Thank you. Looking forward to making more.

  13. shellee says:

    Just had this for dinner. Sauce is to die for…

  14. Candice says:

    That’s was amazing my entire family love it even my picky 13 year old. I did use a big pan instead of a skillet I followed the directions jus as the recipe called for except that I cooked my chicken in my pressure cooker for 40 minutes then I shredded the Chicken. I also used unsalted butter. I served this just like it is and I added the one-hour dinner rolls that were amazing! Thanks so much for this recipe it is definitely going in my recipe book as I was told to by my family 🙂

  15. Definitely want to try this –What is meant by chicken breasts sliced thin ?? The chicken pieces look fairly large in the picture.

  16. Sabrina says:

    Was grated or shredded Parmesan cheese used..???

  17. What a great recipe! My husband isn’t a big fan of cream sauces, but even he was making yummy noises during dinner tonight!

  18. Hi There!
    I made this last night and it was just wonderful! The only change I made was to add a few squeezes of fresh lemon juice and it added a brightness to the sauce! This would be good for fish, pork, so many different things!! My hubby said even on eggs! Thank you for the recipe!

    Blessings,
    Becky

  19. Made this tonight for a family dinner! I had to triple the recipe and it was marvelous! Big hit even with a picky mother n law.

  20. I made this for dinner and it’s awesome. I seasoned my chicken with McCormicks Bell Pepper and Roasted Garlic seasoning before browning to give the chicken a nice flavor and used up half a bag of fresh shredded parmesan instead of grated because it melts better than grated and helped thicken the sauce since I only had milk in. The sauce is drinkable it’s so delicious.

  21. Joy Helms says:

    Delicious combination of ingredients! Kinda’ reminds me of Chicken Marsala, minus the Marsala!

  22. I made this tonight. Its delicious!!!!! I did put one more garlic clove than
    the recipe . I like garlic.

  23. This is a keeper. Yummy to eat, too easy to cook/prepare. ThNks

  24. Auntie Pat says:

    I wonder if you took some of the mushrooms and blitzed them in a blender with some of the sauce. Your picky son won’t even know they are in there 🙂

    • That is a great idea! 🙂

      • Villainesse says:

        When children, fabulous cook Mom was in hospital and my brothers and I had a horror meal of warmed up canned garbanzos (chickpeas) and spam a la Dad. It was so horrible (vomit and dog-feeding failed to get us away from that table) that Mom thought we had been told she was dying when we visited the next day. There was no way garbanzos would pass our lips ever again, but tricky Dad’s cooking drastically improved. He got them into his minestrone by just grinding them up and we never even complained. Now we all love garbanzos (and falafel and hummus) prepared properly.

  25. I’m eating this right now. While I have to say, I feel a little guilty eating it because it is DEFINITELY not a healthier meal, it is ABSOLUTELY DELICIOUS! Even my toddler is loving it!

  26. What are some sides suggested for this olate? Looks delicious

  27. Charlene Every says:

    How many calories is this dish?

  28. Thanks Alyssa,
    I love your food, your cook, I want to eat them immediately when I see them.
    I will follow your cook and learn how to cook it.
    Thank so much.

  29. Thank you for your recipe was delicious. ☺

  30. Christine says:

    Just made this dish for dinner and it was delicious

  31. AWESOME!

  32. Love this recipe so much. My family loves it. Thank you for a simple recipe

  33. Boring! This needs way more spice and flavor. The sauce is bland, I ended up adding white wine vinegar, onions, Cajun seasoning and Gruyere cheese in an attempt to give it kick. Won’t repeat this one for sure.

    • That’s interesting because someone just commented and said this was the best sauce that they have ever had!

    • Tara Callais says:

      You must also be from Louisiana if you added Cajun spice. The only complaints I’ve seen so far seem to be from people from Louisiana. Thanks for the heads up about it being bland. I’m from Louisiana, too. I know we are used to having food with more kick to it. I will add some Cajun seasoning when I make it.

  34. Very keen to make this!Is there a recipe for the sauce?

  35. I am always looking for a quick, delicious, recipe I can fix when friends come over. This one is amazing. Fast, easy, and so delicious, that leaves me time to enjoy my company. Thank you!!

