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.

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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!

4.9 from 36 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.

  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. 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.

  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!

  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.

  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?

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