  36. This way definitely a HUGE hit! One of our girls said, “this is the best sauce ever”! Seriously, it was SO good though. I followed the recipe exact, and wouldn’t change a thing!

  37. If u dont make this you’re missing out on LIFE!! Serves on top of bowtie pasta and shredded parmesan instead of grated. UhhhMazzzing!!!

  38. So so so so good ! I followed the recipe to a T and it turned out perfect ! Like it came from a restaurant . Hubby was very impressed . My one year old scarfed it done too. I served over egg noodles . We all had seconds ! The only thing I would do is double the sauce recipe because we didn’t
    Have a lot to spare or for leftovers .

  39. So I read the reviews before tackling this recipe last night and I made some adjustments that might be fruitful to others.

    1) I didn’t have a skillet pan, so I opted for a rather large non-stick fry pan. No regrets!
    2) For those that mentioned that this recipe was bland, I seasoned the chicken before browning (McCormick Perfect Pinch Garlic and Herb Salt Free) This is merely a suggestion.
    3) I added chopped onion for another depth of flavor. I added it with the garlic until it was translucent. I OD’d with half of a large onion, but it would be best with a quarter of a large onion.
    4) For greens, I added a combination of kale and spinach. The kale soaked up the sauce nicely and added a different texture to the dish.
    5) I grated a brick of parmeson but also had manchego cheese so I shredded and added that too for good measure. (DELISH!)
    6) Instead of heavy cream, I chose to use sour cream. It gave it a nice tang and is definitely a lighter option. In terms of measure, I eyeballed it with a scoop until the sauce had a favorable flavor and was light in color.
    7) By this point with all the changes I made, I noticed I didn’t have enough liquid for the sauce but was able to recover. I paired this with pasta, so when I drained the pasta, I saved some pasta water and added it to the sauce, about 2-3 Tbsp, just shortly before adding the rest of the mushrooms and chicken. I gave it some time to thicken and felt it came out amazing!

    Hope this proved helpful to you all. Thank you Alyssa for this inspiring recipe!

    • That isn’t a “change” of the recipe, it’s your own recipe altogether. There’s no way in the world one can evaluate the two different recipes based on a single criteria. I believe I’d rather stay with Alyssa’s original recipe than to make so many unnecessary deletions and additions. I’m sure YOUR original recipe, loosely based off Alyssa’s, is also good….for you.

  40. I just fixed this for lunch for three of us. It is fabulous the way it is. I don’t know why anybody would think it was bland. Maybe you didn’t let the chicken brown a bit or didn’t let the garlic cook a little and also the flour a little before you add the liquids? Anyway it is fabulous! The guys just loved it.I made a batch and a half of the sauce is the only thing I did differently.

  41. Made this w my bf last night. OMG SO good!!!! Def gonna be making this again ! Thanks for sharing!

  42. I made this last night and followed the recipe exactly. Omg it was absolutely amazing. This is a permanent addition to my dinner must have recipe collection. So savory and delicious. The only mistake I made was NOT making pasta to go with the delicious sauce. Next time I will make angel hair pasta with it. Did I mention it was delicious?? 5 stars for sure!!

  43. Amazing!! Didn’t change a thing. Savory and perfect!!

  44. Lawdy, this looks amazing! As others have said, what exactly do you mean by the chicken sliced thin? If I had a boneless chicken breast on my cutting board and just sliced it from end to end vertically it wouldn’t have the type of large pieces you have in the picture? Can’t wait to make this but I think a splash of white wine might really add depth of flavor.

    • I thought the exact same thing. in the pictures it looks like it’s just butterflied into two pieces from one chicken breast…right?

  45. Chandra Witter says:

    I pounded the breast thin and doubled the rest of the ingredients because I am a gravy girl. I used fresh Thyme and Rosemary, too! This was so good and I’ll definitely make it again but will use white wine instead of chicken broth. Yummy!

  46. Made this last night and it was so good! Even my picky kids ate it! I added cherry tomatoes and doubled the sauce to have enough for the pasta. Love it!

  47. I have made this twice within the past week (once for my family and once for another), and everyone found it to be quite tasty. I did take some liberties and used freshly grated Parmesan, quartered brussel sprouts, and coarsely torn fresh basil leaves. Served with egg noodles and it’s a new family favorite! Thank you, Alyssa!

  48. THANK YOU SO MUCH FOR THIS RECIPE!!!! IT’S JUST AWESOME!!!! ME AND MY BOYFRIEND LOVED IT SO MUCH. THIS IS THE BEST CREAMY PASTA I EVER MADE!! I’M YOUR FAN #1😍😍😍

  49. Made this last week and everyone loved it, it’s incredibly yummy. I didn’t have spinach on hand but it was still delicious, so good it’s what I’m making tonight for dinner!

  50. This was good but it was a basic chicken alfredo.

    Ps I’m only able to give it 5 starsnow but I’d like to give it 3.

  51. Tried this recipe today and was not disappointed. The sauce was yummy! I used shredded parmesan by mistake, but honestly, it was still great. This is one to try for sure.

  52. Who makes the Creamy Parmesan Garlic Sauce?

  53. are chicken breasts halves or do you mean the whole breast 4 of them?

  54. Just got done eating this and WOW, so good! I used boneless skinless chicken thighs just ‘cuz that’s our personal preference and it turned out great. Love the flavor of the sauce. I even have a little sauce leftover I am saving for maybe a pork chop that needs moistening. Mmmmmm!

  55. I made this tonight and since I’m dairy free, I used original unsweetened Almond milk in place of the cream or regular milk. Unfortunately it made the sauce taste slightly bitter. I sweetened it up a bit with some honey and it turned out great. The consistency was just right and it was enough sauce for 4 chicken breasts. Had fresh green beans and mashed cauliflower on the side.

    • Theresa says:

      I have been told to use coconut creamer in dishes like these as a replacement. I had to take a class to learn how to cook dairy free for my daughter and that is what the chef told us. That it doesn’t alter the taste. Just thought I would pass along 🙂

  56. Chalet Loos says:

    Really good recipe. I added some sour cream and lemon juice to give it some tang and it turned out awesome! Served over rice and it was a hit.

  57. Made this last night and really really delicious! Next time though I will season the chicken a little more, other than that the sauce is very good and the entire recipe is a plus. I will definitely make this again!!! 😉

  58. Made this for dinner last night and it was soo good!!! The only change I would make for next time is to season the chicken a little more, other than that the recipe is delicious!! Will make again and again 😉

  59. Yum!

  60. Diana yokley says:

    Made this for dinner tonight , I did add a creole seasoning,and it was delicious. Thank you for the recipe, we loved it.

  61. Just made this tonight and it was amazing! I did add one extra garlic clove and salted and peppered the chicken before cooking it. This was a definite hit with the entire family and will go into the “keeper” file. Easy and pretty quick to make.

  62. Stephanie says:

    Holy cow, I love this recipe. I increased the amount of sauce so that I could serve it over rice. The sauce is pretty rich and definitely not healthy, haha. I also seasoned the chicken, which isn’t specifically stated, but definitely helped, and I increased the amount of spinach. It turned out perfectly and I’ll definitely be making this again! It’s so quick, that it could be a weeknight regular.

  63. I do not have any fresh spinach on hand. Is it possible to substitute frozen and get the same quality?

  64. Delicious! Made it exactly as written and turned out perfect!

  65. When you hand your husband a plate of food & he responds with, “Oh my gosh, hon! This is so good! Restaurant quality!” you know that you’ve made a great dish. And he was Very excited to take the leftovers to work for lunch. 🙂
    Thank you for such a wonderfully delicious recipe.

  66. Wow! A fantastic, tasty quick dinner. I didn’t have any cream so took a risk and substituted coconut milk for cream and it was absolutely delicious. I will use cream next time to see the difference but honestly, the coconut milk was a knockout. I might add sun dried tomatoes next time too. Five stars from me, and my family.

  67. I am on a low carb diet and this was perfect (I just omitted the flour it called for). I made some steamed zucchini slices and poured some of the sauce over those as well. It tasted so very VERY good. Thank you!!

  68. This was incredible. Hands down the best alfredo style sauce ever.
    For those saying it’s bland did you let the chicken brown in the pan and mushrooms? The pan scraping added such a depth of flavor.
    I sent your recipe to basically everyone I know tonight and demanded they try this ASAP.
    Picky toddler and husband LOVED this. The toddler started living the sauce off his noodles when he was full.
    Thank you for this!

  69. Made this for the family for the first time tonight with the exact called for ingredients (and tbh maybe a touch more garlic)and they absolutely smashed it, especially the 2 year old. Thank you for this beautiful recipe, definitely will remain in my book of go to recipes for a few decades 🙂

  70. Served over sticky rice, cooked in a cast iron skillet. Real good!!!

  71. This is SO GOOD. SO GOOD!!!!!!!!!!!! I added some real bacon bits to mine. Oh my gosh. I’m drooling.

  72. This may be the best thing I’ve ever made. Lol
    Soooooo good. I doubled the sauce and we ate it with egg noodles. Thanks for the recipe!!!

  73. Fantastic flavor, simple ingredients, and easy to make! Be sure to clean/slice your mushrooms in advance, measure out all your ingredients, and stage nearby as cooking goes quickly. Makes enough sauce to cover a 16-ounce box of fettucine, so be sure to start boiling water in time to have your noodles ready. I accidentally bought light cream instead of heavy cream and the sauce still turned out thick and tasty. I’ll definitely make this recipe again.

    • I meant to give it 5 stars, but I think my finger slipped on the touch screen so it might show only 4. Can you fix that for me?

  74. Delicious! I doubled the recipe and used 1/2 cup chicken broth and 1/2 cup sherry. Absolutely delicious. I also used 1 cup heavy cream and one cup 1% milk. Worked just fine. Thank you!

  75. Made this last night. It was soooo delicious! My husband and I really enjoyed it. Not sure how anyone could think it was bland. I wanted to lick the pan. I shared the recipe with friends and I will definitely make this again. Normally I add extra garlic to any recipe but this time I stuck with the amount called for and felt it was just enough. The sauce had a nice garlicky flavor.

  76. I’m with Jennie up there! This dish was so good! I made it for my mother in law’s birthday and she loved it. I served it over wild and long grain rice with a greek salad, homemade creamed corn and pull apart bread. Dipping that bread in the sauce..man oh man that was stupid good! I will make this again..and again..etc. Thanks for this recipe.

    • I love your evaluation of Alyssa’s recipe! I also like what you served it with, so thank you for the good ideas 🙂

  77. MrsDavis916 says:

    Delicious!!! This was easy and tastes amazing! I didnt change a thing. Next time I am wondering if I can bake the sauce with pork chops (pork shoulder) for about 11/2 hours. I usually use a mushroom soup made sauce (really good) but want this sauce now. Do you think it would survive baking around 350 for that long??

  78. I love this recipe. It is a cheat meal and worth every bite. I’ve made it with little-roasted potatoes and with garlic mashed potatoes…DELICIOUS!

  79. anadimae says:

    I made this last night. It’s a keeper. I did add cognac to the mushrooms and some shallots.. a little white wine towards the end and a little splash of lemon, but those were all minor changes. This was amazing on it’s own. There are so many ways to go with this, which makes it a favorite for me. I’m looking forward to trying your chicken cacciatore next. So glad I found you. Thank you so much~!!!

  80. JOHN A. IENNUSA says:

    What are the percentages of the fat, sodium,sugar, etc.

    • I am not sure the fat, sodium or sugar intake on this recipe. I do recommend you using my fitness pal or another app that could help you receive the information that you are looking for. Thanks for following along and trying our new recipes!

      Your Recipe Critic,
      Alyssa

  81. If you are concerned about fat and calories, you can substitute 3/4 cup of 2% milk + 1/4 cup of cream in place of 1 cup of cream for a sauce like this. It will produce a lighter sauce with much less fat and calories, but the splash of cream will still lend some decadence (even if you go with the half & half). Still a delicious alfredo, just not so heavy.

  82. Joyce T says:

    I use my stock pot for a fry pan an lot. It keeps the splatter down because of the tall pan wall. I would do this recipe in the stock pan also.

  83. On *pointe

  84. Can you tell me how to find out the nutritional information. I am on a low carb diet and need to know? Thank you

    • Unfortunately, I do not have the nutritional information on my recipes. I would recommend my fitness pal or another health app that could answer those questions! 🙂

  85. Made it, came out so delish!!

  86. Natalie says:

    This recipe has a rich creamy, cheeses mushroom and garlic sauce. Albeit was simple to follow and I often have these ingredients in pantry stock. I used thigh fillets as that was what I had in the freezer. A good recipe to use up bits and pieces. I have two children that are incredibly fussy eaters, one of which said the chicken actually tastes like a Kiev once you get into it. My third child had second but will practically eat anything to please. I found the garlic overpowering but again that’s just me. I would relate to this dish once per month or perhaps use skinny tinny milk to reduce the calories. Ideally with steamed veg. Congratulations ten out of ten in our household.

  87. I made this and loved it however, the sauce came out soupy and I even added more flour than the recipe called for. Any suggestions on how to make this more of a creamy textured sauce?

    • Catherine says:

      Hi Nicole, maybe you just need to cook the sauce a wee bit longer? I made this for the first time tonight and the sauce came out really thick and creamy. Don’t be afraid to let it bubble away and reduce just keep whisking!! Also I “dried” off the mushrooms before adding them back in to the sauce – they had let a lot of juice out in the bowl whilst resting, if that had all Bern added in it would have thinned the sauce a good bit. Hope this all makes sense and helps a bit 😊

  88. I made this last night. Very very good, and my husband doesn’t usually like chicken, but he loved this. I’m making it tonight for some guests, without the chicken, and with pasta shells. More like a side dish. Super yummy, and thick and creamy sauce.

    • That is SO good to hear! I am so glad he LOVED it and you are making it again! I love the pasta shells idea! Thanks for sharing! Xo

      Your Recipe Critic,
      Alyssa

  89. Alyssa, can this be baked in the oven? If so what temp and for how long? Would like to make for group dinner tonight. 😊

    • I would cook it at 375* for 40 to 45 minutes until chicken is 165* in the center. I hope that helps! Good luck tonight!

      Your Recipe Critic,
      Alyssa

  90. Dorothy says:

    Can i use boneless skinless thighs?

    • Yes, that should work just the same! I hope you love this recipe as much as my family did!

      Your Recipe Critic,
      Alyssa

  91. Gale Barnett says:

    Thanks I am going to use this as a base recipe. I am trying to recreate a Mexican dish that has a wonderful cream sauce but with seafood and chipolata for zip. Fresh halibut, shrimp and scallops with double the vegs. If not exact will be delicious.

    • Wow! I love your ideas! Those all sounds delicious! Keep up the great recipes! Xo

      Your Recipe Critic,
      Alyssa

  92. Adrienne Reilly says:

    I’m definitely not the cook in my house, but this was a HUGE success for dinner tonight. I followed the recipe exactly, except for measuring the garlic, salt, and pepper for the sauce, and it was fantastic!

    • That sounds perfect! You are a natural! Keep up the great work! Thanks for sharing and following along with me! Xo

      Your Recipe Critic,
      Alyssa

  93. Absolutely delicious!! Used half and half and just a little less butter. Will be checking out more of your recipes!!

    • AWESOME! Thank you SO much! That sounds like a great and healthier substitution! I am so happy you loved it as much as we did! Thanks for following along with me! Xo

  94. Oh my!! This is the best recipe ever!! I am not a mushroom fan but after seeing the picture and reading the recipe decided to try it. Super quick and LOVE that it is one pan! My hubby and lo’s ate it all! With 4 children I am always looking for quick, healthy and easy! Also a quick side note; please comment or rate a recipe as it is written. If you want to be a chef and change or alter a recipe completely get your own blog or site and do it yourself. This recipe is absolutely perfect as is!!!

    • That is SO great to hear!! Thank you SO much for sharing! I know how hard it is to have kid approval and even husband approval on recipes. That is exciting EVERYONE LOVED it! It is simple to make and so tasty! I do love all the flavors and how quick it comes together. That makes me so happy!! THANK YOU! Xo

  95. I’m trying this tonight for the first time and I noticed a lot of reviewers wanted to know how to make this a “healthier” recipe. Easy – substitute the heavy cream with no fat yogurt! Tastes just as yummy without all those heavy calories!

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